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.
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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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.
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
Did you make this recipe? Leave a review.
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!
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
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Heat olive oil in a large pot over medium heat.
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Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
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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).
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Bring to a boil, then add green beans.
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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.
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Serve warm.
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Recipe Source: Cooking Classy
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! February 4, 2019 at 4:35pm
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! January 30, 2019 at 5:22pm
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! January 28, 2019 at 4:59am
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
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
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
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
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