Vegetable Soup(Vegetarian)
A hearty vegetarian vegetable soup packed with fresh vegetables and fragrant herbs, perfect for comforting meals and suitable for all vegetable lovers.
Ingredients
- 10 c. water ⓘ
- 2 potatoes, chunked ⓘ
- 1/4 c. soy sauce ⓘ
- 2 carrots, sliced ⓘ
- 2 onions, sliced ⓘ
- 2 zucchini, chopped ⓘ
- 2 to 3 tomatoes, chopped
- 1 c. green beans, cut in 1-inch pieces ⓘ
- 2 cloves garlic, crushed ⓘ
- 1/2 tsp. onion powder ⓘ
- 1 tsp. oregano ⓘ
- 1 tsp. basil ⓘ
- 1 tsp. thyme ⓘ
- 1/2 tsp. cumin ⓘ
- 1/2 tsp. dill ⓘ
- 1 Tbsp. parsley flakes ⓘ
Instructions
- Place water and soy sauce in a large pot.
- Add vegetables to the pot and bring to a boil.
- Add seasonings and simmer over medium-low heat for about 45 minutes.
Tips & Substitutions
For added depth of flavor, consider roasting the vegetables beforehand or using low-sodium vegetable broth instead of water. You can also substitute the potatoes with sweet potatoes for a hint of sweetness. If you prefer a creamier texture, blend a portion of the soup and stir it back in. Fresh herbs can enhance the taste significantly, so feel free to use them generously.
Serving Suggestions
Serve the vegetable soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Wilted Zucchini And Red Onion Salad for a refreshing touch. For a heartier option, consider adding cooked quinoa or pasta. This soup is versatile and can be customized with your favorite vegetables or beans, making it a staple in any vegan recipes collection.
Storage & Reheating
Store leftover vegetable soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over medium heat until heated through, adding a splash of water or broth if it thickens too much. You can also freeze the soup for up to 3 months; just ensure it's cooled completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup(Vegetarian) contains roughly 3171 calories, with 65g protein, 472g carbohydrates, and 125g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (221% of the Daily Value), and vitamin C (189% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2337mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this vegetable soup can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors will even deepen as it sits. Just reheat it on the stovetop or in the microwave when you're ready to serve.
What other vegetables can I add?
You can add a variety of vegetables based on your preference, including bell peppers, corn, or spinach. Just remember to adjust cooking times accordingly for firmer vegetables to ensure everything is tender.
Is this soup suitable for freezing?
Absolutely! This vegetable soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).