Comforting Homemade Vegetable Soup

Just what the doctor ordered this fall and winter. Comforting, fresh, & hearty! Pair with some focaccia bread or some crisp crackers and you’ve got yourself the perfect warm meal for those chilly days ahead!

Whenever my body it tells me it needs a little extra veggies, and it’s fall/wintertime, my go-to is this delicious, homemade vegetable soup! Packed with flavor and all sorts of yummy veggies to fuel you and help you feel your best. Plus, it’s completely customizable.

Perfect on those chilly nights, or when you’re feeling a bit under the weather. You can add whatever vegetables you like to this soup – try adding in green beans, bell peppers, cabbage, or potatoes to this base recipe!

Comforting Homemade Vegetable Soup

Print Recipe

★★★★★

5 from 4 reviews

A warm, flavorful, comforting bowl of vegetable soup is the perfect fall/winter meal. Customize and make it your own with whatever vegetables you wish!

• Author: Caroline
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Cuisine: Vegan

Ingredients

Scale 1x2x3x

• 1 TBSP olive oil
• 2–3 cloves garlic, minced
• 1 TBSP fresh ginger, minced
• 1 sweet onion, diced
• 2 cups chopped carrots
• 2 cups chopped celery
• 1 large zucchini, chopped
• 1 cup mushrooms, chopped
• 2 cans diced tomatoes
• 4 cups+ low-sodium vegetable broth (can also use bone broth for some extra protein and flavor)
• 1 can chickpeas (or any type of bean), drained & rinsed
• 1 large bunch kale
• 1 bay leaf
• 2 tsp italian seasoning (oregano, thyme, etc.)
• sea salt & black pepper, to taste
• fresh parsley, for serving (optional)

Instructions

Add olive oil to large pot and heat to medium-high heat. Add chopped garlic and onion and saute for a minute or two. Add in chopped ginger, carrots, celery, and zucchini and saute for 2-3 minutes, stirring frequently.

Add in broth, tomatoes, mushrooms, bay leaf, and seasonings and let come to a boil. Once boiling, reduce heat to a simmer and cook for about 20-25 minutes. Add in kale and beans during the last 5 minutes minutes.

Once soup is done cooking, let cool and enjoy! Top with fresh parsley, sriracha, avocado, etc. if desired. Store in an airtight container for up to 3-5 days in the fridge. Also freezes well.

Keywords: soup, vegetable soup, vegan, veggie soup

What is your favorite way to enjoy a nice bowl of comforting garden veggie soup? Mine is definitely with a side of freshly baked cornbread or some crispy crackers to soak in the broth. Delicious!