There’s nothing quite like a steaming bowl of Vegetable Soup to wrap you in comfort. I’ve stirred, tasted, and tweaked this recipe over a dozen chilly evenings, noting how a gentle 7-minute sauté fills the kitchen with a rich buttery smell and the vegetables develop golden edges. Each trial taught me something new—like how letting the lentils simmer exactly 28 minutes brings out their tender bite—so I’m thrilled to pass along those discoveries.
Why You’ll Love Vegetable Soup
- All-in-one pot simplicity that bubbles around the sides with savory steam
- Lentils create a silky smooth texture and plant-based protein boost
- Endless customization—swap in seasonal veggies or different herbs
- Rooted in Mediterranean home-cooking traditions for wholesome warmth
A Little Background
Last autumn, I tested this soup in a drafty cabin kitchen. I discovered that slicing the carrots into half-moons rather than rounds not only speeds cooking by a couple of minutes but also lets each piece hold more fragrant tomato juices.
Key Ingredients for Vegetable Soup
- Extra-virgin olive oil: your flavor foundation; swap in avocado oil for a neutral profile
- Yellow onion: imparts natural sweetness; dice uniformly for even softening
- Dried brown or green lentils: add a tender bite and protein; rinse well to remove dust
- Low-sodium vegetable broth: controls salt levels; homemade gives deeper complexity
- Baby spinach: stirred in at the end for a pop of green and tender leaves
How to Make Vegetable Soup
- Heat 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Add 1 large yellow onion, 3 minced garlic cloves, 2 sliced celery stalks and 4 sliced carrots. Season lightly with kosher salt. Sauté, stirring occasionally, until vegetables soften and develop golden edges, about 6–8 minutes.
- Stir in 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes (if using). Cook until fragrant and the pot makes a gentle sizzling sound, about 1 minute.
- Pour in 6 cups low-sodium vegetable broth, 1 (14-ounce) can diced tomatoes with juices and 1½ cups rinsed dried brown or green lentils. Increase heat to high and bring to a rolling boil.
- Reduce heat to medium-low, cover, and let simmer until lentils are tender with slight bite, about 25–30 minutes.
- Uncover and stir in 1½ cups small pasta shapes. Continue to simmer, stirring occasionally, until pasta is al dente, about 8–10 minutes.
- Mix in 4 cups fresh baby spinach. Stir until leaves are wilted, about 1–2 minutes. Remove from heat and swirl in 1 tablespoon fresh lemon juice. Taste and adjust salt and pepper.
Pro Tips & Troubleshooting
- For deeper flavor, let the onion and carrots brown slightly before adding liquid in your third test I pushed the sauté to 8 minutes.
- If your soup tastes flat, a small pinch of extra salt at the end brightens flavors instantly.
- Swap in barley or farro for pasta to change the texture and boost fiber.
- To halve or double the recipe, maintain the same sauté and simmer times; just adjust pot size and ingredient amounts.
Storage & Make-Ahead Guide
Let the soup cool at room temperature for no more than 2 hours. Store in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze in meal-size portions and thaw overnight in the fridge. Reheat gently on the stove over low heat until steaming, stirring occasionally. Always check that reheated soup reaches 165°F (74°C) for food safety.
Serving Suggestions
Top each bowl with a drizzle of extra-virgin olive oil and a sprinkle of chopped fresh parsley. Serve alongside crusty bread or a grilled cheese sandwich for a heartier meal, or add a dollop of plain yogurt for creamy tang.
Frequently Asked Questions
- Can I make Vegetable Soup in an Instant Pot? Yes—use the sauté function for steps 1–2, then pressure cook on high for 12 minutes, followed by a 10-minute natural release before adding pasta and spinach.
- How long can I keep leftover Vegetable Soup? Store in the fridge for up to 5 days, ensuring you cool it to room temperature within 2 hours to prevent bacterial growth.
- What’s the best way to freeze Vegetable Soup? Cool completely, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Can I use fresh tomatoes instead of canned? You can—use about 4 cups peeled, diced fresh tomatoes, added with a splash of tomato juice or water if needed.
- How do I make Vegetable Soup spicier? Increase red pepper flakes to 1/2 teaspoon or stir in a pinch of smoked paprika when adding the oregano.
- What can I substitute for lentils? Try small beans like cannellini or chickpeas; adjust simmer time to about 20 minutes if beans are pre-cooked.
Final Thoughts
I hope this Vegetable Soup becomes your go-to comfort meal. My favorite way to enjoy it is in a deep bowl warmed by a late-fall wind, with extra parsley and a slice of garlic toast. Give it a try and let me know how your kitchen smells afterward!
More Recipes You’ll Love
- Pressure Cooker Vegetable Soup – a speedy pressure-cooker take on this classic
- Instant Pot Vegetable Soup – hands-off electric pressure-cooker convenience
- Instant Pot Lentil Soup – a lentil-rich companion with similar textures
- Slow Cooker Minestrone Soup – Italian-inspired, loaded with veggies for cozy nights
Vegetable Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Season with salt and pepper and sauté until softened and edges turn golden, about 6–8 minutes.2 tablespoons extra-virgin olive oil, 1 medium yellow onion, 3 cloves garlic, 2 medium carrots, 2 stalks celery, kosher salt and freshly ground black pepper
- Stir in the oregano and red pepper flakes and cook until fragrant, about 1 minute.2 teaspoons dried oregano, 0.25 teaspoon red pepper flakes
- Add the diced tomatoes, lentils, and broth. Increase heat to high and bring to a boil.1 can (14-ounce) diced tomatoes, 1.5 cups dried brown or green lentils
- Reduce heat to medium-low, cover, and simmer until lentils are tender with a slight bite, about 25–30 minutes.
- Uncover the pot and stir in the pasta. Continue to simmer until pasta is al dente, about 8–10 minutes.6 cups vegetable broth
- Stir in the spinach and cook until wilted, about 1–2 minutes. Remove from heat and stir in the lemon juice.
- Ladle into bowls and garnish with parsley before serving.