Simple, nourishing, comforting, and ready in under an hour!
Watch the Video:
It doesn’t have to be cold where you live for you to enjoy this hearty vegetable soup. It’s easy to make, super delicious, and a great way to incorporate more veggies into your diet. The best thing is that you can make it your own each time.
I use a lot of frozen veggies to keep this soup as simple as possible, but every time I make it, I throw in the few random veggies I haven’t used from the week before. The more veggies the merrier! Plus, my random veggies don’t go to waste.
Why you want this soup in the freezer?
Hearty, rich and
comforting warm broth
Slight spicy heat
Herby finish with
Creamy chunks of feta,
All in one pot in under an hour!
What’s in this vegetable soup?
Cabbage -I had a bag of coleslaw salad that needed to be used when I made the video. It tastes so good in the soup, but you don’t have to use it. Try stirring in a bag of fresh spinach at the soup’s end.
Frozen veggies -you can choose whatever you have in the freezer. I usually have cauliflower, broccoli, carrots, peas, and even frozen vegetables combos.
String beans -frozen or fresh green beans trimmed and cut in half.
Potatoes -I keep Yukon golds on hand, but peel and cube your favorite. You can even leave the skins on if you prefer.
Onion -all vegetable soups must contain an onion. I think it’s a rule. Finely chop the onion you have on hand because red, yellow, or white will be good.
Olive oil -I use the one from our shop straight from Greece to help sautee the fresh veggies. It adds a rich flavor to the soup.
Garlic cloves -grated or minced. I like to buy cloves in bulk at Costco and use a blender to mince it all up to store in my freezer. Then, I can break off chunks as I need it.
Broth -to keep the soup vegan, use vegetable broth or water. If you aren’t concerned with that, you can use chicken or bone broth for additional nutrition.
Pureed tomatoes -this adds a richness to the broth that nothing else can. I even added a roasted red pepper to my tomatoes before pureeing them for added smokiness.
Salt -enhances all the flavors and brings them together for the best soup.
Freshly cracked black pepper -it’s not just about a bit of spice; fresh cracked pepper adds delicious flavor.
Crushed red pepper flakes -you can add as much or a little of this as you prefer. My family likes a good kick of heat, but yours may enjoy more.
Paprika -I love how just a bit of this adds so much beautiful flavor to the soup.
Dried crushed oregano -adds a bit of herbiness, but you can add your favorite herb. Basil, thyme, or rosemary would all be good.
Balsamic vinegar or dressing –my favorite balsamic is the dressing in our shop. The hit of acidity really wakes up the soup and adds a big punch of flavor. You could use a little lemon juice if you don’t have balsamic vinegar or dressing.
Fresh parsley -finely chopped
What else can I add to my soup?
This recipe is really just a base to help you get started making your own hearty vegetable soup. Beans would be a great creamy protein addition. Cannellini beans are lovely because they’re smooth and will even thicken up the soup a little more. Pasta would add a noodle feel to the soup. Try small elbow pasta or orzo would be good, too. You could even use your favorite rice or cauliflower rice to bulk it up. You can do so many things with this soup, and it never has to be exactly the same.
How to make Hearty Vegetable Soup
In one pot: Sauté the onion, olive oil, and potatoes for 8 minutes. Add the garlic and warm through until fragrant. Then, add all remaining ingredients except the parsley, balsamic, and oregano. Bring the soup to a boil and reduce the heat to medium. Simmer for 25-30 minutes or until the veggies are tender. Taste and adjust the seasoning if needed. Then, stir in the balsamic, parsley, and oregano.
Can I freeze this soup?
Yes!! Once the soup has cooled to room temperature, transfer it to freezer-safe containers or baggies. It will keep fresh in the freezer for 2-3 months. When you need a comforting, warm hug, thaw the soup and reheat it in a pot or the microwave.
What is the best way to serve hearty Greek soup?
This soup will get you through colder days by warming you up with something comforting and delicious. I like to serve the soup in a big soup bowl topped with crumbled feta and olives on the side. You’ll also want to have a crusty bread to soak up the delicious broth. So, try my easy homemade baguette, cheesy feta stuffed flatbreads, or my loaded olive and halloumi bread. You’re going to love it! Kali Orexi!
More Soup Recipes:
- Butternut Squash & Tortellini Soup
- Roasted Tomato & Red Pepper Soup
- Moroccan Harira Soup
- Fasolada in the Instant Pot
- Greek Lemony Chicken Soup
- 1 head of cabbage, shred or a bag of coleslaw salad
- 4 cups of frozen veggies (cauliflower, broccoli, carrots)
- a handful of string beans, trimmed and cut in half
- 3-4 potatoes, peeled and cubed
- 1 onion, finely chopped
- 1/4 cup olive oil
- 4-5 garlic cloves, grated
- 8 cups broth or water
- 28 oz pureed tomatoes
- salt, to taste
- freshly cracked black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes, or more
- 1/2 teaspoon paprika
- 1 teaspoon dried crushed oregano
- optional: 15 oz can beans, rinsed and drained
- 2-4 tablespoons balsamic vinegar or dressing
- 1/4 cup finely chopped fresh parsley
- Serve with: bread, feta, olives
- Sauté the onion, olive oil, and potatoes for 8 minutes.
- Add the garlic and warm through until fragrant.
- Add all of the remaining ingredients except for the parsley, balsamic, and oregano.
- Bring the soup to a boil and reduce the heat to medium.
- Simmer for 25-30 minutes or until the veggies are tender.
- Taste and adjust the seasoning if needed.
- Add the balsamic, parsley, and oregano and mix together.
- Serve with toasted bread, olives, and feta.
- Kali Orexi!
Freezer Instructions: Once the soup has cooled to room temperature, transfer to freezer-safe containers. It will keep fresh in the freezer for 2-3 months. Thaw and reheat before serving.
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