Greek Vegetable Soup with Lemon, Olive Oil, and Herbs

Greek vegetable soup, often called soupa laxanikon, is a flexible, olive-oil-rich soup of vegetables simmered with tomato, herbs, and broth. This version combines potatoes, carrots, green beans, zucchini, and white beans, then finishes with lemon for a bright, satisfying bowl that works for lunch or a simple dinner.

Ingredients

1/4 cup (60 ml) extra-virgin olive oil
1 medium yellow onion, diced, about 1 1/2 cups (225 g)
2 medium carrots, cut into 1/2-inch (1.25 cm) pieces, about 1 cup (150 g)
2 celery ribs, diced, about 1 cup (120 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 tablespoon (16 g) tomato paste
1 can diced tomatoes, 14.5 ounces (411 g), with their juice
2 medium Yukon Gold or other waxy potatoes, cut into 3/4-inch (2 cm) cubes, about 2 cups (300 g)
6 cups (1.42 L) vegetable broth, preferably low-sodium
1 teaspoon (1 g) dried oregano
1 dried bay leaf (about 0.2 g)
1 teaspoon (5 g) fine salt, plus more to taste
1/2 teaspoon (1 g) freshly ground black pepper
1 1/2 cups (190 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
1 medium zucchini, diced, about 1 1/2 cups (200 g)
1 can cannellini or butter beans, 15 ounces (425 g), drained and rinsed; about 1 1/2 cups (255 g) drained
3 tablespoons (45 ml) fresh lemon juice, from about 1 lemon
1/4 cup (15 g) chopped fresh flat-leaf parsley

Instructions

Prepare the vegetables. Dice the onion, carrots, and celery; mince the garlic; and cut the potatoes, green beans, and zucchini into the sizes listed. Drain and rinse the beans. Keeping the potato pieces fairly even helps them cook at the same rate.
Soften the base. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery with the salt and pepper. Cook for about 6 minutes, stirring now and then, until the onion has softened and the carrots look slightly glossy. They do not need to brown.
Add garlic and tomato. Stir in the garlic and tomato paste and cook for 1 minute, just until fragrant. Add the canned tomatoes and stir, scraping up any flavorful bits from the bottom of the pot. Let the tomato mixture bubble gently for another minute.
Start the broth and potatoes. Add the potatoes, vegetable broth, oregano, and bay leaf. Raise the heat and bring the pot to a gentle boil, which should take about 5 minutes. Lower the heat to maintain a steady simmer and cook for 15 minutes, partially covered. Stir once or twice so potatoes do not settle and stick.
Add the quick-cooking vegetables and beans. Stir in the green beans, zucchini, and drained beans. Simmer gently for about 12 minutes, uncovered or with the lid slightly ajar. The potatoes should be tender when pierced with a knife, the green beans should be cooked but not collapsing, and the zucchini should retain its shape. If the potatoes need another minute or two, continue simmering and check again.
Finish and taste. Remove the bay leaf. Stir in the lemon juice and parsley, then taste the broth. Add more salt, pepper, or lemon a little at a time; the lemon should make the vegetable flavors clearer without making the soup sharply sour. Serve hot with a drizzle of olive oil if you like.

Tips

Cut vegetables for even cooking. Keep the potato cubes similar in size and avoid cutting the carrots much larger than the potatoes. Add vegetables in the order given: potatoes need a longer simmer, while zucchini can turn soft if it cooks from the beginning.
Choose broth with care. Low-sodium vegetable broth gives you control over the final seasoning. If your broth is already salty, start with less added salt, then taste after the beans and lemon are in.
Make it without canned tomatoes. Use 1 1/2 cups (355 ml) finely chopped ripe fresh tomatoes in place of the can when they are in season. The broth may taste lighter and less concentrated; a teaspoon of tomato paste can help restore depth.
Keep the texture in mind. A vigorous boil can break up potatoes and make the broth cloudy. Once it comes to a boil, reduce the heat so the soup bubbles gently. If the soup thickens after standing, loosen it with a splash of broth or water.

Serving Suggestions

Serve this soup as a main course in warm bowls, with crusty bread for dipping and a small dish of olives or sliced cucumber and tomato alongside. A little crumbled feta on top is a good salty, creamy contrast, though the soup is also satisfying without cheese. Add feta at the table rather than stirring it into the pot so each person can choose how much to use.

For a fuller meal, pair a bowl with a Greek-style salad, toasted pita, or a simple plate of hummus and raw vegetables. The soup already has beans and potatoes, so you do not need a heavy side. A final squeeze of lemon and a few parsley leaves make the bowl taste fresh, especially if it has been refrigerated and reheated.

Variations

Greek vegetable soups vary by season, household, and region; there is no single required set of vegetables. Use the recipe as a framework and keep the basic combination of olive oil, aromatic vegetables, tomato, broth, and herbs. In spring, replace some green beans with peas or chopped leafy greens. Add spinach during the last 2 minutes so it wilts without losing its color.

For a more substantial pot, use chickpeas instead of cannellini beans, or add another cup of cooked beans. If you cannot find fresh parsley, use 1 tablespoon (about 1 g) dried parsley, though the finish will be less lively; add it with the oregano. Fresh dill is another pleasant herb option: use 2 tablespoons (6 g), chopped, in place of the parsley, or use half of each.

To make the soup vegan, use vegetable broth and skip the optional feta garnish. For a slightly richer, tangier finish, stir a spoonful of plain Greek yogurt into individual bowls, not the whole pot. You can also omit the beans for a lighter vegetable soup, but it will be less filling. If doing so, consider adding an extra potato or serving it with beans or another protein-rich side.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, preferably in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The potatoes and zucchini soften somewhat as they sit, but the flavors meld; add a little fresh lemon or parsley after reheating to brighten the bowl again.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming hot throughout. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add a splash of broth or water if the soup has thickened. In a microwave, use a covered microwave-safe bowl, stir midway through heating, and check the temperature in more than one spot.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality, leaving a little headspace for expansion. Thaw it in the refrigerator overnight or warm it gently from frozen in a covered pot with a splash of water. The zucchini and potatoes may be softer after freezing, but the soup remains useful for a quick meal. Do not store this soup at room temperature or attempt to preserve it by canning.

Frequently Asked Questions

Can I make Greek vegetable soup ahead?

Yes. Make it up to 3 days ahead, refrigerate it promptly, and reheat it gently when needed. The flavors settle together overnight, although the vegetables will become a little softer. For the freshest finish, hold back the parsley and add it with a small squeeze of lemon just before serving.

Can I use frozen vegetables?

Yes. Frozen green beans work well and can go straight into the pot; they may need a minute or two less than fresh beans, so check their texture. Frozen zucchini tends to release more water and become softer, so fresh is preferable for this particular soup. If using a mixed frozen vegetable blend, add it near the end and simmer only until hot and tender.

What can I use instead of vegetable broth?

Water works, particularly if you season the soup carefully and let the onion, celery, garlic, and tomato build flavor in the pot. You can also use unsalted chicken broth if you do not need the soup to be vegetarian. Since broths vary in saltiness, taste before adding extra salt and adjust the lemon at the end.

How can I keep the potatoes from falling apart?

Use waxy or all-purpose potatoes, cut them into even cubes, and maintain a gentle simmer rather than a rolling boil. Add them at the beginning of the broth simmer, as directed, but avoid cooking them far beyond the point where a knife slides in easily. Stir gently, especially after they become tender.

Can I make this soup without beans?

Yes. Leave them out for a lighter, bean-free vegetable soup; the broth will be thinner and the bowls less filling. You can add another small potato or extra green beans, or serve bread, hummus, or a bean salad alongside. If you use a different cooked bean, add it at the same stage as the cannellini beans so it warms through without becoming mushy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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