Embark on a flavorful journey with Loaded Vegetable Soup, a hearty and wholesome creation that celebrates the vibrant goodness of a variety of vegetables in a single, comforting bowl. This soup is a symphony of colors, textures, and flavors, offering a delicious and nourishing experience that satisfies the senses.

At the heart of Loaded Vegetable Soup are an array of fresh and vibrant vegetables, each contributing its unique essence to the pot. Carrots, celery, tomatoes, bell peppers, and an assortment of nutrient-packed greens come together to create a diverse and visually appealing medley. This soup often incorporates legumes or grains, adding an extra layer of heartiness and nutritional value.

What makes Loaded Vegetable Soup a standout is its versatility and adaptability. The ingredients can be tailored to personal preferences or what’s in season, making it an ideal canvas for creativity in the kitchen. Herbs and spices enhance the flavors, creating a savory and aromatic broth that ties the medley of vegetables together.

Perfect for those seeking a nutrient-dense and comforting option, Loaded Vegetable Soup is a wholesome choice for any occasion. Whether enjoyed as a light and satisfying lunch or as a warming dinner option, this soup invites you to savor the goodness of nature’s bounty in each spoonful. It’s a delightful reminder that a bowl of vegetables can be as satisfying as it is nutritious.

Loaded Vegetable Soup


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 1 bell pepper (any color), diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth (low-sodium)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup green beans, chopped
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup peas (fresh or frozen)
  • 1 cup spinach, chopped
  • 1 cup cooked quinoa or rice (optional)
  • Fresh herbs (parsley, chives) for garnish (optional)


  1. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until fragrant.
  2. Add sliced carrots, chopped celery, diced bell pepper, diced zucchini, and diced yellow squash. Sauté for a few minutes until slightly softened.
  3. Pour in the diced tomatoes and their juice, and stir to combine.
  4. Add vegetable broth, dried thyme, dried oregano, salt, and pepper. Bring the mixture to a simmer and cook for about 15-20 minutes until the vegetables are tender.
  5. Add chopped green beans, corn kernels, peas, and chopped spinach. Cook for an additional 5-7 minutes.
  6. If using, add cooked quinoa or rice and stir well.
  7. Adjust seasoning to taste and serve hot, garnished with fresh herbs if desired.

Nutritional Information (approximate, per serving):

Please note that these values are general estimates and can vary based on specific ingredients and serving sizes. For accurate nutritional information, it’s best to calculate based on the specific products you use.

  • Calories: Approximately 150-200 calories per serving (1 cup)
  • Protein: Around 5-8 grams per serving
  • Carbohydrates: Approximately 25-30 grams per serving
  • Fat: Around 3-5 grams per serving

This loaded vegetable soup is a nutritious and filling meal. You can customize the recipe by adding your favorite vegetables and adjusting the seasonings to suit your taste. Enjoy your delicious and healthy soup!