Vegetable soup doesn’t have to be bland and boring. This recipe is so hearty and delicious, you’ll hardly realize it’s vegetarian. It’s a comforting, feel-good soup and tastes so much better than canned or store-bought.

A bowl of vegetable soup next to the pot

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Whether you’re trying to watch your figure or sneakily slip more veggies into your kids’ diets, look no further than this homemade vegetable soup recipe. Get your deepest soup bowls ready, because you’re about to have your entire household wondering what that delicious aroma is wafting from the kitchen.

Ingredients for vegetable sopu

How to Make Vegetable Soup

What I love about this soup is that it comes together in one pot and it’s super easy to make. With minimal mess and maximum flavor, you can’t get much better than that. Follow the simple steps below to be well on your way to a comforting bowl of veggie soup.

  1. Aromatics – Preheat your soup pot with olive oil. Saute onions and carrots until golden.
  2. Add Vegetables and Broth – Add celery, canned tomatoes, broth, potatoes, green beans, and bay leaves. Season to taste with salt and pepper. Simmer for 25 minutes. 
  3. Finishing Touches – Add corn, sweet peas, green onion, and parsley. Simmer for an additional 5-8 minutes then serve.
a step by step on making vegetable soup

Vegetable Soup Variations 

Consider this soup your ticket to using all those veggie odds and ends hanging out in your fridge or freezer. This recipe is so versatile and you can change up the ingredients. Here are some of our favorite vegetable soup variations: 

  • Veggies: Broccoli, cauliflower, sweet potatoes, spinach, kale, zucchini, beets, asparagus, bok choy, broccoli rabe, cabbage, and leeks are all great substitutes or additions. 
  • Broth: Feel free to swap out vegetable broth for chicken or beef. This will make the soup taste that much heartier. 
  • Herbs & Spices: Add a couple of dashes of garlic powder, onion powder, Italian seasoning, and/or red pepper flakes. You can also elevate the dish by adding fresh dill or basil. The sky’s the limit!
  • Beans: Looking to add a little more fiber and protein? Add chickpeas or white beans. 
a pot of vegetable soup with herbs next to it

Common Questions:

Can you make vegetable soup spicy?

For a spicy vegetable soup, add some red pepper flakes or a couple of dashes of your favorite hot sauce to spice things up. You can also add some fresh chopped jalapeños into the soup.

Is vegetable soup healthy?

This soup gives you a generous serving of vegetables without needing much fat so you’ll feel good about getting seconds. See the nutrition label below for calories per serving.

How do you make soup flavorful?

Fresh herbs are key for the best flavor. You can use dried herbs as long as they haven’t been in your cupboard for longer than 3-4 years. Test for freshness by smelling them to see if they are still fragrant and add to taste since you typically need fewer dried herbs. Also, be sure to add salt to taste.

Can I cook this soup in a slow cooker?

If you’re the set it and forget it type, add the ingredients into the slow cooker and cook on low for 4-5 hours, but add the corn, sweet peas, green onion, and parsley in the last 20 minutes of cooking.

a bowl of vegetable soup

Make-Ahead

  • Freezing – If you’re an avid meal prepper, this soup is a great candidate for freezing. Allow your pot to completely cool to room temperature and portion out the soup into freezer-safe containers. When you’re ready to dig in, simply take a container out in the morning and let it thaw in the fridge.
  • Reheating – You can reheat soup from frozen or thaw in the refrigerator overnight then reheat in a saucepan or pot until warmed through to enjoy a quick weekday lunch or dinner. 

More Easy Soup Recipes

Natasha's Kitchen Cookbook

Easy Vegetable Soup Recipe

5 from 404 votes
Author: Natalya Drozhzhin
Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 servings
  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 large carrots , chopped
  • 1 cup chopped celery
  • 28 oz canned diced tomatoes
  • 60 oz vegetable broth,  low-sodium
  • 3 medium potatoes, diced
  • 1 cup green beans, chopped
  • 3 bay leaves
  • 2 tsp salt, or to taste*
  • 1 tsp ground black pepper
  • 1 cup frozen sweet corn
  • 1 cup frozen sweet peas
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh parsley, chopped

Instructions

  • Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
  • Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
  • Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Notes

Salt measurements can vary depending on the type you are using. Table salt will be closer to 2 tsp while a coarser salt may need 1 Tbsp. Always add salt to taste. 

Nutrition Per Serving

167kcal Calories30g Carbs5g Protein4g Fat1g Saturated Fat753mg Sodium722mg Potassium6g Fiber7g Sugar3180IU Vitamin A38mg Vitamin C71mg Calcium2mg Iron
Nutrition Facts
Easy Vegetable Soup Recipe
Amount per Serving
Calories
167
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Sodium
 
753
mg
33
%
Potassium
 
722
mg
21
%
Carbohydrates
 
30
g
10
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
3180
IU
64
%
Vitamin C
 
38
mg
46
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Vegetable Soup, vegetable soup recipe
Skill Level: Easy
Cost to Make: $
Calories: 167

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • Elizabeth
    April 7, 2024

    This was very good and very fresh. I used Bonafide Provisions brand veggie stock: 1 carton salt free and 1 carton with sodium. Peeled fresh tomatoes not canned (grocery store had a big sale so I couldn’t resist); Yukon Gold potatoes. Did not add 2 tsp salt, instead seasoned with Trader Joe’s umami seasoning (mushroom based seasoning salt) to taste. I put raw kale in the bottom of my bowl, ladled the soup over and let it sit a few minutes to soften the kale. Delicious!

    Reply

  • Henry Elliott
    April 6, 2024

    Natasha is my go-to chef I cook all her meals even have the book sad part is I ordered the book before I found out she was having a signing my bad anyway I make this soup all the time I’m going to make it tomorrow I love the taste love the recipe thanks Natasha you’ve been in my kitchen for 3 years now LOL thank you

    Reply

    • NatashasKitchen.com
      April 7, 2024

      Thank you so much, Henry! I’m so glad you’re enjoying the recipes.

      Reply

  • Bootsie
    March 15, 2024

    I need to triple this recipe for a crowd. You’re telling me I’m actually using 180 oz of broth for that? 🥴

    Reply

    • NatashasKitchen.com
      March 15, 2024

      That’s correct. You’ll increase all the ingredients by 3.

      Reply

  • Kayla Kettlewell
    March 7, 2024

    About how much would he 1 serving? I see that this recipe is for 8 servings so each serving would have to be over a cup. At least 2 cups or more.

    Reply

    • Natasha's Kitchen
      March 7, 2024

      Hi Kayla, it’s approximately like that. You can divide the whole recipe to the serving size to get the accurate per serving size.

      Reply

  • Gabrielle Amber Yoder
    March 4, 2024

    I used crushed fire roasted tomatoes and swapped some of the salt for Vegeta, used some brown rice pasta for potatoes. Really this is great because you can ‘swap out’ for whatever you have and it’s a great base recipe. Little of this, little of that, but overall it’s perfect as is. Thank you!

    Reply

    • NatashasKitchen.com
      March 4, 2024

      That’s great, Gabrielle! Thank you for sharing.

      Reply

  • Babs
    February 25, 2024

    Excellent recipe. I swapped out sweet potatoes for the potatoes and add a handful of garbanzos or black beans when I’m ready to dig in. Delish!

    Reply

    • Natasha's Kitchen
      February 25, 2024

      Great to hear that you enjoyed it!

      Reply

  • joann
    February 16, 2024

    Need to use a good vegetable broth, as it a key ingredient. My broth was very salty and overpowering (without the added salt from the recipe). Will try again with a better one. I had to add crushed tomatoes to cut the salt, and added Italian seasoning for balance. Thank you.

    Reply

    • NatashasKitchen.com
      February 16, 2024

      Thank you for sharing, Joann!

      Reply

  • Heather
    January 29, 2024

    How can I convert this to make in an instapot or crockpot? Is there a difference between fresh vegetables and frozen?

    Reply

    • NatashasKitchen.com
      January 29, 2024

      Hi Heather! See my note in the common questions sections above for instruction on making in a slow cooker. I have not tested it in an instant pot to provide those instructions.
      Frozen vegetables don’t need to cook for as long as fresh. They also aren’t as crisp when cooked.
      I hope you love the recipe.

      Reply

  • Mary
    January 29, 2024

    Thank you for this delish veggie soup. I added zucchini and a sweet potato instead of white potato otherwise followed recipe exactly. Great in a cold New England day!

    Reply

    • NatashasKitchen.com
      January 29, 2024

      Sounds delicious, Mary! Thank you for sharing.

      Reply

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