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!

Vegetable Soup | Cooking Classy

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.


Vegetable Soup | Cooking Classy

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.Vegetable Soup | Cooking Classy

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


Vegetable Soup

4.94 from 65 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!

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 7
Calories: 216 kcal


  • 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 216 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 641mg 27%
Potassium 1018mg 29%
Total Carbohydrates 35g 12%
Dietary Fiber 8g 32%
Sugars 11g
Protein 7g 14%
Vitamin A 144%
Vitamin C 64.9%
Calcium 11.5%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

Vegetable Soup | Cooking Classy




  • 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

    • T combs: I Use Cabbage IN my veggie soup for extra flavor in the broth. October 23, 2016 at 7:18pm Reply

      • Robbin Clark: I also use cabbage in my vegetable soup. I add it in right after the broth. Delicious! March 2, 2017 at 7:02am 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

    • Renee: This does not freeze well because of the potatoes. I’ve tried it. Thought about substituting brown rice or whole grain pasta. But not sure if that would work. Love this recipe except for that problem! September 29, 2017 at 4:39pm Reply

      • Amy: I love this soup!! This will be my 3rd time making, and I always double it to freeze for the future. It actually freezes and reheats VERY well! Thanks for sharing :) October 22, 2017 at 3:01pm Reply

      • Barbara barnhill: me too with cornbread December 24, 2017 at 9:52pm Reply

        • ZooKeeper Ed: Great idea adding the cornbread. You made me a hero with the girlfriend! January 6, 2018 at 4:36am Reply

      • Renée Mitchell: As a follow-up, I recently made this and used a can of cannellini beans instead of the potatoes. It tasted GREAT when reheated after freezing. ☺ I also added a tablespoon or two of tomato paste to the soup as someone else had suggested. January 26, 2018 at 1:57pm 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

    • Jaclyn: Thanks Laura! October 22, 2014 at 4:34pm 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

    • Taylor Alba: Could you sub for beef broth? February 22, 2018 at 4:26pm Reply

      • Sally: Yes I always use beef broth March 27, 2018 at 11:00am 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

      • Ginger Hoover: Zero points on weight watchers! It’s a free foid. June 12, 2017 at 1:08pm Reply

      • Shanna: Hi I have added up the ingredients I made 12 servings it’s about 80 calories per serving ….. February 13, 2018 at 8:59pm Reply

    • Kelsey: How was it cooked in the crock pot? January 8, 2017 at 10:45am Reply

    • Steph: I want to make it in the crockpot too. Any instructions on how to do it? January 17, 2018 at 10:38am 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

      • Barbara barnhill: Beef broth works too and I add v8 juice u can also use ground beef or left over meat loaf. December 24, 2017 at 10:00pm 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

    • Karen Weaver: Ben, good idea to add a little heat spice) I also add about 3oz of red wine. August 5, 2016 at 8:12pm 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 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

      • Jeanie at the beach: I made it for my vegan husband and wonderful neighbor for dinner after our Christmas Eve service at church. Served it with cornbread and really enjoyed having found a recipe for everyone. The soup made with vegetable broth and no oil was missing adequate seasoning. So more salt, pepper, and a variety of other common seasonings were added to achieve the flavorful quality I wanted. I started it at 1 pm in the crock pot on low, knowing we’d be home around 6 pm and planning to cook the cornbread in the iron skillet😊During the last few minutes the soup cooked. The carrots were still crunchy, but evetythjng else was cooked well. I also added a can of drained and rinsed black beans. It makes my husband feel like it will satisfy his hunger better if the legumes are in it. December 27, 2016 at 12:59am 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 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: 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

  • Shelley Hodges: My husband took leftovers for lunch. The husband that rarely eats vegetables and at first stuck his nose up at the lack of meat. Thank you! It really is the perfect time of year to make it – fresh vegetables in season and the start of fall. September 12, 2016 at 9:09am Reply

    • Jaclyn: I’m so glad you liked it Shelley! September 14, 2016 at 2:17pm Reply

  • Bill: Made this soup for my boy for his school lunch. He loves soup. As a personal preference I did not add as much celery, and added an extra can of broth. I like it more soupy. Turned out great. As some people have said, it needed more salt, but the recipe was spot on for timing and ingredients. I made a double batch as I know we will go thru the soup fast. With the weather turning cold it’s the perfect meal. I also liked it because it is a very simple, basic and easy to make. Very flavorful!! September 12, 2016 at 11:29pm Reply

  • Fidaa: Hi
    I would like to thank you
    Its very delicious ..i was looking over the internet for healthy soup and was taken by ur soup pic
    And all my family loved it
    Its indeed on my list !

    Thanks again September 22, 2016 at 2:12pm Reply

    • Jaclyn: I’m so glad your family loved it Fidaa! Thanks for your review! September 22, 2016 at 11:49pm Reply

  • Cook cook cook: This soup recipe was good as a starting point. I added a tiny piece of habanero and removed it later which left a wonderful smoky heat. I also added a 1 tsp finely ground ginger and some white pepper. Added some farro. Will make it again. September 25, 2016 at 4:25pm Reply

  • Cassie: I was raised up on this stuff. Shared on my blog. Led my readers back here for directions. September 30, 2016 at 6:38pm Reply

  • Natasha: Thank you for the recipe. I just made this today. I did not have green beans and peas so I replaced it with a bag of vegetable mix(squash, beans, chestnut, mushrooms, etc) I also added some Italian herbs and chili paste to spice it up. It was amazing. Everyone in the family enjoyed it. October 3, 2016 at 8:50pm Reply

    • Jaclyn: So glad it was enjoyed Natasha! October 4, 2016 at 1:35pm Reply

  • Nancy: Love it ❤ Thank you for sharing the recipe :) October 4, 2016 at 1:15pm Reply

    • Jaclyn: Thanks Nancy! October 4, 2016 at 1:33pm Reply

  • Pat: This soup was delicious!
    I did onion, garlic, celery, carrots, green beans, zucchini, yellow squash.
    Made it last Sunday and both my husband and i loved it. Made it again today.
    Had it for lunch all week long.

    Thanks for the great cipe! October 16, 2016 at 3:16pm Reply

  • Pat: Meant recipe… October 16, 2016 at 3:16pm Reply

  • kathyscottage: This soup is so good. I’ve made it twice now and my husband and I both love it! October 23, 2016 at 11:00am Reply

  • Lisa Fitts: I’m 62 yrs. OLd, and have finally found the right reciepe! !!Thank you soooo much. Just like my grandmother’s. we’read having it this weekend. October 28, 2016 at 2:13pm Reply

    • Jaclyn: Thanks for the great feedback Lisa! November 1, 2016 at 2:23pm Reply

  • Tanya Walker: I made this when my mom and a girlfriend came over for dinner. My mom needs more veggies in her life and my girlfriend wants to be a vegetarian. Well, my mom told me “it needs beef!” strike! My girlfriend pushed it around and didn’t eat half (Like I would not notice!)…so does she really want to be a vegetarian??? ANYWAY, I LOOOOVED IT! I need to make it again because not only did I slurp it down then but I ate it almost everyday for lunch! YUM! October 31, 2016 at 6:15pm Reply

  • Kara: Making this for the 5th time now. My boyfriend and I love it, especially adding a couple dashes of Tabasco sauce to a bowl. Yummy!! It does take just a bit longer than 20 minutes for the final cook. Since we double the recipe, we usually simmer for about an hour before it’s done. Thank you for a great recipe. December 1, 2016 at 6:01pm Reply

  • Pam Walker: Can you provide nutrition information for this recipe? December 2, 2016 at 11:30am Reply

  • Tracy: I made this tonight and my husband loved it. I added lima beans instead of peas. December 10, 2016 at 3:08pm Reply

    • Jaclyn: Thanks for your comment Tracy! December 13, 2016 at 2:41pm Reply

  • Chelsea: Instead of low sodium can I use regular chicken broth December 18, 2016 at 2:45pm Reply

    • Jaclyn: Yes just you just won’t need to add much salt. December 18, 2016 at 4:59pm Reply

  • Chris: Just transferred a pot to the crock. It looks and smells great. Will add some fresh ground beef about 30 minutes before dinner. I bet it’s good. January 8, 2017 at 10:07am Reply

  • Annette: Have made it a few times and love it. The second or third day I put it through a stick blender for variety and it’s different and delicious. January 9, 2017 at 12:46pm Reply

  • Melinda: Is this able to cook in crock pot? If so how long January 10, 2017 at 11:38am Reply

    • Ashley: Were you able to make this in the crockpot? April 19, 2017 at 7:52am Reply

  • IFortuna: Everyone has their own favorite veggie soup. I use Better than Bouillon Broth (no MSG), V8 or tomato juice, add cabbage and dried veggies no corn or potatoes needed. I sometimes add small meatballs that I have browned and a little oregano, cumin and chile powder. Lots of flavor.
    Nixing some of the starches makes this more diet friendly.
    All goes in the pressure cooker for a couple of minutes, up to 4 minutes if you like your veggies more soft. This keeps in the vitamins and the flavors marry so well with this method.
    Practically no salt is needed when you use the BBB which does not have a lot. I season with salt after cooking if needed. : ) January 11, 2017 at 9:18am Reply

  • Debbie: Made this yesterday. If you like a very clean vegetable soup, this is it. This recipe is very versatile so use the veggies you like. It is just me and my boyfriend so I have a lot of soup leftover and froze some. Good to have something you can pull out. January 23, 2017 at 5:06am Reply

    • Jaclyn: I’m glad you love it Debbie! January 25, 2017 at 10:14am Reply

  • Heather Thomas: So good…made early in the week…and decided once that was gone, to make another pot today. So delicious! January 28, 2017 at 5:01pm Reply

    • Jaclyn: I’m so glad you like it Heather! January 31, 2017 at 10:24am Reply

  • Amanda Mac: Hi Jaclyn, recently I went to supermarket to get the ingredients. Tomorrow I will make a soup. I have a question about broth. How many cups? I bought chicken and vegetable broths. Both contains 32 oz (2 lbs) February 3, 2017 at 10:59am Reply

  • Ashley: I normally don’t give feedback but this soup was delicious! I used dried parsley and fresh thyme though. So so so good will definitely be making it again. February 12, 2017 at 2:23pm Reply

    • Jaclyn: Thanks for the great review Ashley! February 14, 2017 at 1:49pm Reply

  • Sharon: Looks really good and healthy too! February 19, 2017 at 9:30pm Reply

  • Christine Titus: This recipe for vegetable soup is delicious! There’s so many yummy veggies in this soup, you will not miss the meat. Perfect comforting meatless soup for a cold day, served with warm rolls. I did add more seasoning after tasting. I just added more salt and pepper to taste, about 1 tsp of thyme in place of the 1/2 tsp, and 3 bay leaves instead of 2. For me it was perfect that way. This makes a lot of soup which was fine with me because I have a couple of nice in-laws next door I like to share with. Plus it makes for an excellent lunch the next day.

    This recipe does require a lot of slicing and dicing, which I did earlier in the day. So when it came time to fix dinner, it was a snap to throw together. Usually when the kids get home from school it’s a little hectic. It’s like a tornado just blew through the door and whipped me around a few times with “mom sign this, I have homework and need help, what’s for dinner, can I have a snack.” etc and so forth LOL. So having things chopped and ready to go earlier in the day really helps. For the potatoes, I just dice those up, and put them in a plastic container with a lid, cover them with water and place in the fridge until ready to use. That way they don’t turn brown. February 25, 2017 at 10:37am Reply

    • Jaclyn: Great review! Thanks Christine! February 27, 2017 at 12:33pm Reply

  • Susan: I made this tonight. Oh. My. God. It smelled so good while cooking and it tasted wonderful. i made it with organic veggies and used organic vegetable broth instead of chicken so that it would be vegan, as well. Perfection. Oh, and the best part? Taking a chef’s knife to fresh parsley. Violent herb chopping! What’s not to love?!? March 12, 2017 at 8:27pm Reply

  • Jessica: This is made at least 3 times a month in our home. We absolutely love this soup! March 14, 2017 at 4:24pm Reply

    • Jaclyn: So glad you love it Jessica! March 27, 2017 at 11:39am Reply

  • Angela: Thank u so much for this delicious recipe!!
    U saved the day when I had no idea what to make
    And I am a newbie in the kitchen
    this was delicious and a great serving of vegetables :)
    thank u thank u thank u! March 15, 2017 at 4:37am Reply

    • Jaclyn: I’m so happy to hear you liked it Angela! I hope you can find a few more recipes from my site you like too :). March 15, 2017 at 11:06am Reply

  • Laurie: this soup was delicious!! the only think I added was some navy beans. Will be making again and again March 23, 2017 at 11:27am Reply

  • Chris: I’ve used variations of this recipe twice. First time I left out celery and added fresh hamburger from my btother-in law’s farm. I just can’t eat celery mixed in something else. Buy a side or whole cown every year if you can. The difference against store-bought is phenomenal! The second time the beef and celery again. I remembered the parsley but also added a can of mixed navy and pinto beans. Really good both times! May 6, 2017 at 2:54am Reply

  • Kristy: Added a bit more herbs but otherwise changed nothing. Excellent soup. Exactly the right amount of liquid. Flavor of the veggies sings in your mouth.
    Going to nose through your site and find more recipes to try! May 11, 2017 at 12:37pm Reply

    • Jaclyn: I’m so glad you liked this soup Kristy and I hope you find many more recipes you’ll enjoy! May 11, 2017 at 9:25pm Reply

  • Mikki: Love this recipe! We like cabbage and smoked sausage in ours! August 15, 2017 at 1:04pm Reply

  • Mary Tuerk: Yummy! I added tomato paste, worchestire sauce and a small amount of blanched cauliflower. October 24, 2017 at 4:46pm Reply

  • Michele: I always double the veggies and increase the broth…. no need to measure! The only real change I make is to puree the diced tomatoes and I only use one can. I like them sweetness they give the soup but I can’t stand tomato texture. It always turns out perfect! Best soup ever! I make a huge pot of it and then put in single serve containers to keep in the freezer at work. I end up with lunch for three weeks! It freezes well; I’ve never had a problem with the potatoes getting bad when it comes from the freezer. Highly recommended! October 26, 2017 at 11:39am Reply

    • Jaclyn: Thanks for the great review Michele! October 27, 2017 at 2:00pm Reply

  • Lynette Pennington: This was so delicious! I switched the potatoes for a variety using regular potato, a red potato and sweet potato. I plan to add a few more vegetables next time! Perfectly filling and my other half loved the flavor and how filling it was with zero meat in this dinner. Definitely a keeper! November 3, 2017 at 8:05pm Reply

    • Jaclyn: Thanks for taking the time to leave a review Lynette – glad it was enjoyed! November 6, 2017 at 12:07pm Reply

  • Denise Graff: Great Soup! I added nothing and followed the receipt exactly and it tasted wonderful. I believe this will be a great “base” soup to which I can add anything…Thank you! November 5, 2017 at 6:18am Reply

    • Jaclyn: So glad to hear it! Ans yes, it is a great soup to modify – my husband always likes me to add to it as well. November 6, 2017 at 11:18am Reply

  • Katina: Just made this today. It’s a cold glumy day in Michigan today. Soup is the perfect food while watching Matthew McConoughey Movies in front of the fireplace. I added Turkey burger otherwise followed the recipe. Delish…. November 5, 2017 at 12:38pm Reply

    • Jaclyn: Sounds like a great day to me! Thanks for commenting Katina! November 6, 2017 at 10:52am Reply

  • Abby: This is SO good!! I’m going to be making it all winter long. November 6, 2017 at 3:25pm Reply

  • Trisha: I am making this recipe again tonight. I made it two weeks ago, doubled the recipe and EVERYONE loved it! I was hoping to freeze some but my family wanted to take some home with them, lol!! My picky 8 year old has added this recipe to his top 5 and he knows it has vegetables in it! November 12, 2017 at 1:46pm Reply

    • Jaclyn: Yes! Always a win when the kids will eat veggies! November 13, 2017 at 12:15pm Reply

  • Kimberly: We love this soup ! It is a fair amount of chopping, so I usually prep some of it, in the morning. Once everything is chopped it’s easy to cook! November 19, 2017 at 2:04pm Reply

    • Jaclyn: So glad you love the vegetable soup Kimberley! November 20, 2017 at 10:31am Reply

  • Julia Milazzo: I would like to make this in my crockpot. Do I need to make any adjustments? How long do I let it cook? It looks amazing! December 2, 2017 at 7:08pm Reply

  • Angela: Super easy. Came out perfect! Ate this for a whole week and still wanted more! December 3, 2017 at 7:41am Reply

    • Jaclyn: So glad you liked it Angela! December 4, 2017 at 1:36pm Reply

  • Rc: Good easy December 17, 2017 at 2:38pm Reply

  • Mark: Everything is better organic… highest standards produce the best results. December 24, 2017 at 2:52pm Reply

  • Jasmine: I am a new cooker and this recipe came out perfect especially being that today was 20 degrees so delicious and very easy December 27, 2017 at 5:58pm Reply

  • SUZANNE: I made this recipe without potatoes and added a chopped zucchini. This is delicious! The whole pot is for me so I’ll have no problem finishing it off within the next few day. Yummmy! Thank you for sharing it December 30, 2017 at 4:45pm Reply

    • Jaclyn: Thanks for your feedback Suzanne! January 4, 2018 at 12:30pm Reply

  • Bimmie: Great recipe…fun to add “what’s in the fridge” ingredients. My faves are cannellini and ditalini pasta. Also, saute a couple slices chopped bacon to sauté the onion and veggies and olive oil in. Making it tomorrow …temp will be -5 degrees! December 30, 2017 at 7:36pm Reply

  • Kay LaFrankie: Does this work in the slow cooker? December 31, 2017 at 9:12pm Reply

  • Arlene: I add broccoli and cauliflower January 1, 2018 at 2:41pm Reply

  • Mary howard: So yummy. Made for New Year’s Day. Used bay and Italian seasoning. Added zucchini instead of green beans. So easy too. It’s a keeper January 2, 2018 at 10:32am Reply

    • Jaclyn: So glad you liked it Mary! January 4, 2018 at 12:42pm Reply

  • Jeremy: What a relief from the cold! I think the whole mood in the house changed as the scents made their way throughout the house. We loved it! January 3, 2018 at 4:54pm Reply

    • Jaclyn: I love the smell of soup on a cold day :). Glad you loved this vegetable soup! Thanks for leaving a review Jeremy! January 3, 2018 at 5:45pm Reply

  • Terri: This is a great soup!
    Made it New Years Eve.
    I omitted the potato and added about a tablespoon of Better Than Broth vegetable paste to bump up the flavor of the vegetable stock.
    Can’t wait to have it again! January 4, 2018 at 9:25am Reply

    • Jaclyn: I’m so glad you enjoyed it Terri! January 4, 2018 at 1:15pm Reply

  • Kathleen Zeigler: Just made a homemade vegetable broth yesterday so going to make this today.
    About not being able to freeze because of potatoes, cook them desperate in vegetable broth and add seperatly. I also do this with pasta because i dont like mushy pasta. The soup can be frozen. January 4, 2018 at 11:24am Reply

  • Cat: This recipe is the best. It’s easy and delicious. Never disappoints. I have made this four times already. We all had a snow day today, and I made this for dinner. Loooove it. January 4, 2018 at 3:31pm Reply

    • Jaclyn: So glad to hear it Cat! January 8, 2018 at 12:19pm Reply

  • Martin: This is a great tasting soup and easy to prepare. Because it makes so much I froze half of it for future meals. Will be using this recipe again. January 4, 2018 at 8:48pm Reply

    • Jaclyn: Thanks for your feedback! January 8, 2018 at 12:24pm Reply

  • Sally Jackson: Made the vegtable soup and it was great. I tweaked it a bit. Instead of the potatoes I added barley. I also added some mushrooms. My husband loved it. January 4, 2018 at 9:21pm Reply

    • Jaclyn: I’m so glad you both enjoyed it – thanks for your review. :) January 8, 2018 at 12:23pm Reply

  • tanya: I have made this recipe countless times and it is always a hit. I vary from it a little, adding 2cups extra vegetable broth, a 14.5 can of drained black beans & adding chopped spinach if out of kale. Trader Joe’s frozen roasted corn is so good in this!! January 6, 2018 at 2:54pm Reply

  • Joe Catt: Yes I made the soup and it was delicious. Do you have a corn chowder reciepe January 6, 2018 at 5:22pm Reply

  • Cheryl Meitzenheimer: I made this soup last night. It was so good and I can’t wait to have more. I followed the recipe exactly but, can see how adding more of your favorite veggies and herbs would only make the soup even better. I haven’t frozen the left overs yet (not sure if there will be any) so I can’t comment on if it freezes well or not. Will try and provide an update. January 7, 2018 at 10:44am Reply

  • Phil: Made this soup for my wife’s non-vegan family. It was a huge hit. And the instructions were spot on. January 8, 2018 at 6:53am Reply

    • Jaclyn: So happy to hear it! :) January 8, 2018 at 12:15pm Reply

  • Heather: I love this recipe! The only thing I changed is I added two can’s of Rotel tomatoes to the mix and let it cook down a bit. I like the tang and spice the Rotel tomatoes give to the soup. Awesome recipe!!! January 9, 2018 at 1:59pm Reply

    • Jaclyn: So glad you enjoyed it Heather! January 17, 2018 at 11:12am Reply

  • Jrams: This soup is pretty amazing, so colorful and full of flavor! I didn’t have parsley on hand but used McCormicks Italian blend instead. My teenager even liked it! January 10, 2018 at 6:49pm Reply

  • Susan: This soup is awesome! We are doing the Daniel fast and this is a perfect recipe. I actually liked it better without meat. Used vegetable broth and added some fresh basil. Will be enjoying all week! Thank you for the recipe! January 10, 2018 at 7:35pm Reply

    • Jaclyn: Thanks for the great feedback Susan! January 17, 2018 at 12:00pm Reply

  • Linda: I made this soup last night and it was delicious!! Added a little grated Parmesan cheese which made it even better. Definitely worth trying!! January 13, 2018 at 12:30am Reply

  • Lynne: Browned cubed Top sirloin steak and put into soup. Very good January 13, 2018 at 11:46am Reply

  • Julie: It’s one of our favorites! I actually use this and add any leftover chicken or even beef roast in it. I cheat and use frozen mixed veggies and as we like spice a teaspoon (or more) or Sriracha. It’s so yummy it’s doesn’t need any doctoring but those are my little add-in’s. I’ve made it a dozen or so times in the last year and each time my teenage daughter gets excited. Thanks for sharing! January 13, 2018 at 5:28pm Reply

    • Jaclyn: Thanks for letting me know – glad you loved it! January 17, 2018 at 12:47pm Reply

  • Stacy: If I want to do this in my Crockpot, how would I do that? Just add everything at once and keep on low for a few hrs?? January 14, 2018 at 7:18am Reply

  • Kim: I love veggie soup. I have made it and freezed it. I am making it right now. I am adding cut up chuck roast. To add to it. January 15, 2018 at 8:45am Reply

  • Adriana: Delicious! Me and my husband loved this soup! January 16, 2018 at 5:06pm Reply

  • Katherine: Just made this for the first and ABSOLUTELY LOVE IT!!! Thank you for sharing. January 17, 2018 at 11:10am Reply

    • Jaclyn: Thanks Katherine! January 23, 2018 at 1:49pm Reply

  • Nandy: This soup was Awesome! May I also add this was my Very first pot of homemade soup 🤗👩🏽‍🍳!!! #Daniel Fast January 17, 2018 at 3:28pm Reply

  • Nicole: Could I make this in a crock pot? January 19, 2018 at 8:01am Reply

  • Ashley Unangst: I can’t wait to make this for the week!

    About how big are the servings? Thanks! January 20, 2018 at 7:08pm Reply

  • Mary Ann Ricker: Delicious. I added a bit more herbs than shown in the recipe as my family likes it a bit on the spicy side. January 21, 2018 at 3:47pm Reply

  • Diane: This healthy vegetable soup is amazing!!! Perfect for meals and also to freeze for later. I plan on measuring soup bowl size portions and freezing in a ziplock bag. Once frozen flat, the bags can stand on end like a row of books and placed a plastic container (aka “book” holder) in the freezer. Thank you for sharing! January 21, 2018 at 8:10pm Reply

    • Jaclyn: Thanks for the great review Diane! January 23, 2018 at 2:43pm Reply

  • Bill: I add spicy v8 and it really kicks up the flavor. This soup is so good on a January day in Pittsburgh January 27, 2018 at 10:44am Reply

    • Jaclyn: So glad you love it! January 30, 2018 at 1:04pm Reply

  • Tim Higgins: This is very good vegestable soup. I added roast beef and 1 quart canned tomato juice and 1 quart whole tomatoes that I had canned that I grew in the garden. I used 1 12 oz can of Chicken broth. as written. Other than that I followed as written. January 28, 2018 at 9:35am Reply

  • julia milazzo: I would like to make this in a crock pot. Can someone help me with this? I know that all of the vegetables cannot be added at the same time or that’s what I thought. Has anyone made this in a crock pot? January 30, 2018 at 3:18pm Reply

  • Michelle: I want to use hamburger meat with this. How much should I use, and should I increase anything else? Also, what other spices would go well with this? This looks amazing, my husband is a meat eater though. Thanks! January 31, 2018 at 4:15pm Reply

  • Anna VanSchoick: Oh, my gosh!!! The first time I made this vegetable soup it was like sipping heaven!!! I make this soup ALL the time now!!! The other day I ate almost the whole pot myself, lol!!! I would HIGHLY recommend this soup to anyone!!! Can’t think of a more tasty way to pack in those healthful veggies!!! I have made exactly how the recipes says and I have also added other veggies and even beans before. It is absolutely delicious!!! Like I said… heavenly! February 2, 2018 at 8:33am Reply

    • Jaclyn: Thanks Anna! February 5, 2018 at 12:41pm Reply

    • Karie: thoughts exactly. Great comment Anna. May 12, 2018 at 3:54pm Reply

  • Carmen: Best recipe I have had in a while! thanks for sharing! will make again… February 4, 2018 at 1:32pm Reply

    • Jaclyn: Thanks Carmen! February 5, 2018 at 1:06pm Reply

  • Michelle: This looks amazing! Do you think this would well in the crockpot,on low for 8 hours? February 4, 2018 at 1:50pm Reply

  • Paul Haagsman: Great recipe! Great soup! We added cabbage and I’m starting my third bowl soon February 4, 2018 at 3:59pm Reply

  • AmandA: Best soup ever February 5, 2018 at 3:30pm Reply

  • Mary Ann Weaver: Just made this soup using my own homemade chicken bone broth. It is delish!! February 12, 2018 at 8:13pm Reply

    • Jaclyn: Thanks for letting me know it was enjoyed Mary Ann! February 16, 2018 at 9:42am Reply

  • Claire: Very good soup February 13, 2018 at 12:58pm Reply

  • Susan: Fabulous! Easy, quick, hearty, soooooo good! February 16, 2018 at 2:44pm Reply

    • Jaclyn: So glad you liked it Susan! February 16, 2018 at 3:32pm Reply

  • Chris j: This is the best soup. We ate every drop February 17, 2018 at 2:35pm Reply

    • Jaclyn: So happy to hear it, thanks for your feedback! February 21, 2018 at 10:37am Reply

  • Megan: This soup is sooo good. I just left out the peas (not a fan of peas) and added chopped chicken breast from a Costco roast chicken for extra protein. I loved all the veggie choices and it really was a breeze to make. February 19, 2018 at 10:24pm Reply

    • Jaclyn: So glad you liked it Megan! February 21, 2018 at 10:56am Reply

  • Mary: I have been making this soup, on and off, for 6 months or so. I am amazed at how delicious such a basic recipe can be. I am the mom of three daughters, one of whom eats meat, one who is vegetarian and one who is vegan, plus a husband and me who also eat meat. Imagine the challenge of coming up with something which is so healthy, delicious and comforting for my family. I can make this, keep extra in the fridge and feed all these people with all the love and joy that comes with cooking for a family! Thank you a thousand times! February 20, 2018 at 5:00pm Reply

    • Jaclyn: So glad your family enjoys the vegetable soup! Thanks Mary! February 21, 2018 at 11:02am Reply

  • Victoria: My family loves this vegetable soup! I have shared it with them all. It is so easy to make with ingredients that I usually always have on hand. Delicious with a pan of cornbread. I have made it numerous times. Thanks for sharing. February 22, 2018 at 2:46pm Reply

    • Jaclyn: So glad you and your family enjoy it! February 22, 2018 at 6:08pm Reply

  • Bobby: Great soup. Substituted frozen tomatoes from the garden. February 25, 2018 at 3:29pm Reply

  • Jackie: Made this exactly as written. Hubby was a bit hesitant thinking it would be bland. He was very pleasantly surprised. He said it was delicious and that the next day it would be even better. Thank you for a great vegetable soup recipe. Printed and added to the recipe book. February 27, 2018 at 4:19pm Reply

  • Donna: I prepared this soup and it was wonderful.
    Of course I twiked it a bit for Flava!! February 27, 2018 at 6:00pm Reply

  • Elizabeth Zampogna: I have made this a few times now, it is a big hit in my home. Thank You! February 27, 2018 at 6:39pm Reply

  • Ness: Delish! I used frozen veggies and it came out amazing topped with parmesan cheese. March 2, 2018 at 10:55am Reply

    • Jaclyn: So glad you liked it! March 2, 2018 at 2:16pm Reply

  • Janet Stevens: So simple, so good. Love love this soup March 5, 2018 at 6:44pm Reply

    • Jaclyn: So glad you enjoyed it! March 6, 2018 at 6:07pm Reply

      • Janeth: When you write 4 (14.5oz.) cans of broth does that mean 14.5oz. total or each can is 14.5oz.? March 7, 2018 at 7:58pm Reply

        • Jaclyn: Each can is 14.5 oz so 58 oz total. March 7, 2018 at 10:41pm Reply

  • Mark: Excellent recipe, absolutely delicious and very easy to make. Great just as written or it is easy to tweak for what you want. To make a low carb soup I left out the potatoes and carrots. Upon reheating for a different meal I added cumin, cardamom and cinnamon to give it a Moroccan flair. March 8, 2018 at 2:48pm Reply

    • Jaclyn: So glad you liked it! March 12, 2018 at 10:17am Reply

  • Marlene: I made this soup tonight”. It was so good I had three bowls of it.
    I had a bunch of leftover unused veggies in tne fridge like yellow squash, roasted butternut squash chowder, and roasted artichokes”. A great way to use up leftover stuff in the fridge.
    This was awesome and very hearty.
    Thanks for sharing! March 10, 2018 at 5:25pm Reply

    • Jaclyn: Thanks for taking the time to leave a comment! March 12, 2018 at 10:26am Reply

  • Tina: I made this and it is delicious a new family favorite March 12, 2018 at 4:19pm Reply

  • Priscilla: Wow! This soup is amazing! My family is not crazy for tomotoes so I cut it in half and the LOVED IT! Thank you for this receipt ❣️💕💛 March 13, 2018 at 9:38pm Reply

    • Jaclyn: You’re welcome! Thanks for taking the time to comment! March 15, 2018 at 10:21pm Reply

  • Danielle Gregory: The recipe was good but instead of the stock I used water along with ginger curry power coconut oil fresh basil thyme and all spice. March 16, 2018 at 6:58pm Reply

  • Ptr: İ made and it is very bad March 21, 2018 at 2:28pm Reply

  • Linda: This is the best veggie soup! My Entire family enjoys it and comes back for seconds and thirds. March 22, 2018 at 2:51pm Reply

    • Jaclyn: So glad you liked it – thanks for leaving a review! March 23, 2018 at 4:09pm Reply

  • billnjackie: This vegetable soup is so filling and delicious. Easy to make. We have now made this our go-to vegetable soup. Mm-Mm Good!! March 25, 2018 at 1:20pm Reply

    • Jaclyn: I’m so glad you enjoy it! :) March 27, 2018 at 2:11pm Reply

  • Pam: Delectable. I love that you have the nutritional info. I see this serves 7, but what is the serving size? Thank you! April 10, 2018 at 4:11pm Reply

    • Jaclyn: Sorry I don’t have that info in cups. April 10, 2018 at 4:34pm Reply

  • Hazel: Delicious! Loved this soup, & even my picky hubby loved it. Like others, I added a few tsps of tomato paste, and it helped a lot, with the color & flavor. This is so versatile, you can add so many combinations & ingredients to it. I added cannelloni beans with the potatoes. Still delish.
    Thanks so much, will make again. April 15, 2018 at 11:01pm Reply

    • Jaclyn: I’m so glad you enjoy it Hazel! April 16, 2018 at 4:24pm Reply

  • Ashley: Yummy yummy soup! Made some last week, and was very happy with the results! Today I made it for my boyfriend, who loved it so much! May 3, 2018 at 8:48am Reply

  • Heather Polk: I add extra spices- more than what if the amounts called for, all purpose seasoning for soups, and a little cayenne pepper. I don’t like chunks of celery or tomato, so mine are chopped finely (tomato’s just chopped) I use ‘San Marzano’ Italian deep red, plum-type tomatoes, found in cans, w/basil and chopped them and add the juices from the can. They are not acidic, naturally sweet and that is the tomato base I use for this- and ALL my tomato things now that I’ve learned about them (on a food tour in NYC) I’ve use chicken broth, but I’m going to try it w/ veggie broth next time. I slow cooked steak on the side- in broth and spices, then trimmed and added it to soup the second tine, but tastes great w/ just veggies! May 7, 2018 at 7:00am Reply

  • Karie: This is just a delicious and healthy soup..with emphasis on DELICIOUS. I used beef broth as that was in my pantry. Fire Roasted canned tomatoes add another delish element. You want a little cheese? The grate a sliver of parm on it…or make a
    floating toasted bread with a melty cheese. Killer! Sunday supper done! May 12, 2018 at 3:50pm Reply

  • kamya: I had tried this soup yesterday. It was so good. It’s so easy to cook. Love this soup! Thanks for sharing. May 15, 2018 at 6:06am Reply

  • carol: i just made it. i also added a little apple cider vinegar and hot sauce. yummy !!!! My hubby loved it . thanks May 20, 2018 at 9:36am Reply

    • Jaclyn: So glad it was enjoyed! May 21, 2018 at 2:28pm Reply

  • Michelle Hurlbut: I’ve made a similar soup I call Farmer’s Market Soup. No potatoes, but I add okra, kidney beans, barley, green peppers and zucchini. Very hearty, healthy and you don’t even miss the meat! May 21, 2018 at 5:18pm Reply

  • Mary-Jo: This recipe is exactly what I was looking for! My husband has trouble eating salad lately because of his teeth, so this soup gives him his veggie servings in a delicious way. I used powdered beef broth (no msg), canned corn and canned beans and it was still great. Thanks, Jaclyn! May 22, 2018 at 11:37am Reply

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