Herbed Vegetable Soup

Vegetable soup

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  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
201 Calories
6g Fat
35g Carbs
7g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 201
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 864mg 38%
Total Carbohydrate 35g 13%
Dietary Fiber 7g 26%
Protein 7g
Calcium 187mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Even though it's not stock-based, this warming vegetable soup has plenty of flavor thanks to the liberal use of herbs and spices. Plus, because success doesn't rely on exact measurements, this recipe is a great candidate for experimentation. Try adding beans or changing the vegetables to suit your taste.


  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions (peeled and chopped, about 2 cups)
  • 3 celery ribs (rinsed and chopped, about 1 cup)
  • 3 carrots (peeled and sliced, about 1 cup)
  • 3 1/4-inch slice of ginger (peeled)
  • 3 large garlic cloves (peeled)
  • 6 cups water
  • 1 (28-ounce) can diced tomatoes (including juice)
  • 1 large or 2 medium zucchini, sliced (about 2 cups)
  • 1 (10-ounce) package frozen chopped spinach
  • 1 large Yukon gold potato (peeled and chopped, about 1 cup)
  • 1/4 cup pearl barley
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Freshly ground black pepper to taste

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil in a large stockpot or dutch oven over medium heat. Add the onions, celery, carrots, ginger, and garlic. Sauté until the onions begin to soften and turn translucent, about 5 minutes.

  3. Add the water, tomatoes, zucchini, spinach, potato, and barley. Raise the heat to high, and bring to a boil.

  4. Once the soup comes to a boil, lower the heat and add the salt, basil, thyme, bay leaf, and black pepper. Simmer the soup, partially covered, for 30 to 40 minutes, until vegetables and barley reach desired tenderness. Remove the ginger, garlic cloves, and bay leaf. Adjust the salt and pepper to taste.

  5. Ladle the soup into bowls, and garnish with fresh herbs if desired.