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! 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.

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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!

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Vegetable Soup

4.94 from 131 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!

Servings: 7 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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 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.
Course: Main Course
Cuisine: Mediterranean
Keyword: healthy vegetable soup
Calories: 255 kcal
Author: Jaclyn
A close up of Vegetable Soup in a large pot

 

 

452 comments

  • Jennifer Howe: My daughter made this soup and introduced me to your site and now I make it exactly as written. It is so delicious and flavorful! It has become our favorite vegetable soup and now I always have some in the freezer for a quick dinner. I gave the recipe to 3 other family members! It’s a hit! January 23, 2019 at 5:59pm Reply

  • Kathy Fredericks: I made the soup yesterday but I took some liberties with the recipe ;-)
    I do not like corn so I did not use that. I did sauté the beginning vegetables exactly as written above. I then added the fresh parsley, bay leaves and thyme, some cracked pepper, the three medium potatoes, fresh green beans and one zucchini. Then I added more stuff! I added one can of fiery diced tomatoes plus one regular can of diced tomatoes, 1 can of black beans, two cans of cannellini beans, some vegan Parmesan cheese & near the end, chard and kale. Right before serving – I also added some fresh lemon juice. It was delicious!!! January 21, 2019 at 9:29am Reply

  • Jackie Allen: Wonderful tasty vegetarian soup! I added a black beans to the recipe! This soup recipe will now be frequent addition to our monthly meal plan! January 20, 2019 at 2:26pm Reply

  • EileenS: Great vegetable soup recipe! I made it following the recipe as written. I freeze it in individual portions, so that I can just pop one in the microwave and make a sandwich or small salad and I’ve got a healthy meal. January 17, 2019 at 8:14pm Reply

  • Judy: This soup came out really delicious. I added edamame instead of peas and I added sautéed diced red pepper. It is a yummy comfort food. January 16, 2019 at 6:40pm Reply

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