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Vegetable Soup is hearty, healthy, and loaded with vegetables. Cooked all in one pot, this soup is ready in about 35 minutes. It’s super versatile too! You can make this on the stovetop or in the slow cooker.
For more warm and comforting soups, try my Homemade Chicken Soup or Navy Bean Soup next.
Why We Love This Recipe
- Healthy and Filling – This soup is healthy, light, and filling too. It comes in at about 100 calories for a bowl with the recipe as written.
- Simple To Make – This one pot recipe is super easy to make! Just chop the veggies, saute them, add the broth and herbs, and simmer.
- Tasty Way To Eat Veggies – If you have picky eaters in your house, they’re sure to love this soup! It’s a great way to get kids (and adults) to eat more veggies.
RECIPE WALK-THROUGH
Ingredient Notes
- Vegetables – Onion, carrots, celery, corn, green beans, zucchini, diced tomatoes. Each of these can be used either fresh, canned, or frozen. Canned veggies may only need a minute to warm up and become mushy if cooked longer, so just add them at the end.
- Herbs – I used dried basil, dried oregano, bay leaves, dried thyme, and fresh minced parsley. You can also use all fresh herbs if you have them. You would just double or triple the amount of dried.
How To Make Vegetable Soup
See the recipe card below for full, detailed instructions
I love that this soup is a complete meal made in just one pot! Here is how to make Vegetable Soup:
- Cut vegetables into equal sized pieces. We like to keep the pieces fairly small so you can fit a lot on your spoon. So many different types of vegetables will work for this recipe – peas, carrots, potatoes, celery, green beans, corn, onions, green beans, mushrooms, or tomatoes. You can use fresh, canned, or frozen. I recommend peeling the potatoes and carrots if you use those, but it’s not required.
- Saute tougher veggies in butter or olive oil. Make sure to season with salt and pepper. This will be the main part of your soup, so doing this step adds a ton of flavor. You can also use olive oil, but butter will add a whole other depth of flavor.
- Toast the spices and seasonings. Stir in tomato paste, bay leaves, thyme, salt, and pepper, and cook for a minute or two. Toasting the spices helps to release their aroma and flavor and will add another level of flavor to your soup. Sometimes I’ll add a little paprika for another layer of flavor.
- Add broth and simmer. Add diced tomatoes and broth and bring to a boil. Turn down the heat and simmer, covered, for about 20 minutes. Stir in minced parsley right at the end.
Serving Suggestions
When serving, I like to add fresh cracked black pepper and some fresh grated Parmesan cheese to each bowl. It’s such a cozy, belly-warming meal!
On the side, we love some crispy toasted Garlic Bread or One Hour Dinner Rolls, and if we need to stretch the meal for a few more people, a side salad like this Spinach Salad.
Slow Cooker Vegetable Soup
To make this soup in your crockpot, you can stir everything together in the pot and cook on high for 3-4 hours or low for 6-7 hours. If you have time, I recommend first sauteeing the carrots, onions, and celery in olive oil or butter for several minutes, then adding the spices, seasonings, garlic, and tomato paste and cooking for another couple of minutes before adding everything to the slow cooker.
Storage Tips
The Best Way to Store Leftovers
Leftover vegetable soup should be stored in an airtight container in the refrigerator and will last 4-5 days. Reheat on the stove over medium-low heat.
To freeze, let soup cool for 1-2 hours then pour into freezer bags. These will stay fresh in the freezer for up to 6 months. Make a double batch and freeze half for a quick dinner when you need it.
Recipe Tips
- Add Meat – For a heartier soup variation, I will add ground beef or chicken. This Vegetable Beef Soup is also a favorite.
- Choose Your Vegetables – You can use just about any vegetables that you like to eat. Corn, green beans, peas, celery, carrots, tomatoes, beans, onions, zucchini, cabbage, and kale all work well in this soup.
More Easy Soup Recipes
- Tortellini Soup with Italian Sausage & Spinach
- Baked Potato Soup
- Ground Turkey and Rice Soup with Kale
- Bacon and Bean Soup
- Beer Cheese Soup
- 7 Can Soup
Vegetable Soup
Ingredients
- Olive oil
- 1 Small onion diced (about 1 cup)
- 1 cup Sliced carrots
- 1 cup Chopped celery
- 3 Garlic cloves minced
- 1 tablespoon Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 Bay leaves
- ¼ teaspoon Dried thyme
- 1 cup Frozen or fresh corn
- 1 cup Frozen or fresh green beans bite-sized pieces
- 1 cup Diced zucchini
- 15 ounce Can diced tomatoes with the juices
- 8 cups Chicken broth can substitute vegetable broth
- Salt and pepper to taste
- ½ cup Fresh minced parsley
Instructions
- Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
- Add minced garlic, tomato paste, basil, oregano, thyme, bay leaves to the pot and cook for a couple of minutes, stirring often. Then add corn, green beans and zucchini. Continue to cook and stir for about 2 minutes. Season with a pinch of salt and pepper.
- Pour in undrained tomatoes and chicken or vegetable broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Stir in fresh minced parsley.
- Serve hot, with grated parmesan cheese and some crusty bread for dipping.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Loved it. I diced up a quarter head of cabbage! It was just delicious!
Nice! Thanks for stopping by Ruth.
We love this recipe. I use frozen vegetables for most of it. I also added chopped fresh spinach. Great healthy meal.
Love the feedback Mena! Thanks for stopping by.
You don’t have a can weight for the diced tomatoes and you have tomato paste in the directions but not in the ingredient list. I am looking forward to making this soup and hope I can get clarification on the recipe.
Hi Michelle, It’s a 15-ounce can of tomatoes (sometimes sold in 14 ounce cans, either if fine). Tomato paste is in the ingredients list just below the carrots and celery.
Is this soup freezer friendly?
Absolutely! Let it cool, then transfer to a freezer safe container. Thaw in the fridge before heating.
Looking forward to this being a staple! Easy to make and yummy
Great feedback Elizabeth! Thank you for stopping by.
If I double the recipe do I double the broth as well?
Hi Amy, that kind of comes down to personal taste, and whether you like a lot of broth in your soup. If I was going to double all of the veggies I’d double the broth too.
I forgot to mention I did not find the tomato paste in the printed instruction. After watching your video I see it gets added with the veggies. Plus one question: What is the serving size in ounces ? I realize it’s 6 servings but it would be nice to it in ounces. I guess I could weight the complete batch and divide by 6 ! Thanks agin, Dave
Outstanding veggie soup. All I’m changing next time is adding mushrooms. I think they should be sauteed first to remove some of the liquid. Thanks much this is a winner-soup !
Nice! Thanks for stopping by David.
I’ve made this soup many times so good!