Vegetable Soup

Vegetable soup is one of those things that don’t really need a recipe – you can customize the ingredients to your heart’s content. This recipe is really just a set of guidelines to give you some ideas about what to include. Vegetable soup
Yield 6-8 servings
Time 30-45 minutes
  • knife
  • stock pot or Dutch oven, with lid
  • wooden spoon
  • 4 c assorted vegetables, fresh or frozen, such as
    – beans (green, pinto, navy…)
    – bell peppers
    – broccoli
    – cabbage
    – carrots
    – celery
    – chickpeas
    – corn
    – leeks
    – onions
    – peas
    – scallions
    – spinach
    – squash
    – tomatoes
    – zucchini
  • 2-3 cloves garlic, minced
  • 4 c vegetable stock or water
  • 1 t salt
  • 3-4 t herbs (basil, oregano, thyme, rosemary…), minced
all of the vegetables: scrub, peel, trim, and chop as needed.

Place all ingredients in the pot, bring to a boil, lower heat, cover, and simmer, stirring occasionally, until everything is tender, about 20 minutes. Add more stock as needed.


If using any type of dried beans or peas, soak and cook them separately before adding them to the soup.

You can also add cooked pasta shapes (such as macaroni or bowties) or rice – add up to 1 cup after 15 minutes.

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Vegetable soup