Healthy Garden Vegetable Soup Recipe
You want a meal that’s nutritious, delicious, and doesn’t require a PhD in cooking? Boom. Healthy Garden Vegetable Soup is here to save your week.
It’s packed with flavor, stupidly easy to make, and costs less than that sad takeout salad you regret every time. Plus, it’s the ultimate fridge-cleaner—throw in whatever veggies are about to go bad.
No guilt, no waste, just a bowl of goodness that makes you feel like you’ve got your life together.
Ready to make magic?

Why This Recipe Slaps
This isn’t just another bland veggie soup. It’s a flavor bomb with a texture so good, even carnivores won’t miss the meat.
The secret? Layering flavors—sautéed onions and garlic, fresh herbs, and a splash of lemon juice at the end to brighten everything up.
It’s also ridiculously versatile: swap veggies, adjust spices, or add protein. And did we mention it’s low-calorie but filling? Yeah, it’s basically wizardry.
Healthy Garden Vegetable Soup Recipe
Course: Lunch, Vegetarian6
servings15
minutes30
minutes120
kcalIngredients
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, diced
1 bell pepper, diced
1 cup green beans, trimmed and cut
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
1 tbsp lemon juice (trust us)
Fresh parsley for garnish
Step-by-Step Instructions
- Sauté the aromatics: Heat olive oil in a large pot. Add onion and garlic, cook until soft (about 3 minutes).
- Add the hard veggies: Toss in carrots, celery, and bell pepper. Cook for 5 minutes until slightly tender.
- Throw in the rest: Add zucchini, green beans, diced tomatoes, broth, thyme, and oregano. Stir.
- Simmer: Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Finish strong: Stir in lemon juice, salt, and pepper. Garnish with parsley. Done.
Storage Instructions
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.
Pro tip: Freeze in single-serving portions for instant meals. Reheat on the stove or microwave—just add a splash of water if it’s too thick.
Why This Soup is a Game-Changer
This soup is a nutrient powerhouse: vitamins from the veggies, fiber for digestion, and antioxidants for days.
It’s also hydrating (thanks, broth) and low-calorie, making it perfect for weight management.
Plus, it’s a one-pot wonder—minimal cleanup, maximum satisfaction. Who said healthy had to be complicated?

Nutrition Facts (Per Serving)
- Calories: 120
- Protein: 3g
- Carbs: 20g
- Fiber: 5g
- Fat: 3g
- Vitamin A: 120% DV
- Vitamin C: 60% DV
Common Mistakes to Avoid
- Overcooking the veggies: Mushy zucchini = sadness. Keep it slightly crisp.
- Skipping the lemon juice: This isn’t optional.
It’s the flavor lifter.
- Using low-quality broth: Garbage in, garbage out. Spend the extra $1.
- Not tasting as you go: Season in layers, or end up with bland soup.
Alternatives
No green beans? Use peas or asparagus.
Hate zucchini? Try yellow squash. Want more protein?
Add chickpeas or shredded chicken. For a creamy version, blend half the soup and mix it back in. IMO, the possibilities are endless—just don’t tell us if you ruin it.
FAQs
Can I use frozen veggies?
Absolutely.
Frozen veggies work fine—just adjust cooking time since they release more water.
Is this soup keto-friendly?
Almost. Swap carrots for lower-carb veggies like cauliflower, and you’re golden.
Can I make this in a slow cooker?
Yes. Sauté the onions and garlic first, then dump everything in and cook on low for 6 hours.
Why does my soup taste bland?
You probably under-seasoned.
Add more salt, herbs, or a splash of vinegar to fix it.
Can I add pasta or rice?
Sure, but cook them separately and add when serving to avoid a mushy mess.

Final Thoughts
Healthy Garden Vegetable Soup is the ultimate no-brainer meal. It’s cheap, easy, and good for you—rare trifecta.
Whether you’re meal-prepping or just need a quick dinner, this soup delivers.
And if you mess it up? FYI, it’s hard to do. Now go forth and simmer.