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5.0 from 174 votes

Homemade Vegetable Soup

You'll love this easy homemade vegetable soup, prepared Mediterranean-style with loads of vegetables, including zucchini, carrots, and mushrooms, and fresh herbs. A little lime juice finishes this soup to add brightness and round out flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 2364 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • extra virgin olive oil, I used Private Reserve Greek EVOO
  • 8 oz sliced baby bella mushrooms
  • 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
  • 1 medium-size yellow or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled, chopped
  • 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
  • 2 golden potatoes, peeled, small diced
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp sweet paprika
  • salt and pepper
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (32-ounce) can whole peeled tomatoes
  • 2 bay leaves
  • 1/2 tsp dry thyme
  • 6 cups low-sodium vegetable or chicken broth
  • zest of 1 lime
  • Juice of 1 lime
  • 1/3 cup toasted pine nuts, optional

Instructions

    Cup of Yum
  1. Sauté Mushrooms: In a large pot heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
  2. Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
  3. Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
  4. Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
  5. Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
  6. Enjoy! Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. Enjoy!

Notes

  • Cook's Tip for Storing: Leftover homemade vegetable soup will last a good 3 to 4 days in the fridge, stored in a tight-lid glass container. Make sure the soup is completely cooled before you store it. If you're making this soup for meal prep and want to freeze it, you can! Again make sure soup is fully cooled before storing and freezing in in covered airtight containers or heavy-duty freezer bags. Be sure to leave room in the containers for soup to expand as it freezes.
  • Lower Carb Option: You can omit the potatoes for a lower carb option
  • Like a spicy soup? This soup is plenty flavorful, but if you're one for spicy, add a pinch of red pepper flakes.
  • Visit our online shop to browse quality Mediterranean ingredients such as Private Reserve extra virgin olive oil and spices like coriander, and paprika!

Nutrition Information

Calories 236.4kcal (12%) Carbohydrates 37.3g (12%) Protein 10.4g (21%) Fat 7.3g (11%) Saturated Fat 0.7g (4%) Polyunsaturated Fat 3.5g Monounsaturated Fat 1.8g Sodium 634.1mg (26%) Potassium 1073.7mg (31%) Fiber 9.4g (38%) Sugar 9.5g (19%) Vitamin A 3826.2IU (77%) Vitamin C 41.1mg (46%) Calcium 109.8mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 2364

% Daily Value*

Calories 236.4kcal 12%
Carbohydrates 37.3g 12%
Protein 10.4g 21%
Fat 7.3g 11%
Saturated Fat 0.7g 4%
Polyunsaturated Fat 3.5g 21%
Monounsaturated Fat 1.8g 9%
Sodium 634.1mg 26%
Potassium 1073.7mg 23%
Fiber 9.4g 38%
Sugar 9.5g 19%
Vitamin A 3826.2IU 77%
Vitamin C 41.1mg 46%
Calcium 109.8mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.