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 328 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, or 1 Tbsp fresh thyme leaves
  • 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 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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872 Comments

  • Cynthia Y.

    I cut this soup recipe in half and made it for me and my husband on a very cold Minnesota winter night. It was simply a delicious, warm hug in a bowl. :-) We both loved it!! I used a few of your tips on enhancing the flavor for which I thank you. One of our neighbors is sick with covid, so I made a full recipe this time, half for him along with some no-knead bread and the other half is in the freezer for us sometime soon. Thank you for this vegetable forward, healthy soup recipe!

  • Robyn Alesich

    Sooo I made this soup not expecting tooo much and made a double batch it’s snowing here today so wanted something hot. I have never made veg soup before phenomenal I shall say but here we’re my adjustments after reading the reviews. I included the fresh parsley because I had some in the fridge with some stems and also included 1 tsp of each oregano, basil, marjoram and thyme. I added probably half a tap of paprika I used 1 can of whole tomato because that’s all I had and 1 can frozen tomato along with 1 tomato that was soft on the counter.I also used jarred garlic because I didn’t have any fresh. I also used vegetable stock 2 cartons and 3 cups of chicken stock for more broth I added only the frozen corn and peas no green beans or Lima that I was gonna add. I think this is amazing I would say for next time I’m going to spruce it up a bit I think I’ll cut a little onion and use some leeks along with some fresh spinach. The flavors with the added spices is really good just as is I just think it could embrace more definition adding the leeks and spinach possibly even kale but this is really good.

  • Nancy

    Made this recipe last night and it turned out great! I shared with my friends nextdoor. I used red potatoes and did not peel them; used Better than Boullian Seasoned Vegetable base; used a 16 oz bag of frozen vegetables (green beans, corn, carrots, peas) and added them the last 5-10 minutes of cooking. I used fresh thyme, dried parsley, Basil and pepper. no salt added as the broth adds enough. I will definitely make again!!

  • Kelly

    This is a wonderful, delicious, healthy and easy recipe! My family loved it! I subbed cauliflower florets for the potatoes.