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 363 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


  • 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


  • 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.


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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  • Peter Fumberger

    Great recipe. Have cooked it three times now, and I no longer need the recipe. Admittedly it is pretty basic.
    I have found that the frozen corn needs to be put in at the beginning, as after my first batch, the peas were perfect, but the corn was still quite hard. If I remember to, I will get back to you after tasting the batch that is percolating away nicely in my crockpot, and tell you how the corn turned out. My second batch I boiled the corn first, actually I heated water in the microwave and plopped the corn in that, and let it sit for about an hour.
    I even put the onion in, not being a fan, but sautéeing it I can eat it. I won’t have a bar of celery though, and I find it sad that most recipes like this have celery in it. And for the life of me I don’t know why.
    Anyway, thanks again.

  • Marion Eagen

    With some variations, I have been making this soup for the last two years. I must say, though, that it takes a lot longer to prep than 15 minutes; and for best flavor and tenderness of vegetables, I simmer it slowly for most of the afternoon.
    Great soup. We love it.

  • Pam

    This look perfect as I’m seeking healthy recipes! Could you substitute cauliflower for the potatoes since I’m needing to watch carbs for diabetis? I’m also wondering about cabbage or napa cabbage? Can’t wait to try it!

    • Jaclyn

      Jaclyn Bell

      Yes you could swap the potatoes for cauliflower they’ll cook in about half the time or less. Then yes you could also add cabbage.

  • Jenn

    I’ve made this soup so many times Ive lost count. The only thing I do differently is add the entire little can of tomatoe paste. Trust me when I say that it makes the soup a zillion times better, it gives it body!

  • j

    LOVE this recipe! I have made it as written and it’s fantastic, but now I use it as a base for whatever veggies I have. Always turns out excellent. I have swapped the canned tomatoes for fresh from the garden in the summer. I have swapped or added zucchini, spinach, kale, kidney beans (not all in the same batch) for the peas/corn/potatoes. I have also added the parmesan rind or corn cob when available. Thank you for such a versatile recipe!

  • Sara Cavolo

    Loved this recipe! Did anyone try adding a type of bean to it for extra protein? If so, how did it turn out?

    • Jaclyn

      Jaclyn Bell

      I think it would be delicious with dark red kidney beans or garbanzo beans.

  • Peter

    Wonderful vegetable soup! Thank you.
    I used 2/3 tablespoon of salt and pepper. It needed a little extra salt, 1 teaspoon, but next time I would got to 1 teaspoon on pepper.
    The soup was delicious.