Can I use frozen vegetables instead of fresh?

Absolutely! Frozen veggies like bell peppers, carrots, or even asparagus save prep time and work just as well. Sauté from frozen, or add directly to the soup during simmering—they’ll cook through and taste great.

How can I make this soup more filling?

Try stirring in a cup of cooked pasta or rice right before serving, or double up the beans. Sliced cooked sausage or shredded chicken work, too, if you want extra heartiness.

What if I don’t like fennel?

No problem—simply swap out the fennel for celery, extra carrots, or even leeks. The fennel adds a pleasant subtle sweetness, but the soup is delicious with other aromatic veggies.

Can I make this soup in advance?

Definitely! In fact, it tastes even better the next day as the flavors continue to meld. Just cool and store it in the fridge, then reheat on the stove or in the microwave when you’re ready to eat.

Simple Vegetable Soup Recipe

Name: Simple Vegetable Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: International
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 large carrots, halved and sliced; 2 cloves garlic, minced; 3 cups shredded cabbage; 1 yellow bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 1 large bulb fennel, trimmed, cored, and diced; Kosher salt and freshly ground black pepper, to taste; 1 can cannellini beans, drained and rinsed; 2 cups asparagus, cut into 1-inch pieces; 8 cups vegetable or chicken broth; 1 tablespoon fresh thyme or oregano leaves (or a combination); Spicy pepper relish or hot sauce; Shredded Parmesan cheese (optional); Orange zest

A bowl of this Simple Vegetable Soup is a hug in food form—perfect for days when you want something bright, wholesome, and deeply satisfying but don’t have all evening to spend in the kitchen. With a base of aromatics, colorful veggies, creamy beans, and fresh herbs, every spoonful bursts with flavor and goodness. It comes together in just about 40 minutes, making it your weeknight ticket to nourishment. Whether you’re cooking for family, prepping for the week, or just craving a cozy meal, this soup is sure to win you over with its simplicity and complexity, all in the same bowl.

Why You’ll Love This Recipe

Ready in a Snap: You’ll be shocked at how quickly this soup comes together from prep to table—no need to plan ahead or slave over the stove.
Flexible and Forgiving: It’s perfect for using up whatever produce you’ve got languishing in the fridge—rely on the veggies listed, or toss in your favorites.
Layered Flavors: Thanks to a blend of sweet fennel, snappy asparagus, and creamy cannellini beans, you get both vibrant and comforting notes in every bite.
Naturally Healthy: Packed with fiber, vitamins, and plant protein, this soup is both energizing and satisfying—without weighing you down.
Easily Customizable: Make it vegan, make it spicy, load it with cheese—this recipe is endlessly adaptable to your preferences.

Ingredients You’ll Need

Olive oil: For sautéing and bringing out the sweetness of your veggies.
Onion: The essential flavor base—yellow or white both work.
Carrots: Adds natural sweetness and beautiful color.
Garlic: For a rich, aromatic kick; fresh is best.
Cabbage: Balances the soup with heartiness; green or savoy cabbage both melt perfectly into broth.
Yellow and red bell peppers: Sweet, mild crunch and vibrant color.
Fennel bulb: Adds incredible aromatic flavor (don’t skip if you can help it), but if you must, celery is a good sub.
Kosher salt and black pepper: Essential for seasoning—always taste as you go.
Cannellini beans: Bring creaminess and plant-based protein; any mild white bean can swap in.
Asparagus: Brings a tender bite and fresh, green flavor—snap off woody ends before chopping.
Vegetable or chicken broth: This is your main flavor base; use a high-quality broth for best results.
Fresh thyme or oregano: For brightness and herbal complexity—dried can work in a pinch, though fresh is vibrant.
Spicy pepper relish or hot sauce (optional): For those who love a little fire.
Shredded Parmesan cheese (optional): Adds richness and depth if you’re not keeping it vegan.
Orange zest (optional): Don’t underestimate this—it takes the soup from ordinary to extraordinary.

Tip: Always adjust ingredients based on what you love and what you have!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Go Vegan: Simply skip the cheese, and stick with vegetable broth.
Add More Protein: Stir in lentils or toss in cooked shredded chicken.
Switch Up the Beans: Navy beans or chickpeas make great substitutes.
Swap Veggies: Use kale or spinach instead of cabbage or asparagus, or throw in zucchini, green beans, or peas.
Spice It Up: More hot sauce, smoked paprika, or even a pinch of chili flakes can bring additional warmth.
Noodle Soup: Toss in some cooked pasta before serving for a heartier meal.

How to Make Simple Vegetable Soup

Step 1: Sauté Flavor Foundations

Heat olive oil in a large pot over medium heat. Add onions, carrots, and garlic. Cook for about 2 minutes, just until they start to soften—you’re building your base layer of flavor.

Step 2: Add the Veggies

Toss in your cabbage, bell peppers, and fennel. Give everything a generous pinch of salt and black pepper. Sauté for another 5 minutes, stirring now and then, until your veggies are fragrant and just starting to get tender.

Step 3: Bean and Broth Magic

Pour in the cannellini beans and asparagus, followed by your broth of choice. Stir everything together and raise the heat—bring your soup up to a gentle simmer.

Step 4: Simmer Away

Let the soup simmer (not boil!) for about 15 minutes, or until all the veggies are perfectly tender and the flavors have melded.

Step 5: Finish with Fresh Herbs

Turn off the heat and stir in your fresh thyme or oregano—or both. Taste and adjust for salt and pepper.

Step 6: Serve and Garnish

Ladle steaming soup into bowls. If you love a little heat, stir in pepper relish or a dash of hot sauce. For a cheesy flourish, sprinkle on Parmesan, and for a sunny pop, add orange zest. Serve hot and enjoy the cozy contentment.

Pro Tips for Making the Recipe

Chop Uniformly: Evenly cut veggies mean even cooking and pleasant texture in every bite.
Quality Broth is Key: For depth, choose a broth you’d happily sip on its own.
Don’t Overcook: Asparagus and cabbage should be just tender, not mushy—keep an eye as it simmers!
Add Greens at the End: Extra greens like spinach should go in last, right before serving, to stay vibrant.
Taste As You Go: Season with salt and pepper gradually—flavors develop as the soup simmers.

How to Serve

This soup shines all on its own, but here are some ways to elevate your bowl:

Crusty Bread: Dip a toasty hunk of sourdough or a slice of whole grain–it’s the best way to catch every last drop.
Salad Sidekick: Pair with a simple green salad dressed with olive oil and lemon for extra freshness.
Toppings Galore: Aside from pepper relish, cheese, and zest, try chopped fresh herbs, a swirl of pesto, or even toasted nuts for crunch.

Make Ahead and Storage

Storing Leftovers

Let the soup cool fully before transferring to airtight containers. It will keep in the fridge for 4–5 days, and the flavors only get better as it rests.

Freezing

This soup freezes beautifully: divide into portions, leave a little space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally. If it’s thickened, just add a splash of extra broth or water to loosen. Microwave reheating is fine too—just cover to prevent spills.

FAQs

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen veggies like bell peppers, carrots, or even asparagus save prep time and work just as well. Sauté from frozen, or add directly to the soup during simmering—they’ll cook through and taste great.
How can I make this soup more filling?

Try stirring in a cup of cooked pasta or rice right before serving, or double up the beans. Sliced cooked sausage or shredded chicken work, too, if you want extra heartiness.
What if I don’t like fennel?

No problem—simply swap out the fennel for celery, extra carrots, or even leeks. The fennel adds a pleasant subtle sweetness, but the soup is delicious with other aromatic veggies.
Can I make this soup in advance?

Definitely! In fact, it tastes even better the next day as the flavors continue to meld. Just cool and store it in the fridge, then reheat on the stove or in the microwave when you’re ready to eat.

Final Thoughts

This Simple Vegetable Soup is a genuine staple for good reason. It’s fast, flexible, and deeply comforting—without any fuss. The gentle sweetness of the carrots, the satisfying chew of beans, and the brightness of fresh herbs all swirl together in a bowl that welcomes both improvisation and tradition. If you’re longing for a nourishing meal that fits easily into your busy life (and leaves you feeling great), this is your new go-to. Give it a try and let it become a favorite in your kitchen!

Simple Vegetable Soup Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: International
Diet: Vegetarian

Print Recipe

Description

This Simple Vegetable Soup is a hearty, wholesome meal packed with a variety of fresh vegetables and beans, simmered in flavorful broth. Ready in just 40 minutes, it’s perfect for a cozy lunch or nutritious dinner. Customize the spice and toppings for a soup that suits any taste!

Instructions

Prepare your pot and aromatics: In a large pot, heat the olive oil over medium heat.
Sauté initial vegetables: Add the onions, carrots, and garlic to the pot. Sauté for 2 minutes until they begin to soften and become fragrant.
Add and sauté remaining vegetables: Incorporate the shredded cabbage, both bell peppers, and diced fennel. Season with salt and pepper, and sauté for about 5 additional minutes until the vegetables are crisp-tender.
Add beans, asparagus, and broth: Stir in the cannellini beans and asparagus, then pour in the broth. Bring the mixture to a gentle simmer.
Simmer the soup: Let the soup simmer for 15 minutes, or until all vegetables are tender and flavors meld together. Stir in the fresh thyme or oregano at the end.
Serve and garnish: Ladle the soup into bowls. Add a dollop of spicy pepper relish or a few drops of hot sauce to any portion where extra heat is desired. Sprinkle with shredded Parmesan cheese and a bit of orange zest if desired before serving.

Notes

This soup is very versatile—you can substitute or add any seasonal vegetables on hand.
For a vegan version, omit Parmesan cheese or use a plant-based cheese.
If you prefer, use all vegetable broth for a fully vegetarian dish.
The flavors improve as the soup sits, making it a great meal prep option.