Vegetable Soup

Published March 11, 2019. Updated January 25, 2023

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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 and carrots 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.

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Single serving of vegetable soup in a white bowl set over a white plate. Set on a dark wooden table with a red napkin to the side.
4.95 from 404 votes

Vegetable Soup

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
Prep15 minutes
Cook40 minutes
Ready in: 55 minutes

Ingredients

Instructions

  • Heat olive oil in a large pot over medium-high heat. 
  • Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
  • Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*
  • Bring to a boil, then add green beans. 
  • Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes. 
  • Add corn and peas and cook 5 minutes longer. Serve warm.

Notes

Boosting Flavor 
  • For more flavor add in more dried herbs (or even triple the amount of dried thyme). Other good herbs to add include basil, oregano, rosemary, marjoram, or Italian seasoning.
  • Another option to add more flavor is to use a homemade chicken stock or vegetable broth.
  • You can also add a corn cob (that corn kernels have been cut from) in step 3 if using fresh corn.
  • It's also delicious to simmer a parmesan rind in with the soup, then remove at the end when removing bay leaves.
  • Optionally you can finish servings with grated parmesan and a splash of extra virgin olive oil.
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.
Nutrition values are estimates only. See full disclaimer here.
Recipe originally shared Oct. 2014.

 

 

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1,006 Comments

  • Diane C

    Hi! I made this tonight to freeze for later…. it was awesome! I actually doubled the recipe (I have a large family), and added kidney beans and oregano. Otherwise I followed the recipe exact, using the same fresh and frozen veggies (oh ya, I used tomato juice instead of tomatoes because I had canned tomato juice from my garden) very easy! I was able to freeze 3 gallon bags of soup (gallon bags laid flat freeze and stack easy) and we had some tonight also, delicious!

  • Chelsea

    Could i add a left over ham hock and it still taste good i want a bit of meat in the soup.

  • MIchael

    This recipe is one of my new favorites. Great flavor, hearty, and filled with warmth.

  • Debra Zaino

    Love this recipe! It makes a nice big batch and can be adapted for what you have on hand. I made a few changes – just personal preference.

    Omitted – corn & peas

    Added – cannoli beans, zucchini, baby spinach, and very lean sausage, (sauteed and drained).

    Timing – I added green beans, zucchini, and spinach in that order towards the end, because I tend to like them just barely cooked.

    I am looking forward to trying some of the other recipes on this site.

    Fantastic!

  • Jj

    Easy to do.. but don’t forget to make sure the potatoes are tender before you add peas and sweet corn like I did… or you’ll be cooking them peas and sweet corn too long….still- it seems like a resilient recipe – tasted delicious!

  • Jesse Mack

    Such a great recipe. Easy instructions and easy to tweak to your personal preference.
    I swapped half the chicken broth for beef broth and added a splash of red cooking wine in with the tomatoes. BEST VEGGIE SOUP!
    My family enjoyed this as were all getting excited for this fall season.
    Must try!

  • TipsyTurvy

    Can i puree it at the end ?. I’m going to have a dental surgery and i need to eat soft foods for 3 days.

    • Jaclyn

      Jaclyn Bell

      You could but I don’t know what color it would end up, I’d probably hold the green beans.

  • Hessa

    Thank you for sharing the recipe. This is the best vegetable soup I’ve ever had. I’m so happy that even my 18 months old twins love it so much.. very healthy, very delicious and nutritious meal.