Vegetable Soup

March 11, 2019  ·  Published October 22, 2014

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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, 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:

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.
4.96 from 290 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

  • 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

  • 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 almst fully tender, about 20 - 30 minutes. 
  • Add corn and peas and cook 5 minutes longer. Serve warm.

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.
Recipe originally shared Oct. 2014.

 

 

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791 Comments

  • Maria

    Delicious!! I made with less broth and 1 can of tomatoes 🍅. Also don’t like peas so skipped those. Would be great with zucchini too! Add a Parmesan rind for flavor or nutritional yeast.

  • Mikala

    This is probably the 10th time I’ve made this soup, so it’s time to leave a review!! It rocks every time. It’s amazing that there’s no meat in it and is still so delicious. Freezes fantastic too. I forgot to pin it at first, so I searched half an hour just trying to find this recipe! It’s awesome

  • Jenna

    I made this last night! The only things I changed was that I doubled the amount of chicken broth (I love brothy soup), and it all turned out incredible!!! I was wanting something warm and healthy for this cold snowy day and this hit the spot perfectly! Thank you so much for this recipe!

  • suzanne m coughlin

    Love this soup used bone broth instead for that was all I had. Great flavor even without the chicken I usually use but didn’t even need it for it is very tasty without meat. Thanks for this recipe that is easy to make and so healthy. Great for this snowy day. Thank you!!!

  • Jill

    People who leave negative remarks like Jade, are usually miserable in their own life so they try to take others down with them. If you dont have anything nice to say don’t anything at all. The fact that she’s upset over a recipe, of all things, speaks volumes!!! So sad that in the world we live in today that that’s your complaint. GET OVER IT!!

  • Jocellyn

    Mmmm, this soup was delicious! I used a homemade mushroom broth as the base and was happy to find fresh green beans in the store. The only tiny addition I made was once I ladled some out I added roasted red pepper flakes, and that added a nice kick. I love how hearty the soup was, and my fiance loved it to! It’s definitely going into our recipe book.

  • Jessica

    Question: for the 4 (14.5 oz) cans low-sodium chicken broth, is 14.5 each can (which is 58oz total) or is it a total of 14.5 oz of broth?
    Same goes for the tomatoes? Can I use 1 can of tomatoe because I dislike too much tomato on soup.
    So it 2 (14.5 oz) cans diced tomatoes?

      • STEPHEN G BALOGH

        I wanted to make this vegan. Can I
        Use vegetable broth instead of chicken broth? How can I get in touch with Jocelyn to get the recipe for the mushroom broth she uses. Sounds yummy. I am an occasional cook and soups are my favorite but i cook only vegan. Do you have any recommendations for a broth to bring this to a vegan status?