25-Minute Comforting Veggie Soup

Veggie Soup for the Soul. That’s what we’ve got right here. And also veggie soup for our taste buds, our bellies, and our frazzled nerves. Veggie soup for every-darn-thing, basically.

25-Minute Comforting Veggie Soup recipe

Conveniently, this Comforting Veggie Soup comes together in just under 25 minutes – because on those frazzled days when you need comfort the most, usually you’re a little short on time. And patience. And energy. So, perfect!

25-Minute Comforting Veggie Soup recipe

This soup is light yet satisfying; it’s super-simple yet full of flavor. It tastes like it simmered all day, but it takes 25 minutes from that first chop of veggies to the last ladle into your bowl. That’s my kinda soup.

25-Minute Comforting Veggie Soup recipe

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25-Minute Comforting Veggie Soup

This easy, veggie-packed vegan soup comes together in no time, but tastes like it simmered for hours.

Ingredients:

  • 1 tablespoon olive oil + more for drizzling, if desired
  • 1 medium onion, diced (about 2 cups)
  • 4 medium carrots, diced (about 1 1/2 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 1 medium clove garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium or 2 small zucchini, diced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 1/2 cups white beans (such as cannellini) or pinto beans (or 1 [15-ounce] can)
  • 1/2 cup chopped Italian parsley
  • 1 tablespoon red wine vinegar
  • Additional salt and pepper to taste

Directions:

  1. Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
  2. Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
  3. Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.

Freezer Tip

This soup is great for freezing! Let it cool then place in an airtight container or zipper bag. Label and freeze. To reheat, transfer to the refrigerator and let thaw for several hours or overnight. Reheat in a covered large soup pot over low heat.

All images and text © for Kitchen Treaty.

More simple vegetarian soup recipes:

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.