Hearty Vegetable Soup

This is a delicious way to use up bits of vegetables and herbs you have in the fridge or freezer, even the ones that are wilted.

What you’ll need

  • Pot
  • Sharp knife
  • Large stockpot


  • 3 tablespoons Olive Oil
  • 1 Onion large, diced
  • 1 teaspoon Cumin
  • 2 Potatoes medium, diced
  • 3 Tomatoes chopped
  • 4 cups Vegetables such as carrot, zucchini or yellow squash, bell pepper, celery, asparagus, corn, peas, okra, green beans, spinach, kale, mushrooms, cabbage, or lima beans; chopped, fresh, frozen, or canned
  • 4 cups Vegetable Broth
  • 2 cups Water
  •  Salt to taste
  •  Black Pepper to taste
  • 1/2 Lemon juiced


  1. In a stock pot, sauté the onion and celery (if using) in the olive oil until golden. Add garlic and cumin and cook a minute longer.
  2. Add the potatoes (and any root vegetables such as carrots), tomatoes, broth, water, and oregano. Bring to a boil and simmer until the potatoes are tender.
  3. Add the other vegetables and simmer until everything is soft.
  4. Stir in lemon juice. Season with salt and pepper, to taste.


Storage Tips

Soup keeps in fridge for 3 days and freezes well.

Chef’s Tips

  • Fresh tomatoes can be substituted with one (14.5-oz.) can of chopped tomatoes.
  • Try at least three different kinds of vegetables in this recipe.
Nutrition Label

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