Vegetable Soup is the ultimate cozy classic that never goes out of style. Whether you’re looking for a hearty meal to fight off the chill or a nourishing way to load up on fresh produce, this simple recipe delivers every time. With a rainbow of vegetables simmered in savory broth, it’s comfort food with a healthy twist.
There’s something magical about a big pot of homemade soup bubbling on the stove. This vegetable soup isn’t just easy to make—it’s packed with flavor, adaptable to what’s in your fridge, and satisfying enough to serve on its own or as a perfect side. Let’s turn your everyday vegetables into something truly delicious.
Why You’ll Love This Recipe
There are countless reasons to make this vegetable soup a regular in your kitchen, but here are some of the top ones:
- Wholesome and Nourishing: Loaded with fiber-rich veggies and no heavy cream or processed ingredients.
- Quick and Simple: No complicated steps—just a bit of chopping and simmering.
- Budget-Friendly: Uses affordable, everyday ingredients you probably already have.
- Customizable: Swap in whatever vegetables you have on hand—fresh, frozen, or even canned.
- Meal-Prep Friendly: Makes a big batch, stores well in the fridge, and freezes beautifully.
- Naturally Vegan and Gluten-Free: Great for a variety of diets without sacrificing flavor.
- Kid-Approved: Mild flavors and familiar veggies make it a hit with even picky eaters.
This is the kind of soup you’ll turn to when you want to eat something good and feel good doing it.
Ingredients
Here’s everything you’ll need to make this comforting vegetable soup. All ingredients are simple, pantry-friendly, and easy to substitute:
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, diced (Yukon gold or red work best)
- 1 cup green beans, trimmed and cut into bite-size pieces
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup green peas (frozen or fresh)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (low-sodium preferred)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Optional additions:
- A handful of chopped spinach or kale for extra greens
- 1 tablespoon lemon juice (brightens the flavor)
- Red pepper flakes for a bit of heat
Pro tip: Use frozen veggies to save time or boost convenience—just adjust the simmering time slightly.
Instructions
Follow these simple steps to make a flavorful vegetable soup that’s perfect every time:
- Heat the oil
In a large soup pot, heat olive oil over medium heat. - Sauté aromatics
Add chopped onion and sauté for 3–4 minutes, until soft and translucent. - Add garlic
Stir in minced garlic and cook for about 30 seconds, just until fragrant. - Add root vegetables
Add chopped carrots and potatoes. Cook for 4–5 minutes to start softening them. - Pour in liquids and tomatoes
Add the diced tomatoes (with their juice) and vegetable broth. Stir to combine. - Season
Sprinkle in thyme, basil, oregano, salt, and pepper. Bring to a gentle boil. - Simmer
Reduce heat and let the soup simmer uncovered for 20–25 minutes, or until carrots and potatoes are fork-tender. - Add quick-cook veggies
Stir in green beans, peas, and corn during the last 5 minutes of cooking. - Taste and adjust
Taste the soup and adjust seasoning if needed. Add lemon juice or red pepper flakes if desired. - Serve
Ladle into bowls and garnish with fresh parsley or a drizzle of olive oil. Serve hot.
This soup only gets better as it sits—hello, delicious leftovers!
Recipe Details & Nutrition Facts
📋 Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6 (about 1.5 cups per serving)
- Skill Level: Easy
- Method: Stovetop
- Cuisine: American
🥗 Nutrition Facts (Per Serving – Approx. 1.5 cups)
- Calories: 150
- Carbohydrates: 26g
- Fiber: 5g
- Sugars: 5g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 480mg
- Trans Fat: 0g
Note: Nutritional values are estimates and will vary based on exact ingredients and serving sizes.
Tips & Variations
Here are some expert chef tips and creative twists to elevate your vegetable soup every time:
🔧 Cooking Tips
- Sauté your veggies: Don’t skip sautéing onions and garlic—it builds a rich flavor base.
- Cut evenly: Dice vegetables to similar sizes so they cook evenly.
- Taste as you go: Adjust seasoning after simmering. A touch of lemon juice or a pinch more salt can brighten the whole dish.
🔄 Variations
- Add protein: Stir in cooked lentils, white beans, chickpeas, or shredded chicken for a heartier bowl.
- Use what you have: Swap in squash, zucchini, cabbage, or spinach depending on the season.
- Go spicy: Add red pepper flakes, cayenne, or diced jalapeño for a little kick.
- Make it creamy: Blend half the soup for a thicker, creamier texture—great for cold nights.
- Change the herbs: Try rosemary, bay leaf, or Italian seasoning to mix things up.
🧊 Storage & Freezing
- Keeps well in the fridge for up to 5 days.
- Freeze in airtight containers for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
This soup is incredibly forgiving—feel free to make it your own!
Vegetable Soup
Equipment
- – Large pot
- – Cutting board
- – Sharp knife
- – Wooden spoon
- Ladle
Ingredients
- – 2 medium carrots peeled and chopped
- – 2 medium potatoes cubed
- – 1 cup green beans trimmed and cut into 1-inch pieces
- – ½ cup corn kernels fresh, canned, or frozen
- – ½ cup green peas
- – 1 14 oz can diced tomatoes
- – 1 medium onion finely chopped
- – 2 cloves garlic minced
- – 4 cups vegetable broth
- – 2 tbsp olive oil
- – 1 tsp dried thyme
- – ½ tsp dried basil
- – ½ tsp dried oregano
- – Salt and black pepper to taste
- – Fresh parsley optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté until soft and translucent, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add carrots and potatoes; sauté for 3–5 minutes.
- Pour in diced tomatoes and vegetable broth.
- Add thyme, basil, oregano, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Add green beans, corn, and peas in the last 5 minutes of cooking.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with parsley if desired.
Notes
– Stir in cooked rice, pasta, or lentils for a heartier meal.
– Use frozen vegetables to save time.
– Freezes well for up to 3 months.
– Add red pepper flakes for a spicy kick.
FAQs
Can I freeze vegetable soup?
Absolutely! Let the soup cool completely, then portion it into airtight, freezer-safe containers. It freezes well for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Can I use frozen vegetables instead of fresh?
Yes! Frozen veggies are a great time-saver and work perfectly in this recipe. Just add them in the last 5–10 minutes of cooking so they don’t become mushy.
How long does vegetable soup last in the fridge?
Stored in an airtight container, this soup stays fresh in the refrigerator for 4 to 5 days. The flavors actually deepen over time, making leftovers even tastier.
Can I make this soup in a slow cooker?
You sure can! Just add all the ingredients to your slow cooker (except for peas, corn, and green beans), and cook on low for 6–8 hours or high for 3–4 hours. Stir in the quick-cook veggies during the last 30 minutes.
Can I add grains or pasta?
Definitely! Stir in cooked rice, quinoa, or small pasta like ditalini or elbow macaroni to make the soup more filling. You can even cook them right in the broth—just adjust the liquid slightly.
Conclusion
There’s a reason this vegetable soup is a timeless favorite—it’s hearty, healthy, and endlessly flexible. Whether you’re making a batch for a cozy dinner, storing it for meal prep, or using up leftover veggies, this soup delivers comfort and nourishment in every spoonful.
Try pairing it with warm crusty bread, a grilled cheese sandwich, or even a crisp side salad for a complete meal. However you serve it, it’s sure to become a staple in your kitchen.
Feel free to leave a comment or tag your bowl on social media—I’d love to see your version of this classic!