Vegetable Soup

10.22.2014

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.

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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!

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Vegetable Soup

4.95 from 67 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: easy soup recipe, healthy vegetable soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 7 servings
Calories: 216 kcal
Author: Jaclyn

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

Instructions

  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

 

 

349 comments

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

  • 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

  • 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

  • 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

  • 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

  • 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

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

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