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.
4.95 from 345 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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901 Comments

  • Jami Shelton

    This soup is delicious! I made it on a cold night in December and it lasted for 3 days. I even froze some for later. I didn’t change a thing and it was soooo good. I’m going to make it for a friend who had surgery, but she is gluten free and dairy free so can you please tell me if this recipe would fill the bill? I’m making it tomorrow so please answer as soon as possible.

    • Jaclyn

      Jaclyn Bell

      I believe it is naturally gluten free as long as you check packaging labels for things like tomatoes and broth to make sure there isn’t cross contamination of other gluten filled products being made in the same facility. And no dairy as long as you don’t use Parmesan/ rind.

  • Alex

    Omg! I am 50 years old I have never tried to cook anything in the kitchen except for something in the microwave or cake or brownies or a hamburger but nothing that wasn’t easy or took a lot of prep and I have no spices or anything in my place. So I wanted vegetable soup for awhile and I finally put on my big boy pants and went to the grocery store and bought everything this recipe said except bay leaves. I made the recipe exactly like it said and I was so nervous it was going to turn on nasty but OMG it was delicious!!! I used dry thyme not fresh. I didn’t salt or pepper it but you can to if you feel you need to. I just crushed some crackers and tore it up! I was scared it would taste more like tomatoes and acidic I guess but this soup recipe was great and I the tomato’s went perfect with everything! All I can say is if I can make this recipe taste so delicious I’m sure anyone can!!! Thank you for sharing this recipe to help someone like me that has never really cooked and has no confidence to cook anything!

    • Jaclyn

      Jaclyn Bell

      Around the last 5 minutes since they’re already fully cooked they just need to be heated through. If you want them softer you can add near the beginning.

  • Marcy

    This soup is SO GOOD! I will definitely make it regularly, particularly since it freezes and I’m single. A couple of changes I made: I added fresh cilantro in place of the parsley because I had it on hand. I also added about 4 tsp. of white miso because I like it in soup. Additionally I added a package of frozen lima beans.

    The beauty of vegetable soup is that so many things can be adjusted. Since I’m vegetarian I add beans for the protein; will no doubt switch the limas to kidney and garbanzo eventually. I also want to add some fresh spinach or kale next time.

  • Michelle

    Sorry but I didn’t find this tasty at all. I have been attempting to add more ingredients but it just doesn’t seem to help much. I will not try this again nor would I recommend it.

  • Web

    This was brilliant…no changes…made exactly the way suggested. Tasty, healthy…the whole fam is happy! Froze the leftovers and just had them…even tastier second time around if possible!!

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