Healthy, homemade vegetable soup ready in under 30 minutes. Bright lemony broth with chunky vegetables—this vegan Mediterranean-style soup is perfect for chilly weeknights.
I love this brothy, chunky vegetable soup. It’s an easy, flavorful way to get more vegetables, and it comes together faster than takeout.
This recipe is packed with vegetables, fiber and Mediterranean-inspired flavors that feel refreshing on a cold evening. It’s warm, comforting and quick to make—exactly what I want on busy winter nights.
Ingredients and Substitutions for Mediterranean Veggie Soup
- Onions: Build deep flavor. If you don’t have onions, use leeks, shallots, or a little onion powder and increase the celery.
- Celery: Adds freshness and crunch. Fennel can be used instead for a mild anise note.
- Carrots: Sweetness, color and vitamins. Parsnips make a nice substitute.
- Zucchini: Light texture that supports digestion. Yellow squash works well, too.
- Cabbage: Adds body and antioxidants when cooked. Shredded Brussels sprouts are a good alternative.
- Diced tomatoes: Canned tomatoes concentrate flavor and provide lycopene. If needed, a couple tablespoons of tomato paste can substitute.
- Cannellini beans: Provide plant protein and fiber. Any white or red bean (pinto, kidney) will work.
- Artichoke hearts: Give a Mediterranean flair and nutrition. Hearts of palm are a fine swap, or omit if unavailable.
- Lemon: The flavor star—zest and juice brighten the broth. Fresh lemon is best; bottled lemon juice or lime can substitute.
- Spices: Coriander, turmeric and paprika create warm Mediterranean notes. Black pepper helps absorb turmeric’s benefits and adds depth.
How to make Easy Homemade Vegetable Soup
- Prepare the vegetables: chop the onion, peel and slice the carrots, slice the celery, mince the garlic, slice the zucchini and chop the cabbage. Rinse and drain canned beans if using; frozen artichokes can go in straight from the freezer.
- Heat a large soup pot over medium. Use about 2 tablespoons of veggie broth to sauté the onion, carrots and celery. Cook about 5 minutes, stirring occasionally, until softened.
- Add minced garlic, coriander, turmeric, paprika and black pepper. Stir constantly for about 1 minute so the garlic becomes aromatic without burning.
- Pour in the veggie stock, then add the cabbage, zucchini and a bay leaf. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the artichoke hearts, cannellini beans and diced tomatoes. Cook another 5–10 minutes until vegetables are tender but not mushy.
- Remove from heat. Zest and juice the lemons into the pot and stir to combine. Taste and adjust seasoning as needed.
Why I love this vegan soup recipe
- One-pot and ready in under 30 minutes.
- The tangy lemony broth brightens every bite.
- An easy, tasty way to reach vegetable and fiber goals.
- Make-ahead friendly: keeps in the fridge for a week or freezes for up to six months.
- Versatile for lunch, dinner—or even a cozy winter breakfast.
- Uses pantry staples and simple fridge ingredients.
- Hydrating, brothy comfort that beats takeout.
What to serve it with
Garnish with lemon wedges, chopped fresh parsley and a sprinkle of crushed red pepper. The soup is hearty and satisfying on its own, but you can serve it alongside a simple green salad, a vegan Caesar, or a warm flatbread if you like. Either way, this bowl is more than enough to feel like a home-cooked win.
More Healthy Soup Recipes
- 10 minute Simple Miso Soup
- Hearty Minestrone
- Detoxifying Parsnip and Kale Soup
- Creamy Vegan Tomato Soup
- Cauliflower Red Lentil Soup
- Roasted Vegetable Soup
If you make this recipe, consider leaving a rating and comment—those are great ways to support food bloggers. Share a photo on Instagram by tagging @dkhealthcoach and using #debraklein if you’d like me to see your version.
📖 Recipe
Easy Homemade Vegetable Soup
Equipment
- Citrus squeezer
- Swivel peeler
- Large cutting board
- Chef’s knife
- Microplane or zester
- Dutch oven or large soup pot
Ingredients
- 1 large onion, chopped (about 1 ½ cups)
- 3 large carrots, thinly sliced (about 1 cup)
- 2 large stalks celery, thinly sliced (about 1 cup)
- 6 cloves garlic, minced (1–2 Tbsp)
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp sweet paprika
- ¼ tsp ground black pepper
- 1 large zucchini, sliced into half-moons
- 6 cups veggie stock
- 1 (14-oz) can diced tomatoes
- ¼ large green cabbage, chopped (about 3 cups)
- 1 bay leaf
- 10 oz frozen artichoke hearts
- 1 (15-oz) can cannellini beans (about 1 ½ cups)
- 2 lemons, zested and juiced (about ⅓ cup juice)
Garnish
- Fresh lemon wedges
- Fresh chopped parsley
- Crushed red pepper flakes
Instructions
- Chop all vegetables and mince the garlic. Rinse and drain canned beans. Frozen artichoke hearts can be added from frozen.
- Heat a large pot over medium and use 2 tablespoons of veggie broth to sauté the onion, carrots and celery for about 5 minutes.
- Add garlic, coriander, turmeric, paprika and black pepper. Stir continuously and cook until fragrant, about 1 minute.
- Pour in the veggie stock, then add cabbage, zucchini and the bay leaf. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the artichoke hearts, cannellini beans and diced tomatoes. Cook 5–10 more minutes until vegetables are tender but still hold their shape.
- Remove from heat. Zest and juice the lemons into the pot, stir well and taste for seasoning. Remove the bay leaf before serving.
Notes
BEANS: Rinse canned beans well before adding. If using dried beans, cook them ahead of time and avoid salting while cooking.
VEGGIE BROTH: Homemade stock is worth the effort if you can, but quality boxed broths work—read ingredient labels and choose a clean option.
SALT: Salt isn’t included in the base recipe. If your broth and beans are low-sodium, add ½ tsp coarse sea salt with the spices and adjust to taste when finished.
TOMATOES: Fire-roasted canned tomatoes add extra depth. Choose BPA-free cans or glass jars when possible.
ARTICHOKE HEARTS: Frozen artichokes work well straight from the freezer. If using jarred or canned, choose those packed in water and chop if whole.
Nutrition
Nutrition estimates are approximate. For the most accurate results, calculate using the exact ingredients you use.