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ten vegetable soup in a bowl with grated cheese and black pepper

Ten Vegetable Soup

  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x


Ten vegetable soup is a versatile recipe and perfect to make at the end of the week with all of your random leftover veggies.


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 stalks celery, sliced
  • 3 carrots, sliced
  • 6 cloves of garlic, minced
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 medium potato, diced
  • 1-15 oz can of beans, drained & rinsed
  • 1-15 oz can of fire roasted tomatoes
  • 2 large handfuls of kale
  • 6 cups vegetable broth
  • ½ tsp salt
  • 1 tsp thyme 
  • Freshly ground black pepper
  • Parmesan cheese (optional)



  1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots and ¼ tsp of the salt. Saute for 8-10 minutes until onions are translucent and vegetables begin to soften. 
  2. Add the garlic, zucchini, red bell pepper, potato, fire-roasted tomatoes, thyme and remaining ¼ salt. Saute for 30 seconds or until garlic becomes fragrant.
  3. Add the vegetable broth and beans. Bring the soup to a gentle boil, then partially cover with a lid and drop the head down to low and allow the soup to simmer for 15-20 minutes, or until vegetables can be pierced with a fork. 
  4. Remove the lid and stir in the kale until it starts to wilt.
  5. Serve in soup bowls and top with freshly ground black pepper and parmesan cheese if desired.



  • To keep this recipe vegan, try topping off the soup with sunflower seed parmesan.
  • I like to make this at the end of the week with all of my lonely random vegetables in the fridge.
  • Add as many, or take out as many vegetables as you would like.

Keywords: ten vegetable soup