Dinner

Herzhafte Gemüsesuppe Recipe

ByZoe Lane June 25, 2026June 25, 2026

Introduction

This hearty vegetable soup is a comforting and nutritious dish, perfect for any season. Packed with fresh vegetables and aromatic herbs, it’s simple to prepare and full of flavor. Enjoy a warm bowl that satisfies and nourishes.

A white bowl filled with a thick vegetable soup that has three visible layers: a top layer of light orange broth with herbs and black pepper specks, a middle layer containing small pasta shells and diced celery in pale green and light orange tones, and a bottom layer showing chunks of carrots in bright orange, zucchini in green, and kidney beans in dark red mixed with leafy greens. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, chopped
3 carrots, sliced
2 celery stalks, diced
1 red bell pepper, diced
1 zucchini, diced
400 g canned chopped tomatoes
1 liter vegetable broth
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup fresh spinach or kale

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped garlic, sautéing until soft and translucent, about 3 to 5 minutes.
Step 2: Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for a few minutes until the vegetables begin to brown slightly and release their aromas.
Step 3: Stir in the chopped tomatoes, vegetable broth, and Italian seasoning. Bring the mixture to a boil, then reduce the heat to let it simmer gently.
Step 4: Allow the soup to simmer for 20 to 30 minutes, until the vegetables are tender but still have some bite. Stir occasionally to prevent sticking.
Step 5: Mix in the fresh spinach or kale. Let it wilt briefly, then season the soup with salt and pepper to taste. Serve hot and enjoy!

Tips & Variations

For added protein, stir in cooked beans or lentils during the last 10 minutes of cooking.
Swap vegetables based on seasonality—try adding peas, green beans, or corn for variety.
Use fresh herbs like basil or parsley instead of dried Italian seasoning for a brighter flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.