Easy Vegetable Soup Recipe
Easy vegetable soup recipe that's produce-packed and customizable using any vegetables, fresh or frozen! It's naturally vegan, gluten free, made for Instant Pot or stove, and tastes just like grandma's homemade vegetable soup.
Servings 8 1-cup servings
Calories 69kcal
Ingredients
- 2 Tbsp Olive Oil
- 1/2 Onion diced (1/2 cup)
- 1 stalk Celery chopped (1 cup)
- 1 large Carrot diced (1 cup)
- 5 cloves Garlic chopped
- 1/4 lb. Broccoli chopped (2 cups)
- 1/4 lb. Cauliflower chopped (2 cups)
- 1/4 lb. Green Cabbage chopped (2 cups)
- 1/2 lb. Zucchini chopped (4 cups)
- 1/2 lb. Whole Tomatoes chopped (or 14oz can Diced Tomatoes with juice)
- 4 cups Vegetable Broth
- 1/4 tsp Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 Bay Leaf
- 1 Lemon zested for garnish
- 1 handful Fresh Parsley for garnish
Instructions
Vegetable Soup (Instant Pot Instructions)
- Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
- When the display reads "Hot", add ONION, CELERY, CARROT, and GARLIC; sauté until tender, stirring as needed.
- Add BROCCOLI, CAULIFLOWER, CABBAGE, GREEN and YELLOW ZUCCHINI, TOMATOES, VEGETABLE BROTH, and SEASONINGS. Stir to combine.
- Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position.
- Select "Manual" or "Pressure Cook" and cook on "High" pressure for 1 minute.
- When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
- Carefully turn pressure knob to "Venting" position to release any remaining steam.
Vegetable Soup (stove instructions)
- Heat OLIVE OIL in a 4-quart soup pot on medium-high heat.
- Add ONION, CELERY, CARROT, and GARLIC; sauté until tender for about 5 minutes, stirring as needed.
- To the pot, add BROCCOLI, CAULIFLOWER, CABBAGE, GREEN AND YELLOW ZUCCHINI, TOMATOES, VEGETABLE BROTH, and SEASONINGS; stir to combine.
- Turn heat to HIGH and heat the soup it starts to boil; then turn heat to medium-low and simmer for 20-30 minutes until all veggies are tender.
Vegetable Soup Serving and Storage Instructions
- Serve veggie soup warm. Garnish options: lemon zest, fresh parsley, croutons, or grated parmesan cheese.
- Refrigerate veggie soup in an airtight container up to 5 days or in the freezer up to 3 months.
Video
Notes
We like to portion and freeze this soup in quart-sized Ziploc bags or glass meal prep containers. It's perfect to thaw and reheat on busy weeknights.
Nutrition
Serving: 1cup | Calories: 69kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1942IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg