Homemade Vegetable Soup Recipe

steamy homemade vegetable soup in a dutch oven next to a wooden spoon.

5 from 58 votes

This easy homemade vegetable soup recipe is loaded with zucchini, mushrooms, carrots, potatoes, tomatoes, and chickpeas. Warm spices give the broth bold Mediterranean flavor, while fresh parsley and lime keep it bright.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Servings:

Author: Suzy Karadsheh

Ingredients

Extra Virgin Olive oil,
8 ounces sliced baby bella mushrooms
1 bunch flat-leaf parsley, washed and dried, stems and leaves separated and chopped
1 medium yellow or red onion, chopped
2 garlic cloves, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
2 medium zucchini, tops removed and sliced into rounds or half-moons, or diced
2 golden potatoes, peeled and small diced
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon sweet paprika
Salt
Black pepper
1 (15-ounce) can chickpeas, rinsed and drained
1 (32-ounce) can whole peeled tomatoes
2 bay leaves
1/2 teaspoon dried thyme
6 cups low-sodium vegetable or chicken broth
Zest of 1 lime
Juice of 1 lime
1/3 cup toasted pine nuts, optional

Instructions

Sauté Mushrooms: In a large pot, heat 1 tablespoon olive oil over medium-high heat until shimmering but not smoking. Add the mushrooms and cook for 3 to 5 minutes, stirring regularly. Transfer the mushrooms to a plate and set aside.
Soften the vegetables: Add more olive oil to the pot if needed. Add the chopped parsley stems, reserving the leaves for later. Add the onion, garlic, celery, carrots, zucchini, and potatoes. Stir in the coriander, turmeric, and sweet paprika, then season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened slightly.
Add the chickpeas, tomatoes, and broth: Add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil and cook for 5 minutes. Reduce the heat to medium-low, partially cover, and simmer for 15 minutes.
Return mushrooms to the pot: Uncover and add the sautéed mushrooms. Cook for a few more minutes, just until the mushrooms are warmed through. The potatoes and carrots should be tender.
Finish the soup: Stir in the parsley leaves, lime zest, and lime juice. Remove the pot from the heat and discard the bay leaves.
Serve. Ladle the vegetable soup into bowls. Top with toasted pine nuts, if using. Serve with crusty bread or pita, extra lime wedges, and crushed red pepper flakes, if you like.

Video

Notes

To keep it vegan: Use vegetable broth rather than chicken broth.
Bean swaps: Replace the chickpeas with cannellini, navy, or kidney beans.
Lower-carb variation: Omit the potatoes.
For more heat: Add crushed red pepper flakes to taste.
Storage: Divide leftovers among shallow, airtight containers and refrigerate promptly. Store for 3 to 4 days.
Freezing: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Leave about 1 inch of headspace in rigid containers so the soup has room to expand.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including Private Reserve Greek extra virgin olive oil, ground coriander, and Sweet Spanish Paprika.

Nutrition

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