Tasty Vegetable Soup Recipe

Tasty Vegetable Soup Recipe

How To Make Tasty Vegetable Soup

This is the tastiest a vegetable soup recipe can get! Enjoy the fresh and flavorful taste of seasonal veggies, from sweet potatoes to butternut squash.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 4tbspextra-virgin olive oil,divided
  • 1mediummedium yellow onion,or white onion, chopped
  • 3carrots,peeled and chopped
  • 2stalkscelery,chopped
  • 2cupsseasonal vegetables,like sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash, chopped
  • 1tspfine sea salt,divided, to taste
  • 6clovesgarlic,pressed or minced
  • ½tspcurry powder
  • ½tspdried thyme
  • 28ozlarge tomatoes,diced
  • 4cupsvegetable broth
  • 2cupswater
  • 2bay leaves
  • ½tspred pepper flakes,reduce or omit if sensitive to spice
  • freshly ground black pepper,to taste
  • 2cupskale,or collard greens, chard or spinach, chopped, with thick ribs removed
  • 1tbsplemon juice


  1. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat.

  2. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables, and ½ teaspoon of the salt.

  3. Cook for about 6 to 8 minutes, or until the onion has softened and is turning translucent, stirring often.

  4. Add the garlic, curry powder, and thyme. Cook for about 1 minute, or until fragrant while stirring frequently.

  5. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.

  6. Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves, and the red pepper flakes. Season generously with freshly ground black pepper.

  7. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

  8. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

  9. Remove the pot from heat and remove the bay leaves.

  10. Stir in the lemon juice and the remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes.

  11. Divide into bowls and serve. Enjoy!

Recipe Notes

Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later.


  • Calories: 161.48kcal
  • Fat: 9.76g
  • Saturated Fat: 1.38g
  • Monounsaturated Fat: 6.70g
  • Polyunsaturated Fat: 1.24g
  • Carbohydrates: 17.38g
  • Fiber: 5.06g
  • Sugar: 6.22g
  • Protein: 3.43g
  • Sodium: 471.28mg
  • Calcium: 73.08mg
  • Potassium: 609.21mg
  • Iron: 1.38mg
  • Vitamin A: 424.15µg
  • Vitamin C: 33.74mg
Share your thoughts and experiences with this tasty vegetable soup recipe in the Recipe Sharing forum section. Let's discuss any tweaks or variations you've tried!

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