Big Homemade Vegetable Soup

Introduction

Homemade vegetable soup is a comforting, nourishing, and flavorful dish that has been enjoyed for centuries. Bursting with fresh vegetables, aromatic herbs, and a rich broth, this soup is both filling and healthy. It’s perfect for cold days, as a detox meal, or as a light dinner when you want something warm and satisfying. The beauty of vegetable soup lies in its flexibility — you can use seasonal produce, leftovers, or anything you have in your pantry.

Ingredients (Big Batch – serves 8–10)

• 2 tbsp olive oil (or butter for richness)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 large carrots, sliced
• 3 celery stalks, chopped
• 1 medium zucchini, sliced into half moons
• 2 medium potatoes, peeled & diced
• 2 cups cabbage or napa cabbage, shredded
• 2 cups spinach or kale leaves
• 1 red bell pepper, chopped
• 2 medium tomatoes, diced (or 1 can diced tomatoes)
• 8 cups vegetable broth (or chicken broth if preferred)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• 1 tsp paprika (optional, for flavor)
• Salt & black pepper to taste
• Juice of ½ lemon (to brighten flavor)
• Fresh parsley or cilantro for garnish

Instructions

1. Sauté aromatics

• Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Cook until onions are translucent and vegetables begin to soften (about 5–6 minutes).

1. Build the soup base

• Stir in zucchini, potatoes, bell pepper, and tomatoes. Cook for 3–4 minutes, stirring to release natural flavors.

1. Add broth & seasoning

• Pour in the vegetable broth. Add oregano, thyme, basil, paprika, bay leaf, salt, and pepper. Bring to a boil.

1. Simmer

• Reduce heat to low, cover the pot, and let simmer for 25–30 minutes, or until potatoes and carrots are tender.

1. Add leafy greens

• Stir in shredded cabbage and spinach (or kale). Cook another 5 minutes until wilted.

1. Finish & serve

• Squeeze in fresh lemon juice for brightness. Taste and adjust seasoning. Remove bay leaf. Garnish with parsley before serving.

Variations

• Protein boost: Add beans (kidney, cannellini, or chickpeas) or shredded chicken.
• Spicy twist: Add chili flakes or diced jalapeños.
• Creamy version: Stir in a splash of coconut milk or cream.
• Pasta/rice: Add 1 cup cooked pasta or rice at the end for a heartier meal.

Benefits

• Rich in vitamins & minerals (A, C, K, potassium, iron).
• Boosts immunity with garlic, onion, and leafy greens.
• Low in calories yet filling, making it excellent for weight management.
• Hydrating thanks to broth and water-rich vegetables.
• Great for digestion because of fiber from fresh veggies.

Nutrition (per 1 bowl / ~2 cups)

• Calories: 120–150 kcal
• Protein: 3–5 g
• Carbohydrates: 25 g
• Fiber: 6 g
• Fat: 4 g
• Sodium: depends on broth used

Conclusion

This homemade vegetable soup is the ultimate comfort in a bowl. It’s simple, adaptable, budget-friendly, and packed with nutrition. Whether you enjoy it as a light meal, a detox remedy, or a side dish with bread, it’s a recipe that will warm both your stomach and your heart.