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This flavorful one pot Vegetable Soup is packed full of nutritious ingredients and fresh vegetables. Make soup season healthy with this delicious soup that is loaded with fresh veggies like carrots, celery, sweet corn, potatoes, canned tomatoes, and fresh herbs & dried herbs in a perfectly seasoned vegetable or chicken stock base.
Want more vegetable loaded soups? Try this creamy and delicious Vegetable Chowder, this protein packed Vegetable Beef Soup, or this Chicken Tortilla Vegetable Soup that combines two yummy soups in one.
The Best Vegetable Soup Recipe
I know vegetable soup may not look that exciting. I mean, it’s just lots of veggies, right?! But trust me on this one, this vegetable soup is anything but boring, makes for the best healthy lunch meal prep, and it is packed loaded with healthy and wholesome ingredients.
Simple steps to making homemade vegetable soup include starting with a large pot, everything cooks in one pot, a classic mirepoix which is a classic soup base of finely diced onion, carrot, and celery – and then lots of fresh and frozen everyday vegetables that summer in a perfectly seasoned tomato based broth.
Fresh Simple Ingredients Needed
- Olive Oil : I use extra-virgin ‘light tasting’ olive oil.
- Sweet Onion : Also called a vidalia sweet onion; it’s a sweeter, more mild onion that’s perfect for this soup recipe.
- Carrots : It’s best to buy regular carrots, peel the skin off, and then slice into thin and small pieces. You can use baby carrots, however, regular carrots have much better flavor to them.
- Kosher Salt
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, use garlic paste, or chopped garlic from a jar.
- Chicken Broth OR Vegetable Broth : For a try vegetarian soup use vegetable broth or vegetable stock. I prefer the flavor of chicken broth, chicken stock, or chicken bone broth in this recipe so that is what I use. You can use the low-sodium version of broth or stock if you prefer. Or use half and half of regular salted broth + low sodium broth.
- Petite Diced Tomatoes : One 28 ounce can of undrained diced tomatoes.
- Potatoes : Peel the potatoes and cut into small chunks. Use red potatoes or yellow Yukon potatoes.
- Frozen Chopped Green Beans
- Fresh Parsley : Use flat-leaf parsley; it has the best flavor and wilts in the soup for a better texture.
- Bay Leaves
- Dried Basil
- Italian Seasoning
- Dried Thyme
- Black Pepper
- Frozen Peas & Frozen Corn
How To Make Homemade Vegetable Soup (Printable Recipe Card)
In a large soup pot or cast iron dutch oven, over medium-high heat, add the olive oil, onions, carrots, and celery. Sauté until softened, about 5-8 minutes, stirring occasionally.
Stir in the garlic and cook for 1 minute.
Add in the broth, petite diced tomatoes, chopped potatoes, frozen green beans, parsley, bay leaves, salt, basil, Italian seasoning, thyme, and black pepper. Stir until combined and bring the soup to a boil.
Once boiling, reduce the heat to medium low, and cover the pot with a lid. Let simmer for 30 minutes.
Stir in the frozen corn and peas, and let the soup cook for an additional 15-20 minutes, or until all the vegetables are softened to your preference.
Remove the bay leaves and serve the soup warm. Enjoy!
How To Store Leftover Vegetable Soup & Reheating Instructions
Place any leftover soup inside an airtight container, or you can meal prep and place the soup in several different containers, and store in the refrigerator for up to 5 to 7 days.
This soup reheats well in the microwave or on the stove top. Microwave in 30 second bursts until heated through. Or put the soup inside a saucepan and heat, over medium heat, until heated through.
To freeze this easy vegetable soup recipe, allow the soup to cool closer to room temperature, and then transfer the soup to a freezer-safe container or bag. Freeze for up to 3 months. Let the soup thaw in the fridge overnight before reheating. You can also put the frozen soup in the slow cooker, or in a saucepan on the stove top, and cook until heated through. I recommend doing LOW heat in the slow cooker and medium to medium-high heat, while stirring occasionally, on the stove top.
Pro Tips From The Test Kitchen
- Use Fresh Parsley : I know most of the time dried herbs can easily be substituted for fresh herbs, but not in this recipe! I promise, the fresh parsley adds so much flavor that really helps flavor this vegetable soup perfectly. Don’t be tempted to replace it with dried as the soup will taste much better with fresh. Also, make sure you are using the flat-leaf Italian parsley in this soup. Chop it up really finely so there are no large chunks of it.
- Vegetable Tip : Chop all the vegetables (carrots, celery, potatoes) roughly the same size; in very small, bite-sized pieces to ensure that they cook quickly and evenly in the soup pot. I also recommend using whole carrots that have been peeled and then chopped small. Whole carrots have much better flavor and cook to a softer texture than baby carrots.
- Simmer Time Is So Important : Make sure that you are following the recipe instructions and allowing the soup to simmer for at least 30 minutes in the first step, plus another 15 or 20 minutes once you add the frozen veggies. Use a pot that has a lid because you want to lock in all those flavors, and the heat, during the simmer time. The simmer time is what allows the vegetables to soften and for all the flavor to meld together.
- Chicken Broth or Vegetable Broth Notes : Vegetable broth or stock can be hard to find, which is why I end up using chicken broth or stock in this recipe. If you need or want a true vegetarian soup, the make sure you are using vegetable broth or vegetable stock. I prefer using chicken bone broth because I think it adds the best flavor to the vegetable soup. But you can also use chicken broth, chicken stock, or water + bouillon. Use the low sodium versions of broth if you need to watch your sodium intake or if you just prefer a lower salt amount.
Recipe FAQs
Can I Add Leafy Greens To Vegetable Soup?
Try adding some fresh baby spinach to the soup for some added color and nutrition. I have never added spinach but it is an option if you love spinach and want to add some more leafy green vegetable to the soup. I would recommend adding the chopped baby spinach in with the frozen corn and frozen peas.
How Could I Add Some Spice To Vegetable Soup?
Yes of course! If you prefer a zestier soup with some spice, add in some red pepper flakes with the basil and thyme. You could also add in some fresh jalapeños or a dash (or two) of hot sauce in with the broth.
What Is The Best Potato To Use?
I recommend using red potato or yellow Yukon potatoes in this recipe. Another option is sweet potato but make sure you cut them really small, so they will cook and soften in time. The potato skin can stay on or peel it off with a vegetable peeler; I prefer the skin peeled off.
What Is The different Between Flat Leaf and Curly Parsley?
Flat-leaf (Italian) parsley is best for flavoring soups, broths, and sauces because it has a stronger herbaceous taste which flavors the soup base really well. Flat leaf parsley also wilts easily, similar to spinach. Curly parsley has a crunchier texture to it and a much more mild taste, which is why it’s best used for a decorative, mild garnish that will add some color to a dish for serving.
Is It Best To Use Broth, Stock, or Bone Broth In Soup Recipes?
You can use whichever you prefer – if you’re watching sodium intake for dietary or personal preferences, then be sure and use the low-sodium versions of broth or stock. I typically use chicken bone broth because I think it has the best flavor and I normally cannot find canned vegetable broth at my grocery store. If using full salt broth or low-sodium, adjust the salt amount as needed. Taste at the end and see what you think. Vegetables are bland and the kosher salt really helps to add some flavor, so you do need some in the recipe.
More Soup Recipes You’ll Love
- Cream Cheese Chicken Soup
- Cheesy Taco Soup
- Pasta Fagioli Soup
- Chicken Detox Soup
- Creamy Chicken Noodle Soup
- Instant Pot Tomato Tortellini Soup
- Minestrone Soup
- Vegetable Beef Noodle Soup
Vegetable Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion finely diced
- 2 cups chopped carrots finely chopped
- 1 cup thinly sliced celery
- 1 teaspoon kosher salt
- 4 cloves garlic minced or pressed
- 4 cans (14.5 oz each) chicken broth or vegetable broth
- 1 can (28 oz) petite diced tomatoes (do not drain)
- 3 cups peeled and small chopped potatoes (red or yukon gold potatoes)
- 1½ cups frozen chopped green beans
- 1/3 cup chopped fresh flat-leaf parsley
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1½ cups frozen peas
- 1½ cups frozen corn
Instructions
- In a large soup pot or cast iron dutch oven, over medium-high heat, add the olive oil, onions, carrots, celery, and salt. Sauté until softened, about 5-8 minutes, stirring occasionally.2 tablespoons olive oil, 1 sweet onion, 2 cups chopped carrots, 1 cup thinly sliced celery, 1 teaspoon kosher salt
- Stir in the garlic and cook for 1 minute.4 cloves garlic
- Add in the broth, petite diced tomatoes, chopped potatoes, frozen green beans, parsley, bay leaves, salt, basil, Italian seasoning, thyme, and black pepper. Stir until combined and bring the soup to a boil.4 cans (14.5 oz each) chicken broth or vegetable broth, 1 can (28 oz) petite diced tomatoes, 3 cups peeled and small chopped potatoes, 1½ cups frozen chopped green beans, 1/3 cup chopped fresh flat-leaf parsley, 2 bay leaves, 1 teaspoon kosher salt, 1 teaspoon dried basil, ½ teaspoon Italian seasoning, ½ teaspoon dried thyme, ½ teaspoon black pepper
- Once boiling, reduce the heat to medium low, and cover the pot with a lid. Let simmer for 30 minutes.
- Stir in the frozen corn and peas, and let the soup cook for an additional 15-20 minutes, or until all the vegetables are softened to your preference.1½ cups frozen peas, 1½ cups frozen corn
- Remove the bay leaves, taste the soup and add more salt if needed, and serve the soup warm. Enjoy!
Notes
- Use Fresh Parsley : I know most of the time dried herbs can easily be substituted for fresh herbs, but not in this recipe! I promise, the fresh parsley adds so much flavor that really helps flavor this vegetable soup perfectly. Don’t be tempted to replace it with dried as the soup will taste much better with fresh. Also, make sure you are using the flat-leaf Italian parsley in this soup and not the curly leaf parsley. Chop it up really finely so there are no large chunks of it.
- Vegetable Tip : Chop all the vegetables (carrots, celery, potatoes) roughly the same size; in very small, bite-sized pieces to ensure that they cook quickly and evenly in the soup pot. I also recommend using whole carrots that have been peeled and then chopped small. Whole carrots have much better flavor and cook to a softer texture than baby carrots.
- Simmer Time Is So Important : Make sure that you are following the recipe instructions and allowing the soup to simmer for at least 30 minutes in the first step, plus another 15 or 20 minutes once you add the frozen veggies. Use a pot that has a lid because you want to lock in all those flavors, and the heat, during the simmer time. The simmer time is what allows the vegetables to soften and for all the flavor to meld together.
- Chicken Broth or Vegetable Broth Notes : Vegetable broth or stock can be hard to find, which is why I end up using chicken broth or stock in this recipe. If you need or want a true vegetarian soup, the make sure you are using vegetable broth or vegetable stock. I prefer using chicken bone broth because I think it adds the best flavor to the vegetable soup. But you can also use chicken broth, chicken stock, or water + bouillon. Use the low sodium versions of broth if you need to watch your sodium intake or if you just prefer a lower salt amount. Adjust the salt amount as needed. Four cans is equal to almost 4 cups of broth (like 2 tablespoons less than 4 cups for an exact amount, I normally use a 32 ounce container of broth which has 4 cups in it).
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Has anyone put a banana is their vegetable soup? I often add a pear and apple to my veggy stock and use it in my soup.
I used 1/2 t tumeric and 1 t ground coriander. Added a can of drained and rinsed chick peas, used fresh vegetables, added corn, didn’t use potatoes, added some mushrooms. I don’t know what kind. But my family loved it!
Love reading what you added and used in the dish! Thanks for commenting!