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Vegetable soup in white bowl.

Vegetable Soup

A vegetable soup so hearty it gave us enough energy to carve our pumpkins...with a drill.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Dishes
Cuisine American
Servings 4 Servings



  • 2 tablespoons olive oil
  • 2 leeks diced (white parts only)
  • 5 cloves garlic minced
  • 4 celery stalks diced
  • 2 carrots peeled and diced
  • 2 russet potatoes diced
  • 1 zucchini diced
  • 5 - 10 crimini mushrooms quartered
  • 5 cups vegetable broth
  • 2 rosemary stems chopped
  • 3 sage leaves chopped
  • 1 15 ounce can garbanzo beans, drained
  • 2 cups baby spinach
  • kosher salt and fresh cracked pepper


  • Heat olive oil in a large pot over medium heat. Add in leeks and garlic. Cook 5 minutes or until softened. Stir in celery, carrots, potatoes, zucchini and mushrooms. Cook 5 more minutes.
  • Pour in vegetable broth. Add rosemary and sage. Reduce heat to low and simmer for 20 - 25 minutes or until veggies are softened. Stir in garbanzo beans. Cook 5 more minutes until beans are warmed through. Stir in spinach. Season to taste with salt and pepper. Serve hot.


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Keywords: comfort food, Food, Recipe, soup, vegetable soup, vegetables, Vegetarian