Vegetable Soup Recipe (Easy & Healthy)

There’s something incredibly comforting about a warm bowl of Vegetable Soup, especially on a chilly evening or a rainy day. This recipe combines a variety of fresh vegetables, mung bean sprouts, and a few simple seasonings to create a soup that’s light, nourishing, and utterly satisfying. Whether you’re making it as a quick lunch or a hearty starter, this soup is versatile and easy to adapt based on what you have in your kitchen.

I loves making this soup because it’s so forgiving—leftover vegetables work perfectly, and you can tweak the flavors to suit your taste. It’s vegan-friendly, protein-rich, and comes together in about 30 minutes. Let’s dive in and explore everything you need to create this comforting classic.

Ingredients Needed for the Recipe

• 1 tablespoon oil – A neutral oil or sesame oil is perfect for sautéing the vegetables and garlic.
• ¼ cup onions – Finely chopped; adds sweetness and depth to the soup.
• 1 teaspoon garlic – Peeled and finely chopped; gives an aromatic base flavor.
• 2 teaspoons celery – Optional; adds a subtle earthiness.
• 1 cup cabbage – Shredded; provides texture and bulk to the soup.
• ½ cup carrots – Finely chopped; contributes natural sweetness and color.
• ½ cup button mushrooms – Sliced or chopped; adds umami and meaty texture.
• ½ cup bell pepper – Red, green, or yellow; brings freshness and vibrant color.
• ¼ cup French beans – Finely chopped; for a slight crunch and green notes.
• ⅓ cup mung bean sprouts – Optional; adds protein and a subtle nutty taste.
• 3 cups water or vegetable stock – The liquid base that ties all flavors together.
• 2 teaspoons soy sauce or tamari – Enhances umami and seasoning.
• ½ teaspoon ground black pepper – Adds a gentle heat and depth.
• Salt – Adjust according to taste.

Choosing the Right Vegetables

The beauty of vegetable soup is its adaptability. You can mix and match based on what’s fresh or what you have leftover. Cabbage is a great base because it softens beautifully and absorbs flavors. Carrots and bell peppers bring natural sweetness and a pop of color, while mushrooms give a satisfying umami punch.

French beans and celery add texture, but they’re optional if you prefer a softer soup. If you want an extra protein boost, mung bean sprouts or cubed tofu work wonderfully. I always suggests choosing vegetables that are fresh and vibrant because the quality of the produce directly affects the taste of the soup.

How to make Vegetable Soup Recipe (Easy & Healthy)?

Step 1 – Prep Your Vegetables

Start by washing and chopping all your vegetables. Shred the cabbage, slice the mushrooms, finely chop the carrots, bell pepper, French beans, and celery. Peel and chop the onions and garlic. Having everything ready before you heat the pan ensures a smooth cooking process.

Step 2 – Sauté the Aromatics

Heat a tablespoon of oil in a pan over medium heat. Add the onions and garlic and sauté until the onions turn soft and translucent. This step is crucial because it forms the flavor foundation of the soup. The aroma at this point should already feel inviting.

Step 3 – Cook the Vegetables

Add the chopped mixed vegetables and celery to the pan. Stir well to combine and sauté for about 4 to 5 minutes. You want the vegetables to soften slightly but still retain a bit of their crunch. Then, mix in the mung bean sprouts and sauté for another 2 minutes. The sprouts add texture and subtle nutty flavor, enhancing the overall profile of the soup.

Step 4 – Add Liquids and Seasonings

Pour in 3 cups of water or vegetable stock. Stir to combine, then add the soy sauce, black pepper, and salt. Adjust the seasonings to taste. This step is where all the flavors start to meld together, so take a moment to taste and ensure it’s balanced before simmering.

Step 5 – Simmer the Soup

Cover the pan with a lid and let the soup simmer on medium-low to medium heat for 12 to 14 minutes, until all the vegetables are tender. If you’re adding tofu cubes, incorporate them a few minutes before the end of cooking to heat through without falling apart. Check the seasoning one last time before serving.

Serving & Presentation Ideas

While the soup can be enjoyed on its own, you can elevate it with a few simple additions. Serve hot in a ceramic mug for a cozy feel, or in a bowl garnished with fresh herbs like cilantro, parsley, or thyme. Adding boiled noodles or a scoop of steamed rice makes it a complete, filling meal.

For a more visually appealing presentation, drizzle a touch of sesame oil on top or scatter some thinly sliced spring onions. If you like a bit of heat, a few drops of sriracha or chili sauce will liven up the flavors without overpowering the delicate vegetable notes.

Tips

• Use any vegetables you have on hand—corn, broccoli, snap peas, bok choy, spinach, or cauliflower work well.
• Mung bean sprouts are optional; tofu can be used for added protein.
• Choose a neutral oil, olive oil, or sesame oil for sautéing. Each imparts a slightly different flavor.
• Adjust soy sauce and black pepper to taste. Add chili sauce or red chili paste for a spicier version.
• To change consistency, use a cornstarch slurry for a thicker soup or add more water for a thinner version.
• Garnish with fresh herbs for extra aroma and visual appeal.
• This soup reheats well—store in the fridge for up to 2 days or freeze for longer storage.
• For a heartier meal, add noodles, rice, or even cooked lentils.

Vegetable Soup is simple, flexible, and genuinely comforting. It’s a perfect go-to recipe for when you want something nourishing but don’t feel like spending hours in the kitchen. With a mix of fresh vegetables, optional sprouts or tofu, and just a few seasonings, you have a delicious soup that warms the soul and keeps things healthy. Whether served as a starter or a main meal, this soup never fails to satisfy.

The combination of vibrant vegetables, mild aromatics, and the gentle umami of soy sauce makes it a recipe worth repeating. Plus, it’s a wonderful way to use up leftover veggies, reduce waste, and enjoy a wholesome homemade meal anytime you need a little comfort in a bowl.

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Vegetable Soup Recipe (Easy & Healthy)

Author: Sarah Onida Cooking Method: Simmering Cuisine: American Courses: Soups

Difficulty: easy Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ low Calories: 85

Best Season: Winter, monsoon

Description

Here’s another of my personal favorite soup recipes - the Vegetable Soup. This is a simple and easy, yet flavorful and nutritious soup made with mixed vegetables and mung bean sprouts. This Mixed Veggie Soup is also light and excellent as a comforting and warming meal for winters as well as monsoons. The recipe is quite handy and can be done whenever you have some vegetables at home and want to make something different than the usual stir fries and curries. This protein rich soup is also vegan-friendly.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tablespoon oil (any neutral oil or toasted sesame oil)
• ¼ cup onions (finely chopped, or 1 small onion – spring onions can be swapped)
• 1 teaspoon garlic (peeled & finely chopped)
• 2 teaspoons celery (finely chopped, optional)
• 1 cup cabbage (shredded)
• ½ cup carrots (finely chopped)
• ½ cup button mushrooms (sliced or chopped)
• ½ cup bell pepper (chopped, red or green or yellow)
• ¼ cup french beans (finely chopped)
• ⅓ cup Mung Bean Sprouts (optional)
• 3 cups water (or Vegetable Stock)
• 2 teaspoons soy sauce (or tamari)
• ½ teaspoon ground black pepper ((black pepper powder))
• salt (as required)

Instructions

Preparation

1. Rinse and chop or shred the cabbage. You could also blanch the cabbage prior to chopping it.
2. Rinse, wipe and then slice the mushrooms. Chop the bell pepper.
3. Rinse and finely chop the french beans. Also finely chop the onions and garlic.

Sautéing

1. Heat oil in a pan. Add onions and garlic. Sauté until the onions are softened and become translucent on medium-low to medium heat.
2. Next add the chopped mix vegetables and celery. Stir to combine and sauté on a medium heat for 4 to 5 minutes.
3. Add the moong sprouts and mix well. Sauté for 2 minutes.
4. Add water or vegetable stock and combine. Then add soy sauce, black pepper and salt. Mix again.

Making vegetable soup

1. Cover the pan and simmer the soup for 12 to 14 minutes on a medium-low to medium heat until the vegetables are cooked and tender.
2. Once the vegetables are tender, check the seasonings and add more salt or black pepper if needed.
3. Serve the nutritious Vegetable Soup as is or accompanied with some boiled noodles or steamed rice. You can garnish with some fresh herbs like cilantro, parsley, or thyme if you prefer.

Nutrition Facts

Servings 4

Serving Size 1 bowl (approx. 240ml)

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Amount Per Serving

Calories 85kcal

% Daily Value *

Total Fat 3.5g6%

Saturated Fat 0.5g3%

Sodium 420mg18%

Potassium 320mg10%

Total Carbohydrate 12g4%

Dietary Fiber 3g12%

Sugars 4g

Protein 4g8%

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Calcium 40 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegetables: You can use any vegetables of your choice or use any spare vegetables from your pantry. Some of them are – corn, cabbage, snap peas, broccoli, green peas, bok choy, spinach, mushrooms, cauliflower really taste well in this soup.
• Proteins: If you don’t have moong bean sprouts, simply skip adding it. In place of the sprouts, you can also add tofu in this soup.
• Choice of fat: To make this soup, you can use olive oil, sesame oil or any other neutral flavored oil.
• Herbs and seasonings: I have kept the soup simple with just the addition of soy sauce, salt and pepper in it. However, if you wish, you can add any dried or fresh herbs in it. For a spicier Vegetable Soup, you can add some sriracha or a spicy red chili sauce or red chilli paste too.
• Consistency: A good thing about this soup is that the consistency can be changed, as per your preference. To thicken the soup, add a cornstarch slurry (cornflour paste) and stir well. For a thinner soup, add some more water and stir. Adjust the seasonings, accordingly.
• Serving: While serving, you can garnish the soup with some fresh herbs. You can also add some boiled noodles or steamed rice in it, to make a filling and hearty meal.

Keywords: vegetable soup, healthy soup, easy vegetable soup, vegan soup, mixed veggie soup, mung sprout soup, winter soup, monsoon soup