Easy COLORFUL VEGETABLE Soup | Grand Vegetables Cutting & Cooking
Make vibrant colorful vegetable soup at home with fresh vegetables and simple techniques. Easy 55-minute recipe perfect for meal prep and weeknight dinners.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, cut into ½-inch rounds
- 2 celery stalks, chopped into ½-inch pieces
- 3 garlic cloves, minced
- 1 medium russet potato, diced into ½-inch cubes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, halved lengthwise and sliced
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels, fresh or frozen
- 1 can (14.5 ounces) diced tomatoes with juice
- 7 cups vegetable broth
- 1 bay leaf
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- 1
Warm the olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
- 2
Add the diced yellow onion, chopped celery, and minced garlic to the hot oil, stirring frequently until the onion becomes translucent and the mixture becomes fragrant, approximately 5-7 minutes.
- 3
Stir in the diced potato and carrot pieces, allowing them to sauté with the aromatics for 3 minutes to begin softening and develop deeper flavors.
- 4
Pour the vegetable broth into the pot, scraping the bottom with a wooden spoon to release any flavorful browned bits, then bring the mixture to a gentle boil.
- 5
Add the bay leaf, Italian seasoning, and dried basil to the pot, then reduce heat to medium and let the soup simmer uncovered for 8-10 minutes until the potatoes and carrots become slightly tender.
- 6
Introduce the diced bell peppers and green beans into the simmering broth, continuing to cook for another 5 minutes while the vegetables soften.
- 7
Fold in the corn kernels, sliced zucchini, and canned tomatoes with their juice, stirring gently to distribute everything evenly throughout the pot.
- 8
Simmer the soup for an additional 8-10 minutes until the zucchini is tender but still holds its shape and all vegetables are cooked through, maintaining a gentle bubbling on the surface.
- 9
Remove the bay leaf from the pot and taste the soup carefully, then season generously with salt and freshly ground black pepper until the flavors sing.
- 10
Ladle the hot soup into bowls and garnish with fresh basil leaves if desired, then serve immediately while the vegetables maintain their vibrant colors and tender texture.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| vegetable broth | low-sodium vegetable broth or homemade bone broth | Reduces sodium content while maintaining rich, savory depth and improving overall nutritional profile |
| canned diced tomatoes | fresh heirloom tomatoes (2-3 medium), diced | Fresh tomatoes provide superior flavor, higher lycopene content, and eliminate added sodium and BPA from cans |
| olive oil (2 tablespoons) | ghee or avocado oil (1.5 tablespoons) | These fats have higher smoke points and superior nutrient absorption properties while reducing overall calorie content |
| russet potato | sweet potato or cauliflower florets | Sweet potato adds natural sweetness and beta-carotene; cauliflower reduces carbohydrate impact for blood sugar management |
| Italian seasoning and dried basil | fresh thyme (1 tablespoon), fresh oregano (1 tablespoon), and red pepper flakes (¼ teaspoon) | Fresh herbs preserve volatile oils and antioxidants that cooking destroys, while red pepper flakes boost metabolism and anti-inflammatory compounds |
| frozen corn kernels | fresh corn kernels cut from the cob or omitted entirely | Fresh corn contains more enzymes and nutrients; omitting reduces natural sugars for blood sugar stability |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 165 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 420mg |
| Carbohydrates | 28g |
| Fiber | 7g |
| Sugar | 6g |
| Protein | 6g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
