Vegetable Soup

March 11, 2019

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

4.94 from 191 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 as desired. Other good herbs to add include basil, oregano, marjoram, or Italian seasoning.

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.

 

 

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560 Comments

  • Janelle Clark

    This was fantastic. I put in orzo for the last ten minutes of cooking, instead of using potatoes. I also put in some leftover chopped baby bok choy I had on hand. I used a mix of chicken stock and vegetable broth, and used oregano and basil instead of thyme (simply because I don’t like thyme!) My husband and I each had two bowls!

  • Dawn Moore

    Scrumptious! I followed the recipe precisely & added La Hot Sauce at the end though. It turned out wonderfully & just what we needed on this cold Louisiana night. I’m saving this recipe!

  • Nicole

    I made this soup last night in my slow cooker with vegetable broth, hunts no salt basil, garlic diced tomatoes. All of the other ingredients were frozen except for the potatoes. 4 hours on high= delicious!

  • 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!

  • 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!!!

  • 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!

  • 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.

  • 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.