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

4.95 from 212 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


  • 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


  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 (or even triple the amount of thyme). Other good herbs to add include basil, oregano, marjoram, or Italian seasoning.

**Another option to add more flavor is to use a homemade chicken stock or vegetable broth.

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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  • Maret

    A good soup where the flavors of the vegetables stand out. It reminds me of eating cooked frozen mixed vegetables…mild and comforting. So, if your tastes are along that line, you will really enjoy this soup. Even though I like those mixed veggies with no seasonings at all, I’d prefer more seasoning in the soup.

    • Jaclyn

      Jaclyn Bell

      That’s why I’ve added the notes at the bottom of the recipe :). It is a mildly seasoned soup to begin with then add more seasonings to taste.

  • Paul’s wifey

    Made this soup for friend going through chemo who has no strength and appetite. She was able to enjoy your nourishing soup in small increments and asked to make again! I’m so happy and relieved to find a recipe that’s not spicy, easy to prepare/eat that she liked.
    Thank you Jacklyn :)

    • Jaclyn

      Jaclyn Bell

      How kind of you to serve your friend, sending prayers her way. I can’t imagine what she’s going through, I’m so glad she enjoyed this soup!

  • Vicky Macpherson

    Hi I’m making in the crock pot, but it just seems to watery, even though I only added one container of stock did I do something wrong?

    • Jaclyn

      Jaclyn Bell

      It’s a brothy soup, if you’re looking for more of a stew style you can add less broth and add a little body with tomato sauce next time. You can thicken the soup with a little cornstarch mixed with a little water.

      • Karrie Hill

        hello! So excited to try some of your recepies! I have a question, what kind of pot do you make your soups in…a stock pot a dutch oven, this is new to me. I have a crock pot but don’t like to always use that. Thanks!

  • Allen Harrison

    I thought this was the best stuff! I diced up some of my homemade bacon for the fat source and threw in a smoked turkey back left over from Thanksgiving. Other than that, I duplicated the recipe and was very happy with the outcome. It was a cold day here in North Texas and this flavorful soup hit the spot.

  • Bonnie Windsor

    I haven’t made your vegetable soup–yet–but I can tell just by reading the ingredients list that this is the recipe I will use. I make turkey/vegetable soup well after the holidays are over (I freeze the turkey bones, the wings, and at least one drumstick) and add onion, celery, carrots, green beans, and cabbage to the stock along with all the turkey meat. I’ve also made Minestrone. If you don’t enjoy making soup, there must be something seriously wrong with you. Have a good evening!

    • Lydia

      Loved the flavour of this soup! I omitted the celerey and green beans, and instead added a small can of kidney beans. Turned out great.
      Only question I have is how much broth is used…recipe says 58oz (shy of 1 Litre) but in the video it looks like 2 litres are being added. My soup was a but thicker than I expected..

      • Jaclyn

        Jaclyn Bell

        It is 58 oz but if you’d like to thin it you can definitely just add 8 cups+. Glad you enjoyed it :)!

  • Laurena Barlow (Rena)

    I just made a big pot of this vegetable soup but left out tomatoes as I am going to freeze some and added 2 turnips, red peppers, cabbage, with no sodium chicken broth. Made it before like this and it was very good. I took a picture so I can show you the picture of the vegetable soup….

  • Michelle

    We added the juice from 1 lemon and a splash of sherry towards the end and it was delicious!