There’s something magical about a steaming bowl of homemade soup—it’s warmth, nourishment, and comfort all in one. Victory Soup is no exception. Inspired by the resilient spirit of WWII Victory Gardens, this hearty, nutrient-packed dish combines pantry staples and seasonal veggies to fuel your body and lift your spirit. Perfect for busy weeknights, cozy weekends, or celebrating life’s big (or small) wins, this recipe is a reminder that good food is power. Let’s make it!
Why Victory Soup? A Nod to History & Modern Resilience
During WWII, Victory Gardens symbolized self-reliance and hope, empowering communities to grow their own food in times of scarcity. Today, this soup channels that same spirit! It’s:
- Budget-friendly: Uses affordable, accessible ingredients.
- Flexible: Swap veggies based on seasons or what’s in your fridge.
- Nutrient-dense: Packed with fiber, vitamins, and plant-based protein.
- Planet-conscious: Reduces food waste with kitchen scraps or garden harvests.
Whether you’re meal-prepping, recovering from a tough day, or craving a hug in a bowl, Victory Soup is here to celebrate your resilience.
Victory Soup Ingredients
Base Vegetables
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 potato, diced (Russet, Yukon, or sweet potato)
- 1 zucchini, chopped
Broth & Protein
- 4 cups vegetable broth (or chicken broth for non-vegan)
- 1 can (14 oz) diced tomatoes
- 1 cup cooked beans (chickpeas, lentils, or white beans)
Grains & Greens
- ½ cup quinoa (or barley for a chewier texture)
- 1 cup chopped cabbage (kale, spinach, or Swiss chard work too!)
Seasonings
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika (optional, for depth)
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Fresh parsley or basil
- Grated Parmesan (optional)
Step-by-Step Instructions To Make Victory Soup
- Sauté the Base
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant. - Add Hearty Veggies
Toss in carrots, celery, potato, and zucchini. Cook for 5 minutes to soften slightly. Pro tip: Short on time? Use pre-chopped veggies! - Build the Broth
Pour in diced tomatoes, broth, and beans. Stir in quinoa (or barley), thyme, oregano, smoked paprika, salt, and pepper. Drop in the bay leaf. - Simmer to Perfection
Bring to a gentle boil, then reduce heat. Let simmer for 25-30 minutes until potatoes are fork-tender and quinoa is cooked. Your kitchen will smell amazing! - Finish with Greens
Stir in cabbage (or kale/spinach) and cook for 5 more minutes until wilted. Remove the bay leaf. - Serve & Celebrate
Ladle into bowls, garnish with fresh herbs and Parmesan. Pair with crusty bread or a side salad.
Tips, Variations & FAQs
Make It Your Own
- Protein boost: Add shredded rotisserie chicken, ground turkey, or tofu.
- Creamy twist: Stir in ¼ cup coconut milk or heavy cream.
- Spicy kick: Top with red pepper flakes or a dash of hot sauce.
Meal Prep Magic
- Freeze it: Store in airtight containers for up to 3 months.
- Gluten-free: Use quinoa instead of barley.
- Vegan: Skip Parmesan or use nutritional yeast.
FAQs
- Can I use frozen veggies? Yes! Add them straight to the pot (no thawing needed).
- How long does it keep? 4-5 days in the fridge.
- Want to make your own Victory Garden? Learn how to start a Victory Garden here!
Why Victory Soup Wins
Victory Soup isn’t just a meal—it’s a mindset. Each spoonful delivers:
- Vitamins A & C from carrots and greens for immunity.
- Plant-powered protein from beans and quinoa to keep you full.
- Gut-friendly fiber for digestion.
It’s a bowl that nourishes and inspires, just like the gardens that started it all.
Your Victory Awaits!
Whip up this soup, share it with loved ones, and take a moment to savor your own strength—whether you’re conquering a tough day or simply craving comfort.
Share your creations with on Facebook—we’d love to see your kitchen wins! And for more cozy, resilient recipes, [subscribe to our newsletter] for weekly ideas.
What’s your favorite soup for celebrating life’s victories? Tell us in the comments!
Victory Soup
Equipment
- Large Pot or Dutch Oven
- wooden spoon or spatula
- sharp knife
- cutting board
- measuring cups and spoons
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 potato diced
- 1 zucchini chopped
- 1 cup chopped cabbage or kale/spinach
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth or chicken broth
- 1 cup cooked beans chickpeas, lentils, or white beans
- 1/2 cup quinoa or barley
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika optional
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley or basil for garnish
- Grated Parmesan optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Toss in the carrots, celery, potato, and zucchini. Stir and cook for about 5 minutes to let the flavors develop.
- Pour in the diced tomatoes, vegetable broth, and beans. Stir in the quinoa (or barley), thyme, oregano, smoked paprika, salt, and pepper. Drop in the bay leaf.
- Bring the soup to a gentle boil, then reduce heat and let it simmer for about 25-30 minutes, stirring occasionally.
- Add the chopped cabbage (or greens) and cook for another 5 minutes until tender.
- Remove the bay leaf. Ladle into bowls, garnish with fresh parsley or basil, and sprinkle with Parmesan if desired.