This 30-minute vegetable soup checks all the right boxes: fast, easy, delicious, nutritious, comforting, and filling! Easy to customize, makes great leftovers, and fits perfectly into the week’s meal planning.
I have a problem with farmers markets, in that I can’t stop buying all the gorgeous produce! But, there’s only so much we can eat. I mean, it’s a great problem to have really. But this week I found myself with some extra veggies I couldn’t figure out what to do with.
Then I remembered this little preparation called soup. Soup isn’t just for cold weather, it’s great any time and is a great way to really let that fresh summer produce shine, honestly.
Why this Recipe Works
Fresh vegetables — Sure, you can make this dish with frozen veggies if you like, but there’s something about the fresh veggies in this vegetable soup that just makes it taste crisper, healthier, fresher (okay that one was obvious).
Beef broth — No need to make fresh broth here. Canned or boxed broth will work just perfectly, which is key in getting this soup ready to devour in less than 30 minutes.
Leftovers — Ah, man, I love it when we have leftover soup! So easy to reheat and tastes just as good (if not better) as it did the first day. I tend to make extra just so I can have leftovers.
Freezing — Also, this soup freezes really well, so if you want to make a double batch and freeze half in an airtight container for a few weeks from now, I promise it’ll be worth the extra effort.
Here’s How you Make it
- Melt butter in a large soup pot.
- Add the diced onions and saute them down for about 2 minutes until they get tender and translucent.
- Add the garlic and stir for 1 minute or until fragrant.
- Now pour in the beef broth, the water, and the fire-roasted tomatoes. Let the soup come to a boil.
- Add the chopped veggies (green beans, celery, carrots, and broccoli) and continue to boil for another 5-6 minutes.
- Now you’ll add salt and pepper to your taste. (Be generous.)
- Finally, garnish with parmesan and fresh herbs like basil or thyme if you like, and serve.
Ideas for Customizing Vegetable Soup
- Use chicken or vegetable broth if you prefer.
- Switch up the veggies and use what you have on hand. Some of my favorites include zucchini, yellow squash, cauliflower, and corn.
- Spice up your soup by adding a teaspoon or two of red pepper flakes to the soup with the salt and pepper.
- Add a little protein by putting a can of drained and rinsed beans into the soup. Some of my favorites are navy, cannelloni, and chickpeas.
- Make the soup a little herbier by adding in dried or fresh chopped herbs to the mixture like basil, thyme, or oregano, or a tablespoon of Italian seasoning would work too.
- Add a parmesan rind to the soup as it boils to give the vegetable soup a cheesy, earthy flavor. (Take the rind out before serving.)
- Finish the soup with a tablespoon of lemon juice for a little bite and acidic kick.
What to Serve with Vegetable Soup
- I like to serve my soup with oyster crackers, rolls, pieces of baguette, or breadsticks for dipping.
- To make this soup a little more hearty, you could serve it over white or brown rice or a small pasta like orzo.
- Want to go all crazy with the veggies? Serve this soup with a small side garden salad.
- A slider, baked potato, or veggie wrap also goes great with this vegetable soup.
- If you are going to freeze some of the soup for later, make sure you let the leftovers come to room temperature before putting in airtight containers and freezing. Vegetable soup will keep in the freezer for up to 5 months.
- I prefer to thaw soup in the fridge overnight and then reheat it on the stovetop if I’m heating up a bunch of it. If it’s just a single serving, I’ll use the microwave.
- If you like your veggies a little on the crispier side, only boil for 4-5 minutes.
- 2 tablespoons butter
- ½ onion - diced
- 3 teaspoons minced garlic
- 3 cups beef broth
- 3 cups water
- 1 15-ounce can fire roasted tomatoes
- ½ pound green beans - chopped into 1-inch pieces
- 3 celery stalks - chopped
- 3 whole carrots - sliced
- 1 head broccoli - chopped (about 2 cups broccoli florets)
- 1 teaspoon salt - more to taste
- cracked black pepper - to taste
- parmesan, fresh basil or thyme - for garnish, optional
- In a large pot, melt butter.
- Add onions and saute about 2 minutes til tender and translucent.
- Stir in garlic for 1 minute til fragrant.
- Add beef broth, water, and fire roasted tomatoes. Bring to a boil.
- Add green beans, celery, carrots, and broccoli. Boil til tender, about 5-6 minutes.
- Add salt and pepper. Taste, add more salt if needed. Garnish with parmesan cheese and fresh basil or thyme if desired and serve.