Vegetable Soup

March 11, 2019  ·  Published October 22, 2014

This post may contain affiliate links. Read our disclosure policy.

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.

To make it a cozy meal consider serving this with homemade 1 Hour Dinner Rolls or No Knead Bread.

Single serving of healthy vegetable soup in a white bowl set over a white plate. Set on a dark wooden table with a red napkin to the side.

The Best Vegetable Soup

Not only is this soup delicious but and it’s so easy to make. It just takes some chopping and a bit of simmering until you’ve got a soup everyone will love!

This is a recipe you’ll definitely want to add to your dinner or lunch rotation. And it yields a pot full and makes great leftovers!

What Vegetables Should I Add to 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;

  • carrots
  • celery
  • tomatoes
  • potatoes
  • green beans
  • corn
  • peas
  • yellow onion and garlic

Pot full of easy homemade Vegetable Soup.

How to Make Vegetable Soup – Watch the Video!

 

This soup is jam packed with veggies and making it a healthy dinner choice.

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.

Can I Make This Soup in a Crockpot?

Yes. To make it in a crockpot saute onions, carrots, garlic for a few minutes, add garlic saute 1 minute longer. Add to slow cooker along with potatoes, tomatoes, green beans, potatoes, herbs, broth, salt and pepper. Cook until veggies are tender on high heat about 3 hours or low heat about 6 – 7 hours. Add peas and corn during the last 30 minutes.

Can I Freeze Vegetable Soup?

Yes. This vegetable soup freezes really well and reheats well.

Ladle full of homemade healthy vegetable soup.

Adding Extra Flavor – Herbs And Spices To Add

This soup has a mild seasoning blend to it which I prefer (because it lets the flavor of the vegetables shine) but you can definitely add more herb flavor or spices to taste. Here’s a few ideas of what you could add:

  • Fresh or dried herbs such as basil, thyme, oregano or marjoram.
  • Dried herb blends such as Italian seasoning or herbs de Provence.
  • Red pepper flakes will add a spicy kick.
  • Paprika or a curry powder.
  • Add a parmesan rind and simmer.

More Vegetable Soup Recipes You’ll Love:

Vegetable Soup

4.95 from 223 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! Makes 15 cups.

Servings: 8 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 5)
  • 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-high 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*.

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

  5. Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 - 30 minutes. 

  6. Add corn and peas and cook 5 minutes longer. Serve warm.

Recipe Notes

 *For more flavor add in more dried herbs (or even triple the amount of thyme). Other good herbs to add include basil, oregano, marjoram, or Italian seasoning.

**Another option to add more flavor is to use a homemade chicken stock or vegetable broth.

Nutrition Facts
Vegetable Soup
Amount Per Serving
Calories 198 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 259mg11%
Potassium 1051mg30%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 8g9%
Protein 7g14%
Vitamin A 6070IU121%
Vitamin C 38.2mg46%
Calcium 106mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mediterranean
Keyword: healthy vegetable soup
Author: Jaclyn
Recipe originally shared Oct. 2014.

 

 

Leave a Comment






This site uses Akismet to reduce spam. Learn how your comment data is processed.

646 Comments

  • Tara

    This recipe is phenomenal! I’ve been making it almost every week since the beginning of the quarantine in March. It’s hearty and holds well for a week in the fridge. I love the versatility/choose your own adventure of this recipe and I’ve been able to use up many different frozen vegetables. The mix of frozen is delicious but I will say once you go all fresh veggies, it’s hard to go back! Overall, a delicious recipe to increase the number of different veggies for the day. Sometimes it’s our main dish and sometimes the side dish, but we pretty much eat it everyday! I like more veggies and less broth, so I tend to fill with enough broth for my liking. I absolutely love the tomatoes in this dish, but I think I’m becoming sensitive to tomatoes. Do you have any other recommendations to replace the diced tomatoes? Totally understand if not, just thought I would check!

  • karen

    Thanks for getting back to me. Two other questions – I don’t have enough chicken or vegetable broth. Could I use both? Also wanted to add some pearl barley into the soup. Should that go in at the beginning? Take care. Thanks again, Karen

    • Jaclyn

      Jaclyn Bell

      Yes you can use a blend of both broths. And pearl barley could be added and it should go in at the beginning.

  • karen

    Hi. Sounds delicious. My question is about the vegetable broth – are you saying 14.5 oz in total or 14.5 oz times 4? Looking forward to hearing back from you. Thanks, Karen

  • Hannah James

    It’s so good! We didn’t have about 1/3 of the ingredients (welcome to covid-19 cooking!) but we added some black beans and a couple other things and it turned out great. Make sure to season well.

  • Faithie

    I made this tonight and it’s soo delish!!! Just wondering what’s the serving size??

  • Sarah

    I plan on making this in my crockpot and want to add brown rice. When’s the best time to add rice? Thanks!