Vegetable Soup
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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 it’s also so easy to make. It just takes some chopping of ingredients 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!
What Vegetables Should I Add to Vegetable Soup?
You can put whatever vegetables you like in this soup, from seasonal fresh veggies to frozen ones. Here’s a list of what I used;
- carrots
- celery
- tomatoes
- potatoes
- green beans
- corn
- peas
- yellow onion and garlic
You may also want to stir in spinach or kale right towards the end of simmering. Sweet potato or butternut would be a fun autumn soup version. I sometimes like to add kidney beans or cannellini beans for more protein and texture.
How to Make Vegetable Soup – Watch the Video!
This soup is jam-packed with veggies 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 veggies in your refrigerator 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 for about 3 hours or low heat for about 6 – 7 hours. Add peas and corn during the last 30 minutes.
This is also a great instant pot vegetable soup recipe! Use your instant pot to saute your aromatics and then add all other vegetables to the pressure cooker. Be sure to securely lock the lid, then use the manual valve to release pressure when done.
Can I Freeze Vegetable Soup?
Yes. This soup freezes really well and reheats well. Store in an airtight container in the fridge or freezer.
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 if you want a greater depth of flavor. Here’s a few ideas of what you could add:
- Fresh herbs 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.
- Spritz with fresh lemon juice.
More Veggie 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
Follow Cooking Classy
Vegetable Soup
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
- 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.