Best Vegetable Soup Recipe

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.

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!

You can put whatever vegetables you like in this soup, from seasonal fresh veggies to frozen. Here’s a list of what I used;

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.

Yes. To make it in a crockpot saute onions and carrots 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.

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:

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.

Prep: 15min

Total: 55min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 198 kcal, Carbohydrate 31 g, Protein 7 g, Fat 5 g, Saturated Fat 1 g, Sodium 259 mg, Fiber 6 g, Sugar 8 g, servingSize 1 serving

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

Instruction:

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 almost fully tender, about 20 – 30 minutes.
6. Add corn and peas and cook 5 minutes longer. Serve warm.

Seriously Good Vegetable Soup

This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Prep: 15min

Total: 1h

Yield: 6

Serving Size: 1 bowl of soup made with sweet potato, green beans and kale

Nutrition Facts: servingSize 1 bowl of soup made with sweet potato, green beans and kale, calories 179 calories, Sugar 10.1 g, Sodium 959.3 mg, Fat 10 g, Saturated Fat 1.5 g, Trans Fat 0 g, Carbohydrate 22.6 g, Fiber 6.6 g, Protein 2.8 g, Cholesterol 0 mg

Ingredients:

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
• 1 teaspoon fine sea salt, divided, to taste
• 6 cloves garlic, pressed or minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 2 bay leaves
• 1/2 teaspoon red pepper flakes, reduce or omit if sensitive to spice
• Freshly ground black pepper, to taste
• 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
• 1 tablespoon lemon juice

Instruction:

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Easy Homemade Vegetable Soup

This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It’s also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

Prep: 10min

Total: 40min

Yield: Makes about 8 cups of soup or 4 to 6 servings

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 137, Fat 5.7g, Saturated Fat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g

Ingredients:

• 3 tablespoons olive oil
• 2 cups chopped onion (1 medium)
• 1 ½ cups chopped carrot (3 to 4 carrots)
• 1 ½ cups chopped celery (2 to 3 stalks)
• 2 tablespoons tomato paste
• 4 teaspoons minced garlic (4 cloves)
• 3/4 teaspoon ground fennel seed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/8 to 1/4 teaspoon crushed red pepper flakes (optional for heat)
• 1 (15-ounce) can diced tomatoes with their liquid
• 6 cups stock or broth, see our ultra-satisfying veggie broth or homemade chicken stock
• 2 cups chopped potato (2 medium)
• 3 to 4 heaped cups chopped or shredded cabbage
• 2 bay leaves
• 1 cup frozen peas
• 1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

Instruction:

1. Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
2. Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
3. Pour in the canned tomatoes and their juices as well as the stock/broth.
4. Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
5. Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
6. Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.

Vegetable Soup

This hot and comforting vegetable soup is coziness in a bowl, brimming with healthy, vibrant veggies in a rich broth infused with herbs!

Prep: 20min

Total: 40min

Yield: 6

Nutrition Facts: calories 244 calories calories per serving

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons ghee or unsalted butter
• 2 leeks (white part only), quartered and sliced thinly
• 3 carrots, peeled and diced small
• 3 parsnips, peeled and diced small
• 3 ribs celery, diced small
• 2 small red potatoes, peeled and diced small
• Salt
• Black pepper
• 1 teaspoons dried parsley
• 1 teaspoon Italian seasoning
• 4 cloves garlic, pressed through garlic press
• 1 (14.5 ounce) can whole tomatoes, drained and seeded, and finely diced
• 6 cups vegetables broth or chicken broth
• 1 cup peas
• 1 cup kale, chopped
• 1 tablespoon chopped, fresh parsley
• Small squeeze of lemon

Instruction:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Place a medium-large soup pot over medium-high heat, and add in the ghee or butter and the oil. Once melted together, add in the leeks, carrots, parsnips, celery and diced potatoes, plus a pinch or two of salt and black pepper, and cook those together for about 3-4 minutes, or until they begin to become slightly translucent.
3. Add the Italian seasoning and the dried parsley, along with the garlic, and stir those in to incorporate.
4. Then, add the tomatoes followed by the vegetable or chicken stock, and bring to the boil. Once boiling, reduce the heat so that the soup is gently simmering, cover, and allow to cook for 15 minutes, or until the vegetables are tender yet have a slight bite still.
5. Turn the heat off the soup, stir in the peas, kale, chopped parsley and the small squeeze of lemon, and taste to see if any additional salt/pepper is needed before serving.

Easy Vegetable Soup Recipe | Beyond Easy!

FAQ

How do you make vegetable soup taste better?

What is the secret to making good soup?

• Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. …
• Sauté the Aromatics. …
• Start with Good Broth. …
• Cut Vegetables to the Right Size. …
• Stagger the Addition of Vegetables. …
• Keep Liquid at a Simmer. …
• Season Just Before Serving.

How do you deepen vegetable soup flavor?

How do you add richness to vegetable soup?