Vegetable Soup

03.11.2019

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:

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Vegetable Soup

4.95 from 157 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*
Total Fat 5g 8%
Saturated Fat 1g 5%
Sodium 259mg 11%
Potassium 1051mg 30%
Total Carbohydrates 31g 10%
Dietary Fiber 6g 24%
Sugars 8g
Protein 7g 14%
Vitamin A 121.4%
Vitamin C 46.3%
Calcium 10.6%
Iron 27.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mediterranean
Keyword: healthy vegetable soup
Calories: 198 kcal
Author: Jaclyn
Recipe originally shared Oct. 2014.

 

 

500 comments

  • Cindy: This recipe looks so yummy. I will have to try it this weekend. My question is which stock is better for this soup, chicken or vegetable? Thank you for your time March 19, 2019 at 10:33am Reply

    • Jaclyn: It’s really just personal preference. I’ve tried both and each are equally delicious in my opinion. March 19, 2019 at 2:17pm Reply

  • Doris: This really is the best vegetable soup. No kidding. Great. March 18, 2019 at 6:54pm Reply

  • Allison Shaw: Bf and I loved it–and so easy to make! Added garbanzo beans for protein, good Fridays during Lent. Would be good with leftover meat added other days. March 15, 2019 at 5:35pm Reply

  • Candace Kooiker: I surprised myself by being very impressed with this wonderfully tasting soup. I’ve always thought I had to have meat in my soup in order to enjoy it, but I didn’t even miss the meat in here. Thanks so much for sharing the recipe. I love that it’s so versatile, too. March 14, 2019 at 10:03am Reply

  • Fred Belli: Thank you Jaclyn. March 12, 2019 at 1:07pm Reply

  • Fred Belli: How do I change this to a crockpot. March 12, 2019 at 9:30am Reply

    • Jaclyn: If you scroll through the narrative in the post there’s a section labeled “Can I Make This Soup in a Crockpot?” and you’ll find the instructions there. Hope you enjoy! March 12, 2019 at 10:32am Reply

  • Betty Chrastka: Add a parmesan rind to this and you will achieve soup perfection. March 12, 2019 at 8:52am Reply

    • Jaclyn: Great idea! I love to do that with Italian soups but that would work great here too. I’ll add that to the list of ideas, thanks! March 12, 2019 at 10:34am Reply

  • Dylan Foreman: So is it 14.5 oz total of chicken broth or for 14.5 oz cans is my question March 8, 2019 at 7:40pm Reply

    • Jaclyn: 58 oz total. 4 cans of 14.5 oz each. March 12, 2019 at 10:44am Reply

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