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A classic Vegetable Soup that’s hearty, comforting, and totally customizable to suit your lifestyle. Whether you’re following a keto plan or just want an easy homemade vegetable soup, this recipe is the perfect go-to for a quick, healthy meal or snack.
Made with a flavorful beef or chicken broth base and loaded with vibrant veggies, this vegetable soup recipe is as nourishing as it is delicious. Keep it low carb, low fat, or make it rich and satisfying—this chunky vegetable soup works for everyone.
What Makes This Vegetable Soup Work
This Vegetable Soup recipe is all about flexibility and flavor. It uses simple, everyday ingredients that come together in one pot for an easy, satisfying meal. The rich broth, whether you choose beef or chicken: adds depth, while the medley of vegetables brings color, texture, and nutrition.
What truly sets this apart is how adaptable it is. You can keep it low carb, make it keto-friendly, or bulk it up with beans or grains. Whether you’re after a light starter or a chunky vegetable soup that eats like a meal, this easy homemade vegetable soup can be tailored exactly to your needs.
What Goes Into This Vegetable Soup
This vegetable soup is made with simple, wholesome ingredients that come together in one pot for a nourishing meal. Feel free to adjust the vegetables or broth to suit your preferences, this recipe is flexible and easy to make your own.
- Onions, celery, and carrots: The classic base for flavor and aroma
- Zucchini, green beans, cauliflower, and cabbage: Bulk up the soup with vibrant, hearty vegetables
- Spinach and parsley: Stirred in at the end for a fresh, leafy finish
- Beef stock and bouillon: Rich, savory broth that ties everything together (chicken or vegetable broth works too)
- Garlic, cayenne, salt, and pepper: Seasonings that bring warmth and depth
Note: Please see recipe card at the bottom for the full ingredient list and measurements.
How To Make Vegetable Soup
- Sauté Base Vegetables: Heat olive oil in a large stockpot over medium-low heat. Add onion, carrots, and celery, and cook for about 8 minutes until they begin to soften. Stir in the garlic and cook for another 30 seconds.
- Add Remaining Vegetables: Stir in the zucchini and green beans and cook for 4 to 5 minutes, stirring occasionally. Add the cauliflower and cabbage leaves, and continue to cook until slightly softened.
- Simmer the Soup: Pour in the stock and simmer over high heat. Season with bouillon, cayenne, salt, and pepper. Reduce to low, cover, and cook for 20 minutes.
- Finish and Serve: Stir in spinach leaves until wilted. Remove from heat, then add parsley and lemon juice. Taste and adjust seasonings as needed before serving hot.
A warm bowl of vegetable soup pairs perfectly with dishes that offer texture and added flavor. For something hearty yet low carb, try it with Spinach and Ricotta Zucchini Cannelloni—cheesy, comforting, and packed with veggies.
Looking for something fresh and vibrant? Mediterranean Avocado Salmon Salad adds protein and creamy richness, while Grilled Chili Lime Chicken Fajita Salad brings bold, zesty flavors that complement the light broth of the soup beautifully.
Recipe FAQ’s
Yes! You can swap in any vegetables you like such as zucchini, broccoli, bell peppers, or spinach.
Warm it gently on the stove or in the microwave until heated through. Add a splash of broth or water if it’s too thick.
Definitely. They’re convenient and work just as well as fresh: just add them a little later so they don’t overcook.
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Vegetable Soup Low Carb Diet
Ingredients
- 2 tablespoons olive oil
- 2 onions chopped
- 1/2 cup celery chopped
- 2 medium carrots peeled and chopped
- 6 cloves garlic finely chopped
- 2 zucchini chopped
- 10 oz green beans sliced into 1-inch pieces
- 10 oz cauliflower florets
- 4 cups cabbage leaves chopped, washed
- 2 quarts low sodium beef stock chicken or vegetable broth may be used
- 2 teaspoons beef bouillon powder chicken or vegetable may be used
- 1 teaspoon cayenne pepper if desired – adjust to your heat preference
- 1 teaspoon salt to season
- 1/2 teaspoon ground pepper
- 4 cups spinach leaves washed
- 1/4 cup fresh parsley
- 2 teaspoons lemon juice
Instructions
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
- Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.
- Remove from heat and add the parsley and lemon juice.
- Adjust seasonings. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this soup the first time with chicken broth and I loved it. The second time I made it with the beef stock. I was not a fan. I loved it with the chicken broth. I will make with that from now on.
Very good , Wow I was amazed all week to be honest , I am on keto diet and added chicken , made my own shredded.
Added xtra keto veggies and also made enough to can. Yeah I made two batches.
Wonder next time if I’m able to make in instant pot , has anyone tried yet?
Thank you very much. I’m satisfied.
I made this tonite…so delicious! My hubby loved it! Added so e chicken for him!