Vegetable Soup

10.22.2014

Vegetable Soup | Cooking Classy

It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Finally I’ve gotten around to trying it homemade and I will never want another can again, it’s 100 times better homemade.

Also, I have some exciting news! I’ve been wanting to launch my own online kitchen shop for years and with the help of my dedicated husband and a few friends I finally have!!! I would love you guys to check it out (HERE)! A few of my favorites are the vanilla beans (duh!) and the herb savor (I’d gotten so tired of throwing out herbs so quickly and have finally found a solution). We searched for the highest quality vanilla beans and want to sell them at the best price. They are Grade A Gold Vanilla Beans (also certified organic and gluten-free) and trust me you’ll have a very hard time finding anything better! They are so plump and you will definitely be getting your moneys worth! There aren’t a lot of products yet, as it hopefully grows then I will continue to add more products all the time. I’d love your support so please check it out and see if there’s anything you’d like! No pressure though :). I value your readership so much and never want to push anything on you, I only want to share the products I like with you.

This soup is completely delicious and it’s easy to make. It just takes some chopping and a fair amount of simmering until you’ve got a soup worth remembering. This is one you’ll definitely want to add to your dinner rotation. It is probably one of the healthiest things I’ve made for dinner in a while. I had two bowls then came back before bed for a third because I liked it so much. I love that it uses half fresh veggies and half frozen so you still get all that freshness but have the ease of pre-cut frozen veggies too. During the summer when you have all the fresh veggies on hand definitely feel free to use all fresh instead.

Enjoy!

Vegetable Soup | Cooking Classy
Vegetable Soup | Cooking Classy

Vegetable Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: About 7 servings

Vegetable Soup

Ingredients

  • 2 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 4)
  • 1 1/4 cups chopped celery (about 3)
  • 4 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (undrained)
  • 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas

Directions

  • Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/10/vegetable-soup/

Vegetable Soup | Cooking ClassyVegetable Soup | Cooking Classy

 

 

148 comments

  • Nic: Yummy! Looks Amazing!
    Greetings from Switzerland! October 22, 2014 at 12:04pm Reply

  • Liz @ Floating Kitchen: Oh this looks so good to me right now. It’s raining like crazy where I am and windy too. So a big bowl of soup sounds amazing! October 22, 2014 at 12:30pm Reply

  • Averie @ Averie Cooks: You are the soup QUEEN!! I love all your varieties! :) October 22, 2014 at 12:49pm Reply

    • Jaclyn: Thanks Averie!! I am just slightly obsessed :)! October 22, 2014 at 2:16pm Reply

  • Christina @ but i’m hungry: This looks wonderful, so many better than any icky old canned stuff! ;) I have a few containers of frozen homemade chicken stock in my freezer that want to be this soup when they grow up, I think! October 22, 2014 at 1:24pm Reply

  • Leslie: I love veggie coup. It’s my favorite. I was thinking of making a huge pot and freezing it for when it gets really cold. I love soup on cold days. October 22, 2014 at 2:03pm Reply

  • Laura (Tutti Dolci): Love all the vibrant veggies and herbs in your soup, this looks so good! October 22, 2014 at 2:48pm Reply

  • anna: Awww yum… veggie soup mmmmm… and your ingredients are simply what we have in our normal shopping list and pantry cupboard, great job :) thank you for sharing. October 22, 2014 at 3:43pm Reply

    • Jaclyn: I hope you love it Anna! October 22, 2014 at 4:46pm Reply

  • Hailey @ Tasteful Cuisine: Nothing beats a good, homemade vegetable soup! I love all the vibrant colors. :) October 22, 2014 at 9:18pm Reply

  • Medeja: So colorful and flavorful soup! October 23, 2014 at 3:56am Reply

  • Anna B.: Looks delicious! I can’t wait to make it :) October 23, 2014 at 9:38am Reply

  • Kelley @ Chef Savvy: Yum! Soup sounds amazing right now. I am a little under the weather and veggie soup is what I need. Can’t wait to try! October 23, 2014 at 6:16pm Reply

  • Teresa: I love soups, especially homemade. You outdid yourself on this recipe. It looks spectacular! October 23, 2014 at 8:47pm Reply

  • Holly: Would this freeze well? October 23, 2014 at 9:06pm Reply

    • Jaclyn: I think it should freeze just fine. November 13, 2014 at 4:47pm Reply

  • Sara @ Don’t Feed After Midnight: My mum always used to make something very similar. Speaking of which, have you ever tried chopping all the veg and freezing them? In Italy you can buy these big packs of minestrone veg but I’ve never been able to find them here in the UK. Not as good as fresh but they’d be great for a quick meal. I’m going to have to experiment! October 24, 2014 at 2:28am Reply

  • Holly: Do you know if this soup will freeze well? It looks delicious! I love a good homemade vegetable soup October 24, 2014 at 9:59pm Reply

    • Jaclyn: I think this one should I haven’t tried yet but I imagine it would. November 26, 2014 at 10:04am Reply

  • Jacqui: This sounds so yummy!! October 26, 2014 at 2:14pm Reply

  • Chris: I had a parsnip hanging around so I added that too, along with a can of chick peas to add some protein! delicious October 31, 2014 at 4:10pm Reply

  • Zoe: I found this recipe yesterday and made this soup today. I added some ground turkey. It was a hit with the whole family. November 2, 2014 at 7:54pm Reply

  • Karen: Great soup. Lots of flavor and filling. I used kidney beans instead of potatoes. And I threw in kale at the end. November 3, 2014 at 8:08pm Reply

  • Diandra: Even better is to use low sodium vegetable broth which is 100 times more healthy and has more flavor. I also add Kale to mine which makes it delicious and adds B vitamins. For diabetics you leave out the corn and potatoes, starch filled carrots and add more fresh veggies. Spinach is a good choice for flavor and vitamins. Avocado is very good added at the end on top . November 7, 2014 at 11:42pm Reply

  • Taryn: Just made this and it was SO SO good!
    Thanks for the recipe! November 11, 2014 at 4:58pm Reply

  • Tanya: Okay, in general I enjoyed the recipe but it was a little flat and I added the herbs as suggested and I added 2 tsp of salt and pepper too! All other ingredients as written. I am an experienced cook so I was quite surprised and disappointed because I love soup. What happened that I did wrong? November 13, 2014 at 7:33pm Reply

    • Jaclyn: You could definitely add in more herbs, and more than just the varieties listed if you want more flavor. I prefer it as is because I like to taste the flavor of the veggies and not overwhelm it with too much. But just personal preference. December 12, 2014 at 5:02pm Reply

    • Cheryl B: Making this soup now added brisket beef chunks and I taste as it cooks. I will cook for over an,hour so,the veggies can bring the flavors out. Add seasoning as needed during cooking process. Smells delish August 19, 2015 at 9:48am Reply

  • Vickie: I make soup very similar to this but I always add pearl barley to it. It makes it delicious, filling, and very inexpensive. I also add some browned hamburger stew meat or some cut up boneless beef rib meat. This is a great way to use a small amount of protein to serve several people. It can be very versatile. Add what veggies you have, even canned is better than not having your vegetables! November 20, 2014 at 11:14am Reply

  • Sue S.: I made this soup after seeing the pictures. it looked so good and healthy! and it was, i have some in my freezer too, it was just terrific. November 20, 2014 at 2:52pm Reply

  • Andrea: Wow, this soup is amazing. So healthy and full of yummy veggies. The broth is so tasty. Mmmmm
    Thank you November 23, 2014 at 10:50am Reply

  • Jessica: Made this today, super yummy! November 23, 2014 at 1:45pm Reply

  • Annette: I am enjoying this soup right now!
    It really is fantastic! November 24, 2014 at 4:36pm Reply

  • Sue P.: This looks just like what my mother always made when we were children. I’m looking forward to making it and serving it with homemade cornbread baked in a big ole iron skillet! Yummy! November 24, 2014 at 6:50pm Reply

  • Ann: Looks yummy! Can this be cooked in the crock pot? November 30, 2014 at 6:45pm Reply

    • Jaclyn: I think it should work great in the crockpot! December 1, 2014 at 8:37am Reply

    • Michele hall: How msny calories per 1 cup serving of classy vegetable soup.? May 5, 2015 at 1:59pm Reply

      • Jaclyn: Sorry I don’t have nutritional info for my recipes. May 5, 2015 at 10:24pm Reply

  • Erika: I made it!! It was delicious! I have always wanted to make a vegetable soup. I came across your recipe on pinterest (I am new to it) and it looked simple so I did it. Thanks! December 11, 2014 at 2:14pm Reply

  • Stephanie: Would vegetable broth work just as well or should I just go ahead and use chicken broth? Going to try this in my crock pot for supper after candlelight service on Christmas Eve. December 23, 2014 at 4:37pm Reply

    • Jaclyn: Either vegetable or chicken broth will work for this recipe. I hope you love it! December 24, 2014 at 4:57pm Reply

  • LAURA: I have this cooking right now, I added barley and lentil trio! Will put kale twords the end, better flavor next day when barley and lentils expand. Great with a squeeze of Sriracha chili sauce….? December 23, 2014 at 8:59pm Reply

  • Ben: I added a couple shakes of Tabasco, and a splash of sherry, and otherwise followed to a T, and wow, best soup ever. Thank you! January 4, 2015 at 9:18am Reply

  • sarah k: Do you know about how many calories are in this soup? January 5, 2015 at 7:51am Reply

    • Jaclyn: Sorry I don’t but there are a few sites out there where you could probably find it like caloriecount.about.com January 5, 2015 at 6:22pm Reply

    • Ben: As a rough estimate, I think you’d be safe with “fewer than virtually every other soup that exists”. :) January 6, 2015 at 7:37am Reply

  • amber: made this soup for lunches this week, Love it!! Tastes great and I am getting a ton of veggies January 5, 2015 at 10:20am Reply

  • Natalie: Great snow day soup! I walked to the store in the snow today just to get the ingredients. I did not have enough chicken stock though, so I made my own vegetable stock with my veggie trimmings and seasoning, it was great! I also used lima beans instead of peas since I had those on hand. I added some Worcestershire sauce and hot sauce when I served it for some extra flavor. Plenty of leftovers to freeze too! January 6, 2015 at 10:26am Reply

  • Laura: I made this for dinner tonight and it was amazing! I added some dried basil and oregano and will probably add spinach when I have leftovers for lunch tomorrow. Yum! January 6, 2015 at 9:48pm Reply

    • Jaclyn: Glad you liked it Laura! January 7, 2015 at 5:26pm Reply

  • Sara: Do you think i could pressure can this? January 7, 2015 at 10:11pm Reply

    • Jaclyn: Probably, I just don’t know how long it would take because I don’t own a pressure cooker, sorry! February 5, 2015 at 5:57pm Reply

  • Liz: Made this for my family yesterday (with vegetable broth) and it was delicious, we loved the large amount of veggies! But I also found it didn’t have enough seasoning for our tastes. I added a little Contadina tomato sauce and it really kicked it up a notch into something we would love to regularly eat. My mom preferred the lightly seasoned taste though. Thank you so much for the great recipe! January 8, 2015 at 12:20pm Reply

  • Tricia: Just realized I bought chicken stock instead of broth… Will it still work for soup/this recipe? Can’t wait to make it! January 9, 2015 at 9:44am Reply

    • Jaclyn: That should be fine. Hope you love the soup! January 15, 2015 at 9:09pm Reply

  • casey: would using vegetable stock make a big difference ? For the vegetarians of the world? January 9, 2015 at 11:15am Reply

    • casey: never mind just re some of the comments thanks anyway January 9, 2015 at 11:16am Reply

  • Mary: made this last night and it was really good… but had it for lunch today and it was delicious after sitting in the refrigerator overnight. this is a recipe I will be keeping! January 9, 2015 at 7:46pm Reply

  • Andrea T.: Thank you, thank you, thank you! This is the recipe that I have been looking for and could never find. Delicious and so much fresher than the canned soup is remember fondly from my childhood. Yum! January 13, 2015 at 9:36pm Reply

  • Heidi Arvay: What are the macros on this? January 14, 2015 at 1:34pm Reply

    • Lindsay: Mine came to 231 calories per servings when I put into My Fitness Pal. January 31, 2016 at 1:29pm Reply

  • Karen Rusich: i made this tonight, but instead of regular potatoes I used 1 sweet potatoe. Instead of peas & corn, I added cabbage, yellow squash, zucchini, kale, & red & orange bell peppers, it came out amazing and healthier!! January 14, 2015 at 6:42pm Reply

  • Ann C: I make broth from my turkey bones. I save end cuttings from all vegetables used at Thanksgiving .Simmer in large pot then strain. Freeze until ready for soup. You can put bones & cuttings in large Baggie & freeze until after holidays when you have more time January 15, 2015 at 9:49am Reply

    • Jaclyn: My mom always does that too! January 15, 2015 at 10:41am Reply

  • Jaclyn: Hi there-this looks delicious! Would it be alright to add everything and put it in the crockpot for a few hours? Also thinking of adding stew meat to it as well. Thanks for the help! January 21, 2015 at 9:17am Reply

  • Bobbie: I want to try this soup in my 5 quart Le Creuset Dutch oven. Would that be big enough? Or are your pictures of a bigger pot? The recipe looks and sound wonderful!!! January 23, 2015 at 11:59am Reply

    • Jaclyn: That should work great. Hope you love it! January 23, 2015 at 12:52pm Reply

  • Otilija Parr: This was delicious. The only thing I would totally do different is add the tomatoes after the veggies are cooked through. Adding tomatoes as directed with the raw veggies takes longer to cook due to the acid in the tomatoes slows the softening of other vegetables. January 25, 2015 at 4:30pm Reply

  • Gail: Made this soup tonite….so VERY good! I added 2 tsps. of Better than Bouillon Chicken Base……which gave it the best flavor. Best
    vegetable soup Ive ever had and so easy.
    Snowy and cold here tonite…really hit the spot. January 25, 2015 at 5:52pm Reply

  • Wayne: I signed up to bring vegetable soup to a souper bowl meal at church this Sunday along with several others. This is the recipe for me! Can you tell me about how many servings this recipe makes? I figure I might need to double. It looks great! January 29, 2015 at 8:29pm Reply

    • Jaclyn: It makes about 7 servings. Hope you love it! January 29, 2015 at 8:51pm Reply

  • Olga: I made this soup over the weekend and I gotta tell you its amazing! so bright and zesty and deliciously healthy! I LOVE IT! I made two pots and cannot wait to have more! So good! Thank you for your recommendation! February 3, 2015 at 11:12am Reply

  • Jessica: I just made this soup for lunch using beef bone broth and it was absolutely fabulous! My two year old is laughing with delight after every bite! I am definitely saving this recipe for next time! Thank you, thank you, thank you! February 5, 2015 at 12:02pm Reply

  • Paige: I love this soup! I am going to try it in the crock pot and hope it works. I usually make half the recipe (as usually it’s just me eating it for the week) and throw in about a cup of lentils, which is tasty. Also, during the last 5 minutes I add a generous splash of apple cider vinegar, which adds a really nice depth of flavor. February 23, 2015 at 10:35am Reply

  • Peter: Wow Jaclyn , amazing and tasty soup as I love all ingredients incorporated here. What can I say you are a cooking Goddess :) March 4, 2015 at 4:39am Reply

  • Natasha: Made this tonight and omg so good! My husband (who normally dislikes whole veggies in soups) ate the whole thing up so this was a win. March 7, 2015 at 4:15pm Reply

    • Jaclyn: I’m so happy to hear it :)! Thanks for your comment Natasha! March 7, 2015 at 8:17pm Reply

  • Victoria: i found this on Pinterest. We all loved this soup. I had everything except the peas and green beans. I did have some kale so I added that and it was delicious. I thought the spices were just right! Thank You March 10, 2015 at 2:30pm Reply

  • Christine: Absolutely delicious! March 11, 2015 at 6:40pm Reply

  • Kerry: I love this soup it is so flavorful with the herbs and all. It was perfect for the cold days we have been having here in Tennessee. My mother in law has been out of town for a month and with myself working nights I thought it would be easier to make crockpot meals . I found this one and it was a HUGE hit. Thanks for posting the recipe. March 16, 2015 at 12:21pm Reply

  • monica: this soup is amazing. i can’t tell you how many times i have made it. it’s even better the second day. i only use one potato and one can of white beans. sooooo good!! thank you! March 16, 2015 at 4:08pm Reply

  • Shell: I tried the recipe it was so good. Can’t wait to make it again. Thanks for sharing your great recipe. March 24, 2015 at 8:15pm Reply

    • Jaclyn: I’m happy to hear you liked it Shell! Thanks for your comment! March 25, 2015 at 12:50pm Reply

  • Victoria: I just made this – I used all organic fresh veggies (I tend not to use use frozen – a texture thing for me as they’re kind of spongy ;-) I did use frozen organic peas, and canned organic corn and tomatoes…and organic, low-sodium No-Chicken-Chicken broth. Didn’t have Bay leaves but added Italian Herbs. Just awesome! It makes quite a bit, so shared with a couple friends who also LOVED it. Will be making this again – Thanks!! April 9, 2015 at 2:29pm Reply

    • Jaclyn: I’m so happy to hear it was enjoyed Victoria! Thanks for leaving a comment! April 10, 2015 at 10:12pm Reply

  • Kathleen: This looks so delicious. It makes my mouth water. I am so going to make this. Thanks for sharing. Take care. April 13, 2015 at 9:58pm Reply

    • Jaclyn: I hope you love it Kathleen :)! April 15, 2015 at 10:50pm Reply

  • debbie: Thank you for this delicious vegetable soup recipe. Just made a potful and it really is so good…just like my mom’s and a favorite comfort food! I did add a small sweet potato just to use it up, and still fantastic. April 18, 2015 at 2:14pm Reply

  • Amy: This soup has become a family favorite. I’ve tried countless veggie soup recipes and they always come out flat. This is by far THE BEST. Thank you! April 23, 2015 at 5:37pm Reply

  • Tara: Delicious soup! Changed a few things around for personal preference. Added some red cooking wine, and about a tsp of sugar and salt and pepper to the broth. Also chopped up some fresh basil off my basil plant and added that in with the fresh parsley. Substituted a large sweet potato for the white potatoes because I don’t like how white potatoes break down and make soups have a grainy broth. Also added fresh chopped broccoli and zucchini and a pound of organic ground turkey. Considered adding a can of red kidney beans but my pot was completely full! April 26, 2015 at 2:53pm Reply

  • Agnieszka: I’ve made this twice already. I normally don’t cook, since my boyfriend does but I decided to venture out and make something myself. It was so good! I didn’t add potatoes since I need to avoid starches but I added kale and leeks. I make enough to take to work for several day. Keeps me full. You wouldn’t happen to know the amount of calories, would you? I wanted to put it into My Fitness Pal. May 4, 2015 at 8:26pm Reply

    • Jaclyn: So sorry! I dont have the nutritional info. May 22, 2015 at 3:23pm Reply

  • Daisha: It sounds really good and my mom is making it for dinner tonight. May 20, 2015 at 2:45pm Reply

  • terisa: I have made your veggie soup recipe a few times now and it is very delicious! Thanks for sharing it. :-) June 9, 2015 at 10:01am Reply

    • Jaclyn: I’m so glad you’ve enjoyed the recipe Terisa! Thanks for your review! June 9, 2015 at 5:18pm Reply

  • Elana Pacheco: I want to try this recipe. Do you recommend the chicken or the vegtable broth? June 11, 2015 at 3:17pm Reply

    • Jaclyn: Either or, just personal preference really. Both are good options for this soup. August 5, 2015 at 11:10pm Reply

  • Doris Hicks: I was looking for GREAT VEG. SOUP & THIS SOUNDS LIKE THE ONE. June 14, 2015 at 8:12am Reply

  • K&Cs Mom: I am on Day 2 of a gallbladder flush & the directions say eat soft cooked vegetables and broth. So I made your soup. Scrumptious. Even my husband who never orders vegetable soup said it was VERY tasty. So Thanks! I tried to include a picture but it didn’t work. June 15, 2015 at 2:58pm Reply

  • David: Made it this evening, used beef stock, bow tie pasta, added kidney beans, zucchini and squash. then finished it with Tapatio and parmesan cheese sprinkled on top. Came out perfect on the first try. Thank you for the recipe… June 29, 2015 at 10:42pm Reply

  • Joy: I’m going to make This for 40 people for the Alaskan Hand Race Challenge from Fairbanks to Anchorage! Going to add zucc and barley!!! Wish me luck July 9, 2015 at 3:43pm Reply

    • Jaclyn: Good luck Joy!!!!:) July 14, 2015 at 5:40pm Reply

  • shem: Thanks for the this i made it right… Yummy too. I am so full now. Hahaha thanks again. July 11, 2015 at 6:06am Reply

  • TP: Beautiful colorful soup. I would add baby limas also. Too hot for soup right now, pinning it for that first cool front in the fall.
    How bout some corn muffins to go along? July 25, 2015 at 4:46pm Reply

  • Karen: Can I use sweet potato? Thanks August 10, 2015 at 8:26am Reply

    • Jaclyn: Yes if you’d like the light sweetness in the soup you could definitely add some. August 10, 2015 at 3:19pm Reply

  • Darren: I made this today. It was so good. My wife and I loved it. Thank you. August 10, 2015 at 8:36pm Reply

  • Laura: I’ve made this soup 3 times now and have made the following modifications
    – adding a teaspoon of crushed red pepper flakes
    – substituted sweet potatoes for regular potatoes

    Will have to tray adding some barley next! September 21, 2015 at 1:36pm Reply

  • Kim: Hi, I put the soup ingredients into the WW recipe builder and it came out to 4 points plus per serving. That using the exact ingredients on the recipe.
    I made it last night but haven’t tried it yet. :) September 29, 2015 at 10:58am Reply

  • Kara: This is literally the best soup I’ve ever had. I just made it, since I’m sick as a dog and needed something nutritious to eat haha :) i added a can of tomato paste in mine when i was sauteing the veggies just to give it a little more tomato flavor. Thanks for the recipe! definitely a keeper!!! September 30, 2015 at 12:20pm Reply

    • Jaclyn: I’m so glad you liked this soup Kara! September 30, 2015 at 4:49pm Reply

  • Victoria: We thought this recipe was delicious. I made it as written and it had wonderful flavor. I also love the taste that your spices bring out in the vegetables. It was perfect with a pan of cornbread. Thank you September 30, 2015 at 7:35pm Reply

  • Kelley: I added some paprika and italian seasoning.
    As for the comment on it being bland, you really need to simmer it for a couple hours for an awesome soup. October 11, 2015 at 11:23am Reply

  • Jaime: I make this all the time! Love it! My only changes are adding, 1 tsp of dried oregano leaves and 2 T of tomato paste after sautéing the Vegis. I also use fresh thyme (I tie in a bundle and remove the mostly empty twigs at the end). My “secret ingredient” for flavor is when the soup is simmering I add 3-4 parmesan cheese rinds and then remove them before serving. That and the tomato paste really give it a lot of flavor! Hope this is helpful! Thank you for the recipe! October 24, 2015 at 6:19pm Reply

  • Diane: Made the vegetable soup this past Sunday. Used frozen vegetables except for potatoes and celery. It was easy to make and even pleased a fussy family member! October 27, 2015 at 8:39am Reply

  • Alexandra: This recipe was absolutely delicious! I got my boyfriend to eat vegetables which rarely happens and he actually enjoyed it! Thanks so much for sharing! November 12, 2015 at 8:51pm Reply

  • Joanne C: I love this soup! I am not normally a soup person, but for some reason this year I am craving it. I have tried several different recipes, but this is the one I keep repeating, it is delicious! I have made a ground beef-veggie soup out of it, and loved that. I have also added noodles or rotini and enjoyed it that way, too! Thanks so much for this recipe, it is definitely a keeper. November 20, 2015 at 10:20am Reply

  • Nana G: This was delicious and 4 points plus per cup when I calculated the Weight Watchers points.
    Made about 14 cups. I added a can of beans. I wouldn’t change a thing as far as spices! I did let it simmer in a dutch oven for 4 hours. Loved it! November 28, 2015 at 5:33pm Reply

  • slololo: I need to make this in the crock pot. Do you think it would work if I set it on low all day? Or do you think they veggies will be mushy? Just trying to figure out the timing. December 1, 2015 at 11:39am Reply

  • SK: I made this. Followed the recipe exactly minus a few seasonings due to GERD diet. You have the cooking times down perfect!! I LOVED IT!!!! Absolutely delicious, THANK YOU SO MUCH!!! I will definitely be making this again.

    -SK December 17, 2015 at 12:08am Reply

  • Angela: Just made this and it was insanely delicious! My husband requested I make it again, soon, and to not change anything! December 21, 2015 at 4:32pm Reply

  • Denine: What kind of tomatoes? Crushed, diced, sauce?

    Thank you! December 30, 2015 at 9:54am Reply

  • Larissa: Hi I want to make this for my mom but she does not like thyme or parsley -what can I substitute? December 30, 2015 at 8:15pm Reply

  • Linda D.: Turned out delicious! I will make this again and freeze in individual portions for a healthy lunch option. December 31, 2015 at 11:02am Reply

  • Rachel: I made this soup today for my husband and myself. He’s a vegetarian so I used vegetable broth and omitted the celery since I don’t like the flavor. I see a lot of people asking about nutritional info – I imported the recipe as I used it into foodcount.com and it came out to 198 calories per serving. Awesome recipe!! We love it and tons leftover to freeze for lunches. Thanks!! January 8, 2016 at 9:30pm Reply

  • Leona: Just needs warm homemade cheese baking powder biscuits. Perfect January 12, 2016 at 12:24am Reply

  • Renee Mitchell: This is the best vegetable soup I’ve ever had. However, next time I will substitute some kind of beans for potatoes. The potatoes were delicious at first, but did not taste good when reheated after freezing. Any suggestions? January 20, 2016 at 1:26pm Reply

    • Jaime: I agree, I love this soup! I make it all the time…in fact I made it this week. i had the same problem with the potatoes though because it does make a huge batch and when re-heated after freezing the potatoes were mushy and gave the soup a weird texture. I switched to baby gold potatoes (the flesh is yellow), cut them into small pieces, and kept the skin on them. These don’t seem to disintegrate and I think the skin, while very thin, helped keep them in tact. Hope that helps! January 21, 2016 at 12:59pm Reply

      • Terisa: Use red potatoes in soups and stews, they do not fall apart. Russets and yukons are for baking, frying and mashing. Red potatoes also hold up well in potato salad. January 29, 2016 at 7:28am Reply

  • Kathy: My friend tried to freeze vegetable soup it would freeze kind of slushy but would not get solid. What would or could be the reason for this? January 27, 2016 at 1:56pm Reply

  • Lindsay: I agree with the comments that the soup’s broth was lacking flavor. I found another reviewer’s suggestion to add a few splashes of Worcester sauce really helped. January 31, 2016 at 1:31pm Reply

  • Kathy: This was delicious. Exactly what I was looking for. I will definitely be making it again! February 19, 2016 at 3:28pm Reply

  • Debbie Y: Tasty recipe! I was looking for a veggie soup to make as a change from my favorite Ellie Krieger Minestrone soup and came across this one. So glad I tried it. Quite yummy! May try with beef broth next time just to see which flavor I prefer. A definite make again recipe. February 21, 2016 at 12:32pm Reply

  • Margaret W: I grew up in a family where a big pot was needed to cook soup, I use one of the hints my mother always used, she always kept a big bowl in the freezer that had the left over veggies from meals, left over roast beef and broth, she had a little or a lot of left over veggies including tomato juice if we had just a little to much juice from chili it got thrown in. When the bowl gets full it is dumped into the pot and when it is thawed you can see what you need to added. Yes since there are only 2 of us now I always have a little left over veggies and have even added a small bits of mashed potatoes. tomorrow is veggie soup day at my house. To many people throw away little bits of veggies and that is not needed to be done. February 28, 2016 at 9:00pm Reply

  • Dion Green: What is a serving size considered? Two cups? March 1, 2016 at 1:59pm Reply

    • Margaret W: I usually use a ladle to get my veggie soup out of pot and yes about 2 cups is what we call a serving but since it is mostly veggies I eat what I want. I made soup yesterday from my freezer bowl, it did not have a lot of beef in it which is fine with us, I even just looked around in the freezer and found maybe a half cup of mixed veggies in a bad and just dumped them in too, a Roma tomato on the counter top and maybe a half cup of left over pasta sauce that I was going to use as a dipping sauce. Every thing in the pot and it was wonderful soup, that little bit of pasta sauce which was garlic and herbs just made the taste pop to us. March 1, 2016 at 11:00pm Reply

  • Barbi Dial: Pearled barley is a GREAT addition and I also added frozen OKRA from my garden last Fall to make it more of a VEGETABLE GUMBO! Okra thickens and gives a delightful flavor! I also added fresh CILANTRO because I am addicted to the flavor! March 7, 2016 at 9:17am Reply

    • Renee Mitchell: Thanks for these ideas. Do you know if I can substitute the 3 cups of potatoes with the pearl barley? If so, how much pearl barley should I use? Thanks again! March 7, 2016 at 1:08pm Reply

  • Sonja K.: I just made this soup in Nepal and it was amazing!! We used all fresh veggies except for canned corn. We even impressed our friend who is a chef here :) Thanks for the recipe! March 15, 2016 at 7:46am Reply

  • Leah: This looks incredible: thank you! We’re trying to incorporate more meatless dinners into our meal plan to switch things up a bit and I think this will be great for tonight. March 15, 2016 at 1:23pm Reply

  • Doreen: Tried this recipe, but added some bean sprouts and shredded cabbage to it. April 27, 2016 at 2:35am Reply

  • Cupcake queen: Thank you. Made this for dinner tonight and my family lived it, even my two year old son who can be very picky at times. Thank again. May 2, 2016 at 7:44pm Reply

  • Ck: This soup was delicious, thank you. All my boys loved it.

    And just an FYI, this site also has your recipe:
    http://ourbestveganrecipes.blogspot.ca/2015/01/vegan-vegetable-soup.html?m=1 May 21, 2016 at 11:56am Reply

    • Jaclyn: So great to hear – and thanks for the heads up! May 24, 2016 at 1:30pm Reply

  • ebn: Thank You Jaclyn its colour full tasty and healthy June 7, 2016 at 12:53am Reply

  • Linda: A delicious soup. Doubled the recipe to freeze in containers as well. One way of consuming vegetables when not eaten often. Soup is always nice to have on hand. July 26, 2016 at 12:42pm Reply

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