Go Back
+ servings

Vegetable Soup

5 from 15 votes
up close three quarter view of vegetable soup in a bowl
This super easy 30-minute vegetable soup checks all the right boxes: fast, easy, delicious, nutritious, comforting, and filling!
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings:6 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

Spice it up: add 1/2-1 teaspoon crushed red pepper flakes for a hint of heat. 
Add protein: some of my favorite options are diced or shredded chicken or ground sausage. 
Make it cheesy: add a parmesan rind to the soup (remove before serving) or top with freshly grated parmesan. 

Nutrition

Calories: 115 kcal, Carbohydrates: 21 g, Protein: 8 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 1357 mg, Potassium: 883 mg, Fiber: 7 g, Sugar: 8 g, Vitamin A: 8995 IU, Vitamin C: 147 mg, Calcium: 139 mg, Iron: 2 mg
Course: Main Course
Cuisine: American
Author: Tiffany