Published March 11, 2019. Updated January 25, 2023
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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.
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 definitelywant 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
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 veggieson 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 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.
Can I Freeze Vegetable Soup?
Yes. This vegetable soup freezes really well and reheats well.
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:
- Vegetable Beef Soup
- Slow Cooker Minestrone
- Mexican Vegetable Soup
- Super Easy Cauliflower Vegetable Soup
- Cabbage Soup
- Italian Vegetable Lentil Soup
- Sausage And Vegetable Soup
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
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Print Recipe
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.
Watch the video
Servings: 8 servings
Prep15 minutes minutes
Cook40 minutes minutes
Ready in: 55 minutes minutes
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
Instructions
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.
Notes
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 198Calories 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.
Course: Main Course
Cuisine: Mediterranean
Keyword: healthy vegetable soup
Author: Jaclyn
Recipe originally shared Oct. 2014.
