All too often soups are forgotten for meal prep but I love to make them on Sunday during the colder, winter months. 

With so many flavor and veggie combinations, you can throw in almost anything and get some good servings of your daily vegetables in one bowl. This classic and healthy vegetable soup recipe is no exception.

Here are a few more good reasons to make this soup on your next meal prep day…

• One Pot Love– everyone loves a good one-pot meal
• Loaded with goodness – with the variety of veggies, this a super yummy vegetable soup is loaded with good things for your body
• Easy to Adapt For Your Tastebuds  – customized recipe based on your taste preferences and veggie-love – add your favorite vegetables and herbs
• Meal Prep + Freeze For Later – have some for today, put some away for tomorrow and freeze up what’s left (or the whole thing) for next week, this recipe makes a large pot so it’s perfect for all this

I have a preference for certain veggies but you to change them up for your personal desires. Not a fan of cauliflower? Leave it out! Love broccoli? Throw that in. That’s the best part about this easy vegetable soup recipe, it’s easily customizable. 

Classic Vegetable Soup Recipe

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 large carrot, peeled and chopped (I use shredded carrots sometimes because it’s easy)
• 1 celery stalk, chopped
• 1 red bell pepper, seeded + chopped
• 2-4 garlic cloves, minced
• 2 cups green beans, trimmed and chopped (or use frozen or canned)
• 1 28-ounce can of diced tomatoes
• 4 cups vegetable stock
• 1 1/2 tsp dried oregano
• 1 tsp dried basil
• 1 Bay Leaf (don’t forget to remove it when it’s done simmer in the flavor)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cups of fresh baby spinach (or kale stemmed and chopped)
• 2 tbsp fresh chives, parsley, or cilantro, chopped

Instructions

1. Heat up a large pot over med-high heat and add olive oil.

2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.

3. Add in garlic and bell pepper and cook for 1 minute.

4. Add in green beans and cook for another minute.

5. Top with diced tomatoes, vegetable stock and spices and give it a stir.

6. Bring to a boil and then let simmer, uncovered over med-low heat for 20 minutes.

7. If using spinach, add it in and stir until it is wilted (I add in to the individual bowls at very end before serving, it wilts fast). If using kale, add it in and cook for 5 more minutes (it will wilt).

8. Top with fresh chives, parsley or cilantro and serve warm.

*If you want the fastest prep to serve right away, I’ve thrown everything into a pot without all the precooking and it still taste delicious!

OPTIONS

Veggie swaps

• Add Potatoes – Add potatoes or even sweet potatoes for a heartier soup. You may need to cook a tiny bit longer until tender
• Corn or peas – fresh, frozen or canned corn or peas will all work
• Cauliflower & Broccoli – If I have leftovers of either I will often throw them into this vegetable soup recipe.
• Chard – replace the kale or spinach with chard.

Boost with Protein

If you’re looking for a protein boost, throw in some chicken or beans.

Storage Options

One of the reasons I love soup is that you can make one big pot and have meals for days or you can freeze leftover and have a balanced meal ready to just heat and serve.

• In Fridge it’ll keep for up to five days.
• In freeze – It’s best to freeze for a couple months! Let it cool in the refrigerator first and then transfer to the freezer containers of your choice. Label with name and date.