clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chunky Vegetable soup in a green bowl.

Thick and Chunky Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Bailey Sissom
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Meal
  • Method: Stove Top
  • Cuisine: Soup


This Chunky Vegetable Soup is the perfect 1-pot meal. Fresh veggies, an assortment of spices, garlic, and broth come together to create a soup that is nutrient dense and satisfying.



For The Soup Spice Blend*

  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon ground pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon white pepper

For the Chunky Vegetable Soup:

  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 sweet onion, diced
  • 3 medium carrots, diced
  • 1 bell pepper, diced
  • 2 cups of sweet potato, peeled and chopped into 1/2" cubes
  • 2 zucchinis, chopped into half moons
  • (1) 28 oz can of fire roasted diced tomatoes
  • 1 tablespoon soup spice blend
  • 1 bay leaf
  • 4 cups  baby spinach
  • 1 can of black beans, rinsed and drained
  • 4 cups of chicken broth
  • salt and pepper to taste


  1. In a large pot, heat the oil over medium heat. Add the garlic and onions and sauté until the onions are translucent, about 5 minutes.
  2. Add carrots, bell pepper, sweet potato, zucchini, diced tomato, chicken broth, and soup spice blend. Bring to a boil and then immediately reduce to a simmer. Season liberally with salt and pepper. Add bay leaf.
  3. Allow soup to simmer for 20 minutes, or until the vegetables are tender.
  4. Stir in spinach and beans. When the spinach is wilted, season with salt and pepper and remove bay leaf.  Serve immediately.


* This recipe makes enough soup spice blend to make chunky vegetable soup 6 times. DO NOT pour the whole spice blend into the soup. Use 1 tablespoon as the recipe calls for. Leftovers can be stored for up to 6 months.