Go Back
- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 1 medium potato, peeled and cubed - 1 zucchini, diced - 1 can (14.5 oz) diced tomatoes, with juice - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup frozen green peas - 1 cup cooked quinoa or pasta (optional for added heartiness) - Fresh parsley, chopped for garnish You can swap ingredients based on what you have. If you lack onion, use shallots or leeks. For garlic, garlic powder works too. Don’t have carrots? Try parsnips or bell peppers. You can use any green vegetable instead of zucchini, like green beans. If fresh herbs are missing, dried herbs work well, but use less. If you don't have vegetable broth, chicken broth is fine. Frozen peas can be swapped for corn or beans. This soup is healthy and filling. Each serving has about: - Calories: 150 - Protein: 5g - Fat: 3g - Carbohydrates: 28g - Fiber: 6g - Sugars: 4g The soup is rich in vitamins from the veggies. It’s low in fat and high in fiber, making it a great choice for busy days. The quinoa or pasta adds extra protein, too. You can easily adjust the recipe to fit your dietary needs. {{ingredient_image_1}} To start, gather all your ingredients. You need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 1 medium potato, peeled and cubed - 1 zucchini, diced - 1 can (14.5 oz) diced tomatoes, with juice - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup frozen green peas - 1 cup cooked quinoa or pasta (optional for added heartiness) - Fresh parsley, chopped for garnish Next, chop your veggies. Dice the onion, carrots, celery, potato, and zucchini. Mince the garlic. This step makes cooking faster. Now, heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and garlic. Sauté for about 3 to 4 minutes. You want the onion to become soft and clear. Then, add the carrots and celery. Cook these for another 5 minutes. Stir them often. This helps them soften nicely. Next, toss in the cubed potato and diced zucchini. Mix everything well. Now pour in the diced tomatoes with their juice and the vegetable broth. This is where the magic happens! Sprinkle in the dried oregano, basil, and red pepper flakes, if you like spice. Season with salt and pepper to taste. Bring the soup to a gentle boil. After it boils, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. You want the veggies to be tender. After 20 minutes, stir in the frozen green peas. If you’re adding quinoa or pasta, do it now. Heat everything for another 5 minutes. If you change any ingredients, adjust the cooking time. For example, if you use sweet potatoes, they may need a few extra minutes. For delicate greens, like spinach, add them at the end. They cook quickly. Always check that your veggies are tender before serving. To make this soup quick, prep your veggies ahead of time. Chop the onion, garlic, carrots, and celery the night before. Store them in the fridge in a sealed bag. This way, you can simply toss them in the pot after a long day. Use frozen vegetables if you're really short on time. They cook fast and still taste great! Flavor comes from the base of your soup. Sauté the onion and garlic until soft. This adds a rich taste. Don’t skip the herbs! Dried oregano and basil bring warmth and depth. If you like spice, add red pepper flakes. Always taste and adjust the seasoning at the end. A little salt can brighten all the flavors. Serve the soup hot with crusty bread or a fresh salad. You can also top it with fresh parsley for color and taste. For added heartiness, mix in cooked quinoa or pasta. This makes the meal more filling. Pair it with a light white wine for a nice touch or a refreshing iced tea. Enjoy your simple, tasty meal! Pro Tips Prep Your Veggies Ahead: Chop your vegetables in advance and store them in the refrigerator. This will save you time on busy days and make it easier to whip up your soup quickly. Add Flavor with Herbs: Fresh herbs can elevate the flavor of your soup. If you have any on hand, like thyme or rosemary, add them during the last few minutes of cooking for a burst of freshness. Customize with Protein: For a heartier soup, consider adding cooked beans, lentils, or shredded chicken. This will not only add protein but also make the soup more filling. Make it Your Own: Feel free to switch up the vegetables based on what you have at home. This recipe is versatile, so use seasonal or leftover veggies to minimize waste. {{image_2}} You can make this soup heartier by adding protein. Try adding cooked chicken or turkey. You could also use sausage for a spicy kick. If you prefer plant-based options, add cooked lentils or chickpeas. These choices boost protein while keeping the soup tasty. This soup is great for everyone. If you want a vegetarian dish, stick with the veggie broth. For meat lovers, use chicken broth and add meat. Both options keep the soup flavorful and satisfying. You can easily switch based on your mood or diet. Feel free to swap in seasonal veggies. In spring, add fresh asparagus or peas. In summer, use ripe tomatoes and corn. Fall is perfect for squash or sweet potatoes. Winter calls for hearty greens like kale or spinach. These swaps keep your soup fresh and exciting all year long. To store your Easy One-Pot Busy Day Soup, let it cool first. Then, use an airtight container. This helps keep the soup fresh. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. For freezing, allow the soup to cool completely. Portion it into freezer-safe bags or containers. Make sure to leave space at the top for expansion. Label each bag with the date. You can freeze the soup for up to three months. When you’re ready to eat, just thaw it overnight in the fridge. To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir often to ensure it warms evenly. If the soup seems thick, add a splash of broth or water. You can also microwave it in a bowl. Cover it loosely to avoid spills. Heat it in 30-second intervals, stirring in between. Enjoy your soup with fresh parsley on top for added flavor! Yes, you can make this soup ahead of time. Store it in the fridge for up to three days. This soup tastes even better after the flavors blend overnight. If you want to freeze it, use an airtight container. It will keep well for about three months. Just remember to leave some space in the container for expansion. If you don’t have vegetable broth, you can use water. You can add extra spices for more flavor. Chicken broth is a good choice for non-vegetarians. You could also use mushroom broth for a rich taste. Keep in mind that this will change the soup's flavor slightly. Yes, you can make this soup in a slow cooker. Just add all the ingredients to the pot. Set it on low for 6 to 8 hours. This method allows flavors to develop nicely. If you are short on time, you can set it to high for 3 to 4 hours. Stir in the peas and any pasta or quinoa near the end of cooking. This blog post covered the key ingredients and steps for making a delicious soup. We explored ingredient lists, cooking tips, and how to customize your dish. We also shared useful storage advice and answered common questions. Remember, making adjustments lets you create a soup that fits your taste. Enjoy experimenting with flavors and ingredients to make this recipe your own! Cooking should be fun and satisfying, so dive in and savor every bowl.

Easy One-Pot Busy Day Soup

A quick and hearty soup perfect for busy days, made with fresh vegetables and optional quinoa or pasta.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and cubed
  • 1 medium zucchini, diced
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 1 cup frozen green peas
  • 1 cup cooked quinoa or pasta (optional for added heartiness)
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
  • Stir in the carrots and celery, cooking for an additional 5 minutes until they begin to soften.
  • Add the cubed potato and diced zucchini to the pot, stirring to combine.
  • Pour in the canned tomatoes (with their juice) and the vegetable broth.
  • Sprinkle in the dried oregano, basil, red pepper flakes, and season with salt and pepper to taste.
  • Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes or until the vegetables are tender.
  • Stir in the frozen green peas and, if desired, the cooked quinoa or pasta. Heat through for another 5 minutes.
  • Adjust the seasoning if needed, and remove the pot from heat.
  • Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

Feel free to customize with your favorite vegetables.
Keyword easy, one pot, soup, vegetarian