Use 6 cups of vegetable broth for a thicker, less brothy soup. Use up to 8 cups for a soup with more broth.

For a stronger pepper flavor, add more than 1/2 teaspoon black pepper or add extra when serving.

Cook the onion, carrots, and celery first. Then add the remaining firm fresh vegetables. Add frozen vegetables near the end because they cook faster.

You can use fresh or frozen vegetables depending on what you have available.

Good additions include zucchini, radishes, sweet potatoes, kale, spinach, or frozen green beans.

For extra protein, stir in precooked shredded chicken or beef near the end with the frozen vegetables.

For a plant-based protein option, add lentils or chickpeas earlier so they can cook in the broth.

Use a good-quality vegetable broth because it adds much of the soup’s flavor.

Cool leftovers before placing them in an airtight container. Refrigerate for 4 to 5 days.

Cool the soup completely before freezing. Store it in a freezer-safe container or individual portions for up to 3 months.

Reheat one serving in the microwave for about 1 to 2 minutes until hot. Reheat larger portions in a pot on the stovetop.