Welcome to my kitchen! Today, I’m excited to share one of my absolute favorite comfort foods—vegetable chunky soup.
This hearty, wholesome soup is packed with vibrant veggies, deliciously tender chunks, and a savory broth that’s perfect for cozy evenings or a quick, healthy meal.
Whether you’re a vegetarian, looking to add more plant-based meals to your diet, or simply craving something warm and satisfying, this soup will hit the spot.
Plus, it’s so easy to make and fully customizable to whatever veggies you have on hand. Let’s dive in and make something truly nourishing together!
How To Make Vegetable Chunky Soup?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Main Course or Appetizer
Cuisine: International
Yield: Serves 6
Equipment Needed
- Large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Blender or immersion blender (optional, for a smoother texture)
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bell pepper (any color), chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, with juices
- 6 cups vegetable broth (preferably low-sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup frozen corn kernels
- 1 cup canned kidney beans, drained and rinsed
- 2 cups chopped kale or spinach
- Fresh parsley, chopped, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
Sauté Aromatics
Heat the olive oil in a large stockpot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
Add Root Vegetables
Incorporate the chopped carrots and celery into the pot. Cook for an additional 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
Introduce Remaining Vegetables
Add the bell pepper, zucchini, and green beans to the pot. Stir well to combine all the vegetables evenly.
Pour In Tomatoes And Broth
Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried thyme, basil, and oregano. Season with salt and freshly ground black pepper to taste.
Simmer The Soup
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes, or until the vegetables are tender.
Add Final Ingredients
Stir in the frozen corn kernels, kidney beans, and chopped kale or spinach. Continue to cook for another 5 minutes, until the greens are wilted and all ingredients are heated through.
Adjust Seasoning And Serve
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts Of Vegetable Chunky Soup
- Calories: 180
- Protein: 7 g
- Carbohydrates: 33 g
- Dietary Fiber: 9 g
- Sugars: 10 g
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 480 mg
Serving Suggestions Of Vegetable Chunky Soup
Crusty Whole-Grain Bread: Perfect for dipping and soaking up the flavorful broth.
Side Salad: A simple green salad with a light vinaigrette complements the soup’s richness.
Grilled Cheese Sandwich: For a more indulgent meal, serve alongside a classic grilled cheese.
Tips And Variations Of Vegetable Chunky Soup
Protein Boost: Add cooked shredded chicken or turkey for extra protein.
Grain Addition: Stir in cooked quinoa, barley, or brown rice to make the soup even more filling.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Herb Substitutions: Fresh herbs can be used instead of dried; triple the amount for similar flavor intensity.
Seasonal Vegetables: Feel free to incorporate other seasonal vegetables like butternut squash, peas, or potatoes.
Note
For those monitoring sodium intake, opt for low-sodium vegetable broth and canned goods. You can also adjust the added salt to suit your dietary needs. This ensures the soup remains heart-friendly without compromising on flavor.
Conclusion
Preparing this hearty vegetable chunky soup is a delightful way to enjoy a medley of flavors while nourishing your body with essential nutrients. It’s a versatile recipe that welcomes personalization, allowing you to incorporate your favorite vegetables and proteins.
Whether enjoyed as a comforting meal on a chilly day or as a nutritious addition to your weekly menu, this soup is sure to satisfy and warm the soul. Happy cooking!
Vegetable Chunky Soup
Equipment
- Large stockpot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Blender or immersion blender (optional, for a smoother texture)
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 1 bell pepper any color, chopped
- 1 zucchini chopped
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 can 14.5 ounces diced tomatoes, with juices
- 6 cups vegetable broth preferably low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup frozen corn kernels
- 1 cup canned kidney beans drained and rinsed
- 2 cups chopped kale or spinach
- Fresh parsley chopped, for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
Sauté Aromatics
- Heat the olive oil in a large stockpot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
Add Root Vegetables
- Incorporate the chopped carrots and celery into the pot. Cook for an additional 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
Introduce Remaining Vegetables
- Add the bell pepper, zucchini, and green beans to the pot. Stir well to combine all the vegetables evenly.
Pour In Tomatoes And Broth
- Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried thyme, basil, and oregano. Season with salt and freshly ground black pepper to taste.
Simmer The Soup
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes, or until the vegetables are tender.
Add Final Ingredients
- Stir in the frozen corn kernels, kidney beans, and chopped kale or spinach. Continue to cook for another 5 minutes, until the greens are wilted and all ingredients are heated through.
Adjust Seasoning And Serve
- Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls, garnishing with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.