Vegetable Soup


This Vegetable Soup has become one of my most popular soup recipes and for good reason! It’s healthy, it’s comforting and 1,000 times better than what you’ll get in a can! Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup.

Vegetable Soup in a white bowl with a spoon at the side and crackers in the background

Not only is this soup delicious but and it’s so 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.


A big pot of Vegetable Soup with a ladle sitting on a wooden surface

What Vegetables To Put In Vegetable Soup

You can put whatever vegetables you like in this soup, from seasonal fresh veggies to frozen. Here’s a list of what I used;

  • yellow onion
  • carrots
  • celery
  • tomatoes
  • green beans
  • corn
  • peas

How to make Vegetable Soup

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.A ladle scooping up some Vegetable Soup from a pot

Adding Extra Flavor – Herbs And Spices To Add

  • fresh herbs such as parsley, basil, thyme
  • red pepper flakes will add a spicy kick
  • paprika
  • garlic adds so much flavor

Try it soon, and for even more goodness serve it with fresh crusty bread for dipping in the broth. Yum!

More Soup Recipes To Try;


Vegetable Soup

4.93 from 90 votes

This Vegetable Soup has become one of my most popular soup recipes and for good reason! It's healthy, it's comforting and 1,000 times better than what you'll get in a can!

Course: Main Course
Cuisine: Mediterranean
Keyword: healthy vegetable soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 7 servings
Calories: 255 kcal
Author: Jaclyn


  • 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


  1. Heat olive oil in a large pot over medium heat. 
  2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

  3. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (for more flavor add in more dried herbs as desired). 

  4. Bring to a boil, then add green beans. 

  5. 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. 

  6. Serve warm.
  7. Recipe Source: Cooking Classy
Nutrition Facts
Vegetable Soup
Amount Per Serving
Calories 255 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 152mg 6%
Potassium 1422mg 41%
Total Carbohydrates 40g 13%
Dietary Fiber 8g 32%
Sugars 13g
Protein 12g 24%
Vitamin A 141.5%
Vitamin C 66.2%
Calcium 15.7%
Iron 38.4%
* Percent Daily Values are based on a 2000 calorie diet.

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A close up of Vegetable Soup in a large pot




  • Sarah: How much is a serving? 1 cup? October 15, 2018 at 2:55pm Reply

  • Diana: I’ve been this before and it’s amazing! I’m on a time constraint this weekend though, how would you convert this to use a crockpot? Thanks a bunch! October 15, 2018 at 10:33am Reply

    • Jaclyn: Im sure it could be converted but without testing I couldn’t say for sure on time. I’d probably sauté the onion carrot and celery first so they aren’t still crunchy by the time the potatoes are done. October 15, 2018 at 12:50pm Reply

  • Laura: I have the same question!! October 14, 2018 at 1:31pm Reply

    • Jaclyn: Sorry what was the question? October 14, 2018 at 1:43pm Reply

  • Linda Doran: This was great. Tasted as good as it looked. October 14, 2018 at 1:18pm Reply

  • Janine Frogge: Loved it! Added 1 T of sea salt and 1T frozen chopped basil and 1/2 cup of Farrow. October 13, 2018 at 6:10pm Reply

  • Vanessa: Followed the recipe exactly as stated, but had no thyme or fresh parsley. Used some dry parsley and omitted the thyme, but it still turned out amazingly. Had enough for dinner for two days with my son sneaking a bowl or two in between. My kids absolutely loved it and it was a great way to get extra veggies in their diet. Definitely will make this again. October 5, 2018 at 5:12pm Reply

  • Jess: Hi there. I was wondering how big your servings are. Around 8oz? I am trying to use your recipe as a base for a school project. A round about guess is ok. Thanks for your help. October 4, 2018 at 1:47pm Reply

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