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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.
Course
Dinner Recipes, Main Course, Soup
Cuisine
American, Italian
Prep Time
20
minutes
Cook Time
30
minutes
Servings
8
1-cup servings
Calories
69
kcal
Author
Traci - TheKitchenGirl.com
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:
1
cup
|
Calories:
69
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
786
mg
|
Potassium:
307
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1942
IU
|
Vitamin C:
35
mg
|
Calcium:
32
mg
|
Iron:
1
mg