This easy homemade vegetable soup is a textbook Mediterranean diet recipe and a delicious way to amp up your veggie intake! It’s loaded with zucchini, carrots, mushrooms, chickpeas and fresh herbs. It’s cozy, comforting, vegan and gluten-free, but trust me, meat eaters will love this vegetable soup as much as veggie lovers do.
As a child I didn't appreciate Mom’s homemade vegetable soup, but now as an adult I am all about a hearty bowl of vegetable soup and the bigger the bowl the better!
This soup recipe is an amped up version of my mother's healthy vegetable soup with a host of nourishing ingredients like garlic, onions, whole tomatoes, zucchini, mushrooms, carrots, potatoes and chickpeas.
Fresh herbs, lime juice, and a good dash of warm spices (turmeric, coriander, and paprika) give this soup a Mediterranean twist.
Just add your favorite crusty bread or even pita! Lately, we've had it on rotation for soup night along with Cioppino, Greek lentil soup, Minestrone, and Avgolemono soup. Once you learn how to make vegetable soup at home, it will be on your rotation too!
Table of Contents
Ingredients for Vegetable Soup
Aside from broth (vegetable, chicken, or bone broth), this easy vegetable soup has two main components: hearty chunky vegetables and flavor makers in the form of fresh herbs, spices and a squeeze of lime. This soup recipe is similar to Italian minestrone soup, minus the pasta.
Here's what you need:
Vegetables
- Mushrooms
- Zucchini
- Onions
- Garlic
- Carrots
- Celery
- Whole tomatoes: I like to use canned tomatoes because they are easy, add depth and body to the soup.
Legumes
- Chickpeas: Canned chickpeas work great here because they are easy and add plant-based protein to our vegetable soup
Flavor Makers
- Fresh parsley: I use both the finely chopped parsley stems and the leaves. The stems have more flavor, and I add them earlier in the cooking process. The leaves add color and freshness so I add them later.
- Spices and dry herbs: a combination of warm spices and dry herbs give this soup depth. I used dry thyme, coriander, turmeric, and sweet paprika.
- Lime: citrus goes a long way in adding brightness and rounding out the flavor in this soup. I used lime zest and lime juice here, but you can also use lemon, if that's what you have.
How to Make Homemade Vegetable Soup
Learning how to make homemade vegetable soup is pretty easy. It’s really about cutting vegetables so they cook evenly and adding layers of flavor.
- Sauté mushrooms: Toss the mushrooms in a bit of extra virgin olive oil in a large cooking pot. This will help the mushrooms release their moisture and concentrate their natural sugars. Remove the mushrooms and set aside till later. You don’t want them to overcook in the soup.
- Sauté remaining vegetables and aromatics: In the same pot, sauté finely chopped parsley stems. (We're building on flavor here!) Add onions, garlic, carrots, celery, and remaining vegetables. Stir in the spices and season with salt and pepper to taste. Cook for about 7 minutes, stirring regularly until the veggies soften some.
- Add tomatoes, chickpeas, and broth: I used canned whole tomatoes and canned chickpeas. Canned tomatoes are already peeled and will add flavor and color to the soup, while the chickpeas add protein. If you don’t have chickpeas, use white or kidney beans in their place. Top it off with vegetable or chicken broth.
- Boil and simmer: Bring to a boil, then lower heat and cover part-way. Let the soup happily simmer for about 15 more minutes.
- Return the mushrooms to the pot and finish: To finish the soup, stir in sautéed mushrooms and fresh parsley leaves, lime zest and lime juice.
- Serve: Serve with your favorite crusty bread or piece of pillow focaccia! If you feel like it, add a few toasted pine nuts or a pinch of crushed red pepper flakes.
Ways to Make Vegetable Soup Your Own
Homemade vegetable soup is a great way to use up what veggies you have on hand.
Remember that virtually all vegetables will work in an everyday vegetable soup recipe like this one.
Vegetable Swaps: Sweet potatoes, squash, carrots, cabbage, zucchini, cauliflower, broccoli, mushrooms, celery, and even frozen peas, corn and green beans.
Legume Swaps: Replace the canned chickpeas with white beans such as navy or cannellini beans or kidney beans. If you typically make chickpeas from dried and have some hanging around you can use those too.
You can still use the flavors and spices used in this recipe to give your soup a bold Mediterranean twist.
How to Freeze and Store Soup
Whether you’re keeping this soup in the fridge for a couple of days or freezing it for a rainy day the first step is to cool it to room temperature. Once it’s cool, transfer it to a container you can seal with a lid.
To Store: Leftover homemade vegetable soup will last a good 3 to 4 days in the fridge.
To Freeze: The liquid in the soup will expand when frozen to leave an inch headspace between the lid and the soup before placing it in the freezer. I prefer to use airtight containers or heavy-duty freezer bags.
More Vegetable Soup Recipes
Browse all Mediterranean recipes.
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Homemade Vegetable Soup
Ingredients
- Extra Virgin Olive oil, I used Private Reserve Greek EVOO
- 8 oz sliced baby bella mushrooms
- 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
- 1 medium-size yellow or red onion, chopped
- 2 garlic cloves, chopped
- 2 celery ribs, chopped
- 2 carrots, peeled, chopped
- 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
- 2 golden potatoes, peeled, small diced
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon sweet paprika
- Salt and pepper
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (32-ounce) can whole peeled tomatoes
- 2 bay leaves
- ½ teaspoon dry thyme
- 6 cups low-sodium vegetable or chicken broth
- Zest of 1 lime
- Juice of 1 lime
- ⅓ cup toasted pine nuts, optional
Instructions
- Sauté Mushrooms: In a large pot heat 1 tablespoon olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
- Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
- Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
- Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
- Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
- Enjoy! Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. Enjoy!
Video
Notes
- Cook's Tip for Storing: Leftover homemade vegetable soup will last a good 3 to 4 days in the fridge, stored in a tight-lid glass container. Make sure the soup is completely cooled before you store it. If you're making this soup for meal prep and want to freeze it, you can! Again make sure soup is fully cooled before storing and freezing in in covered airtight containers or heavy-duty freezer bags. Be sure to leave room in the containers for soup to expand as it freezes.
- Lower Carb Option: You can omit the potatoes for a lower carb option
- Like a spicy soup? This soup is plenty flavorful, but if you're one for spicy, add a pinch of red pepper flakes.
- Visit our online shop to browse quality Mediterranean ingredients such as Private Reserve extra virgin olive oil and spices like coriander, and paprika!
Nutrition
*This post has recently been updated with new information for readers’ benefit.
You make Mediterranean food tasty and effortless. Pinning.
Thank you, Jen!
Vegetable soup is delicious. I love all the veggies you use here.
Thanks so much, Erika!
This Mediterranean vegetable soup is sure to boost your veggie intake for the day. I'm always looking for new recipes to increase my daily intake and this one is perfect.
Thanks, Kelly! Enjoy!
Great soup! This is so hearty and healthy, will be making again soon!
It's a classic :). Thanks, Wilhelmina!
I love your plant-based recipes, Suzy. Thanks for this one, can't wait to try it. ?
Thanks, Amanda! Enjoy!
Hi Suzy. Love you site. I'm slowly making the change over to a complete Mediterranean style of eating but I have one or two, hopefully small, issues. Some members of the house can't tolerate onion in any form. What do you recommend as a substitute? I have tried equal amounts of green pepper and celery - not a bad result but not great either. Any ideas anywhere would be appreciated. Thank you.
Sorry about the onion question. Love the soup though even though it’s summer here there is still a place for it. Thank you.
Thanks, Gabbie! Glad you liked it!
Made it today.Killer !
Yay! A great choice this time of you :).
Could a can of fave beans be okay in here? I ordered what I thought was one can from amazon, and got 6 !!
Sure!!
Awesome!
All your recipes are amazing. I have just skipped the long hours of looking for Pinterest recipes and just go straight to your site. Thank you for your recipes! This soup was amazing!
Oh, Angela! Thank you. I'm so glad you're enjoying the recipes here.
This was delicious! And super easy to make. Thank you for sharing. I can't wait to try another recipe!
So glad you enjoyed it! Thank you.
Absolutely WONDERFUL! I am trying to incorporate bone broth into mine and my boyfriends lifestyle, this recipe was so tasty, easy and satisfying! Both my boyfriend and I have large appetites, I was a little worried him or I would be satisfied... Sure enough WE WERE! Its a hearty yet very clean tasting meal. Also some of the spices I had to go buy, not knowing what they were. My house smelt amazing! Will be trying more recipes from this site!!
We just made this last night, and on the first bite we knew I would be adding it to our ongoing rotation. It's so hearty and tasty, even though we were missing a couple of the spices. I was a little dubious that it would actually be 6 servings (my S.O. has a big appetite, especially with veg-only meals) but it's so hearty and satiating that we couldn't have eaten more than one normal bowl.
The parsley and lime really (surprisingly to us) add so much flavor. I can't stop thinking about it, and can't wait for lunch today! 🙂 Thank you so much!
Jessica, that is so wonderful to hear! Glad you enjoyed it!
First time preparing a Mediterranean dish much less a soup. Gold stars all the way. I even added a little red pepper for extra heat!!!! Love it
Ceressa, welcome to Mediterranean cooking! So glad you gave this a try. Can't wait to hear what you'll make next.
I just made this. All I can say easy and everything I had here. NICE TO GET BACK TO Y ROOTS.
Thank you
Wonderful, Kay! So glad you enjoyed it.
This is a delicious, hearty soup. I used chicken bone broth and added some Texas Pete’s hot sauce. The lime juice and zest at the end add a ton of bright flavor.
Wonderful, TR! Love your twist on this soup
Just made this and it is great! I subbed Kidney Beans for Chickpeas and used Smoke Paprika. Will definitely make it again.
Thanks for sharing, Michael! Glad you liked it!
This is simply the best soup to get you on track for better health. My husband and I are on our second week of this being our lunch for work. The prep time does take a bit but so worth it!!
Robbin, you are so right...this recipe is a good "Get back on track" type recipe. I am so glad you're enjoying it!