Vegetable Soup Recipes

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.

Easy Vegetable Soup Recipe

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Prep: 15min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, Saturated Fat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 2 Tbsp olive oil
• 1 medium yellow onion (chopped)
• 2 large carrots (chopped)
• 1 cup chopped celery
• 28 oz canned diced tomatoes
• 60 oz vegetable broth ( low-sodium)
• 3 medium potatoes (diced)
• 1 cup green beans (chopped)
• 3 bay leaves
• 2 tsp salt (or to taste*)
• 1 tsp ground black pepper
• 1 cup frozen sweet corn
• 1 cup frozen sweet peas
• 1/2 cup green onions (chopped)
• 1/4 cup fresh parsley (chopped)

Instruction:

1. Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
2. Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
3. Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

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.

Homemade Vegetable Soup

You’ll love this easy homemade vegetable soup, prepared Mediterranean-style with loads of vegetables, including zucchini, carrots, and mushrooms, and fresh herbs. A little lime juice finishes this soup to add brightness and round out flavor.

Prep: 15min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 236.4 kcal, Sugar 9.5 g, Sodium 634.1 mg, Fat 7.3 g, Saturated Fat 0.7 g, Carbohydrate 37.3 g, Fiber 9.4 g, Protein 10.4 g, unSaturated Fat 5.3 g, servingSize 1 serving

Ingredients:

• Extra Virgin Olive oil,
• 8 oz sliced baby bella mushrooms
• 1 bunch flat leaf parsley, (washed, dried, stems and leaves separated, then each chopped)
• 1 medium-size yellow or red onion, (chopped)
• 2 garlic cloves, (chopped)
• 2 celery ribs, (chopped)
• 2 carrots, (peeled, chopped)
• 2 medium zucchini, (tops removed, sliced into rounds or half-moons or diced)
• 2 golden potatoes, (peeled, small diced)
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp sweet paprika
• Salt and pepper
• 1 (15-ounce) can chickpeas, (rinsed and drained)
• 1 (32-ounce) can whole peeled tomatoes
• 2 bay leaves
• 1/2 tsp dry thyme
• 6 cups low-sodium vegetable or chicken broth
• Zest of 1 lime
• Juice of 1 lime
• 1/3 cup toasted pine nuts, (optional)

Instruction:

1. Sauté Mushrooms: In a large pot heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
2. Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
3. Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
4. Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
5. Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
6. Enjoy! Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. Enjoy!

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 add richness to vegetable soup?

What are the healthiest vegetables to put in soup?

• Carrots. Carrots belong to the root family of vegetables, which have edible portions that grow underground. …
• Potatoes. Potatoes are starchy vegetables that contain high amounts of vitamin C, potassium and iron. …
• Celery. …
• Broccoli. …
• Turnips. …
• Asparagus.