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10 Vegetable Soup (Easy Homemade Recipe)

This 10 vegetable soup recipe is a veggie-packed soup with a variety of different vegetables. This dairy free gluten free soup feels like a hug and is best enjoyed on a cold day with a side of crusty bread.

Looking for more soup recipes? Try my quick and easy taco soupcreamy leek cauliflower potato soup, or dairy free tomato soup with basil.

What You’ll Love About This Recipe

  • Cozy – This hearty soup is a perfect rainy day meal. 
  • Nourishing – A healthy soup made with tons of fresh vegetables and spices that add tons of flavor. It’s an easy way to eat more veggies.
  • Simple – This delicious soup is made with simple, wholesome ingredients. 

Ingredients

Here’s what you’ll need to make this easy vegetable soup recipe:

  • Olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Tomato paste
  • Italian seasoning
  • Zucchini
  • Bell peppers – I’m using red bell pepper and yellow bell pepper, but you could also use orange or green or two red peppers.
  • Frozen green beans.
  • Fire roasted crushed tomatoes
  • Vegetable broth or chicken broth
  • White beans – choose one of the following: garbanzo beans/chickpeas, great northern beans, navy beans, butter beans, or cannellini beans.
  • Bay leaves – optional.
  • Baby spinach – fresh spinach is best for this recipe.
  • Lemon juice – a squeeze at the end adds brightness.
  • Freshly ground black pepper and kosher salt – to taste.

How to Make Homemade 10 Vegetable Soup: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Saute the diced onion, carrots, and celery. Saute for 5-7 minutes, stirring occasionally, until the onions are translucent.

2. Stir in the minced garlic, tomato paste, Italian seasoning, and kosher salt. Cook for 1 more minute.

3. Add the zucchini, bell peppers, green beans, white beans, crushed tomatoes, vegetable broth, and bay leaves. Bring to a boil over medium high heat then reduce to a gentle simmer over medium-low to low heat. Cover and continue to cook for 12-15 minutes or until the vegetables are fork-tender.

4. Turn off the heat, discard the bay leaves, and stir in the fresh spinach and lemon juice. Season to taste with kosher salt and freshly ground black pepper.

Helpful Tips

  • Using a mix of fresh, canned, and frozen vegetables helps make this soup more affordable.
  • This soup makes a large portion, so I highly recommend freezing what you won’t eat right away and pulling it out on a night when you’re short on time but want a nourishing meal.

Quick Tip: Once the soup starts cooking, it comes together quickly, so having everything chopped and prepped before you turn on the stove is essential.

Storage

Fridge: Let the leftover soup cool to room temperature then store it in an airtight container in the fridge for up to 1 week.

Freezer: Once cooled, store in a freezer-safe container in the freezer for up to 2 months. Let the soup thaw overnight in the fridge before reheating.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this garden vegetable soup using what you already have? Here are some ideas…

  • No Italian seasoning? – you can also use a mix of dried basil, dried oregano, and dried thyme, or see the 5 best Italian seasoning substitutes.
  • No zucchini? – use another vegetable such as eggplant or winter squash.
  • No baby spinach? – use other leafy greens such as kale or chard.
  • No fresh lemon juice? – lime juice is fine.
  • Add-ins – fresh herbs such as fresh parsley or basil for serving, or red pepper flakes for a little spice.

Frequently Asked Questions

Can I make this 10-vegetable soup recipe in the slow cooker?

This soup is best made on the stovetop. Because it doesn’t take long to cook, I feel like it would turn to mush in a slow cooker. So for the best texture and taste, make it on the stove.

Is this soup a Panera copycat recipe? 

I’ve never been to Panera, so I can’t say for sure, but I believe it has many of the same ingredients.

How To Serve

You can enjoy this soup as a main dish by itself or with toast, crusty bread, or a dairy free grilled cheese sandwich (I used Miyoko’s pepper jack plant milk slices and it was the perfect pairing).

More Soup Recipes

I hope you love this 10 Vegetable Soup Recipe! If you make this it, be sure to leave a comment & a star rating below. Thank you!

10 Vegetable Soup (Easy Homemade Recipe)

A bowl of homemade ten vegetable soup.
10 vegetable soup is a veggie-packed soup with a variety of different vegetables. This dairy free gluten free soup feels like a hug and is best enjoyed on a cold day with a side of crusty bread.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8

Ingredients
 

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 large carrots diced
  • 3 stalks celery diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon diamond crystal kosher salt plus more to taste – if using anything else, start with ½ teaspoon
  • 3 small zucchini or 1 medium-large cubed
  • 2 medium bell peppers, any color cut into a large dice
  • 1 cup frozen green beans
  • 15 ounce can white beans of choice
  • 28 ounce can fire roasted crushed tomatoes
  • 4 cups vegetable broth
  • 2 bay leaves optional
  • handful fresh spinach
  • juice from half of a lemon
  • freshly ground black pepper to taste

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Saute the diced onion, carrots, and celery. Saute for 5-7 minutes, stirring occasionally, until the onions are translucent.
  • Stir in the minced garlic, tomato paste, Italian seasoning, and kosher salt. Cook for 1 more minute.
  • Add the zucchini, bell peppers, green beans, white beans, crushed tomatoes, vegetable broth, and bay leaves. Bring to a boil over medium high heat then reduce to a gentle simmer over medium-low to low heat. Cover and continue to cook for 12-15 minutes or until the vegetables are fork-tender.
  • Turn off the heat, discard the bay leaves, and stir in the fresh spinach and lemon juice. Season to taste with kosher salt and freshly ground black pepper.
  • Serve with crusty bread or a grilled cheese sandwich (I used Miyoko's pepper jack slices to keep it dairy free).

Notes

See the blog post for helpful tips, storage, FAQs, and serving ideas.

Make It Your Way: Substitutions & Variations

No Italian seasoning? – you can also use a mix of dried basil, dried oregano, and dried thyme, or see the 5 best Italian seasoning substitutes.
No zucchini? – use another vegetable such as eggplant or winter squash.
No baby spinach? – use other leafy greens such as kale or chard.
No fresh lemon juice? – lime juice is fine.
Add-ins – fresh herbs such as fresh parsley or basil for serving, or red pepper flakes for a little spice.

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