Easy Vegetable Soup Recipe
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.

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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.

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.
- Aromatics – Preheat your soup pot with olive oil. Saute onions and carrots until golden.
- 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.
- Finishing Touches – Add corn, sweet peas, green onion, and parsley. Simmer for an additional 5-8 minutes then serve.

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.

Common Questions:
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.
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.
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.
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.

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
- Chicken Tortilla Soup Recipe
- Easy Taco Soup Recipe
- Chicken and Wild Rice Soup
- Minestrone Soup
- Cabbage Soup
Easy Vegetable Soup Recipe

Ingredients
- 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.
I made this soup yesterday. Excellent soup, so healthy, super easy.
Nice to know that you enjoyed our Easy Vegetable Soup Recipe!
Love this soup just as it is. This time I did add lean ground beef and yellow squash. I did add 2 teaspoons of Italian seasoning also. Was so yummy. Thanks
Thank you for sharing, Sara!
When do you use a pot lid. Or, lids are not necessary for your recipes?
Hi Alexandra, I didn’t use the cover while cooking the soup. Some recipes make require it, this recipe did not.
Made this tonight for dinner… family loved it… thank you Natasha…
You’re very welcome, Nancy! I’m glad it was a hit with the family! 🙂
Hi Natasha,
I am bolinian, and i live in Germany, and i follow you for some tome now.
I love your recepies.
Particularly, I have tried the Apple pie, the chicken lasagna, the banana bread, the red velvet cacke!! LOVE them all, thank you!!! You are very simpatish and sweet.
Have you tried the Bolivian Panut soup??? You should try it! https://m.youtube.com/watch?v=SvOiAl3hfMY
It’s veeery good.
Lots of love
Valeria
Hi Valeria. That’s wonderful. I’m so glad you love my recipes. Thank you for the recommendation. 🙂
i will make this recipe adding either pasta or cannellini beans will measure into quart jars to see how the multiply for canning will use some zesty v8 in place of some of broth then when opening jar will reheat for 8-10 minutes and adding frozen veggies at that time
Hi Sharron, we’d love to know how you liked it!
Loved this recipe, so easy to make, absolutely delicious, make quite a few of your recipes with great results.
Hi Jean! That’s great to hear. Thank you for sharing. I’m glad you loved it.
In addition to dried basil and oregano I add a splash of lemon juice just as I put it in my bowl. It really brightens it all up.
Sounds delicious!
I made this soup. I love how healthy it is. I used low sodium chicken broth. It was terribly bland. It needed help and I didn’t want to dump salt in it. I’m not a good cook. I didn’t know what to do.
My husband and son ate it with Frank’s hot sauce.
Hi Brenda, using a good quality broth can make all the difference and with soup, it’s easy to underestimate how much salt is needed. Also, some canned tomatoes have more or less salt so I always adjust salt to taste at the end.
Be sure to add some spices–I use about a teaspoon each of dried basil and oregano. You can also add 1 Knorr chicken bouillion to add just about enough salt & lots of flavor.
This soup is so delicious and cozy- perfect for a snowy day! I love how tasty it is. It’s comforting to know that it is extremely healthy. Thank you, Natasha!
Hi Madge! I’m so glad you love it! Thank you for sharing.
It’s a cold snowy day and I do not have vegetable broth. Can I use beef or chicken broth?
That will work too!
I love this soup. It is hearty and warms you up. Can’t wait to try your other recipes.
Hi Dave! I’m so glad you loved this recipe. I hope you find many more to enjoy.
I made this soup and thought it was tasty. I will make it again but I will tweak it. When I make it again I will cover bottom of pot with oil and also sauté a head of garlic and a can of tomato paste. I also cooked rotini macaroni separately and added to soup after it was cooked. I will eliminate black pepper.
Thank you so much for sharing that with me, Vinny!
Cooked this soup for the first time today. Omitted the potatoes and added broccoli and a little cooked chicken. Was so delicious. Ate three bowls. So so good.
So glad you loved it, Teresa! Thank you for sharing.
Question, I plan to use frozen green beans, so would I add those at the end like the corn and peas?
Yes, that would be fine.
Hi Natasha
Just wondering … I have a Philips soup pot and my question is. Can I make your soup recipes in the electric soup pot or not? Do I have to use a heavy stove pot or Dutch oven?
Hi Joan! You’ll have to experiment with it. I’ve successfully made it in a slow cooker on low for 4-5 hours, but I add the corn, sweet peas, green onion, and parsley in the last 20 minutes of cooking.
Oh my goodness, what a wonderful recipe for a cold autumn evening! It was so easy to make. I only tweaked a couple of things-I used half vegetable stock and half chicken stock. And I really like Herbs de Provence, so I made a bouquet garni of rosemary, thyme, basil, and oregano. Thanks so much for the recipe!
You’re welcome! Thank you for the feedback, Marianne! I’m so glad you love this recipe.
I’m new to cooking and have made this 3 times already! It’s been great for building my confidence in the kitchen because no matter what veggie combo I use, it turns out amazing. Thank you for providing such a simple, customizable recipe!
That’s great, Alex! Thank you.
Followed the recipe as written only added 1 tsp. salt. So, so good!
Good to know that you liked it!
Hi Natasha, I made this soup yesterday, so full of favor! The only addition I made was a can of cannellini beans. My husband, who is not a vegetable eater, had 2 bowls!
So glad to hear it was enjoyed, Dolores! Thank you for the review.
Could this be cooked in the Crockpot on Low for 4-5 hrs instead of the stovetop?
Hi Denise, I have not made it in a crock pot to advise. One of my readers commented on making this in a crockpot successfully.
My family likes a thick broth how can I make this a little thicker
Hi Jojo, you can simmer it down more if you’d like.
add instant mashed potatoes, a spoonful at a time to thicken.
Thank you so much for sharing that with us!
A little high in sodium. If you have time to make your own vegetable stock, I’m sure the sodium level would decrease significantly. Delicious soup!!
Thank you for the feedback, Sandra! 🙂
Made this tonight. So full of flavour! I decided to leave the corn out. I added a couple parsnips and two chicken breasts. Once all cooked I shredded the chicken and then added it back into my soup pot. Super easy and super tasty! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Shelley!
Made the soup with a couple of changes. Left out the peas, parsley and green onions. Instead I topped the soup with some jalapeños, avocado and cilantro and it was perfect. Will be making it again. Thanks for the recipe.
That sounds delicious! Thank you for sharing.
Can this be made in a crock pot? If so cook for how long. I would add everything to the crock pot and turn it on just don’t know for how long on low
I have not made it in a crock pot to advise. One of my readers commented on making this in a crockpot successfully.
Made it today followed exact recipe. Turned out great. Thank you for this easy and tasty soup.
You’re welcome! Glad you enjoyed it.
Instead of potatoes, I used 2-3 peeled turnips…..they take on the flavor of the soup….another veggie!! (No one ever knows…lol)
I made this soup tonight using diced tomatoes with basil, garlic and oregano adding one pound of Italian sausage. It was delicious.
Sounds delicious! Thank you for sharing, Kimberly.
Can you make this recipe in an Instant Pot? If so, how long would you pressure cook? I have a 6-quart pot. Thank you. Love your recipes
I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.
This is a great soup, I added Hot Sausage to it,and it was delicious
Yum! That sounds delicious! I’m so glad you enjoyed it!
I made this for lunch today and it was delicious. Your soup recipes are so good. I am never disappointed. Yum!
That’s just awesome! Thank you for sharing your wonderful review, Karen!
This is a great veggie soup recipe and will be my go-to soup recipe! I did make a change from green beans to sliced okra since I had plenty of okra. Thanks so much!
Nice to know that okra works well too, I’m glad you enjoyed it!
I have tried a bunch of vegetable soups over the years and this one is amazing. I did not include potatoes or peas, added zucchini and red pepper instead. So tasty. Thank you Natasha!
Thank you so much for sharing that with me, Chrissy! I’m so glad you enjoyed it!
Cut my potatoes thinner then you did and let simmer for 25 minutes and they are still not done. Do you think it wasn’t a high enough simmer?
Hi Debra, that could be if it’s not at a real simmer. I like the potatoes to be about 1/4″ thick
Can’t wait to try this! I loved watching your YouTube video yesterday with all the questions and comment! You guys do such a great job!
I am half Ukrainian on my mother’s side!
Yay, thank you for watching! I’m happy to hear that you enjoyed the video. I hope you’ll love all the recipes that you will try.
Sounds great, good weekend to try this. Are the veggies fresh or frozen?
Hi Kathy, on our printable recipe card, we mention “fresh” or “frozen” by most ingredients. For this soup recipe, we used frozen sweet corn
& frozen sweet peas. Everything else was fresh or canned.
best veggie soup i ever tried so thank you very much i added some pepperfor a bloody mary juice for a nice bite
Yum! Thank you so much for sharing that with me.
I don’t really cook, and I’ve just made this for the first time. (After reading about 50 recipes online.) I added some different spice — just a 1/2 tsp of thyme and rosemary, and a squeeze of lemon juice at the end. My house smells so good it’s unreal. The taste is sublime. Thank you!
I bet that smell is so good! I’m so glad you enjoyed it!
I just made the soup, it’s amazing, great taste to it but when I added chili powder all I can say is WOW.
Thank you Natasha
Great idea! Thank you so much for sharing that with me, Christine!
I use Spicy V8 juice and carrot juice for my base. Gives it some zip. Also like the addition of cabbage and lima beans. The more veggies the better!
Yes that is right!
Yes love cabbage in vegetable soup. The V8 sounds delicious. I usually start with frying down beef soup meat with onions until slightly brown. Then chopped cabbage, cook for one hour. Then add a bag of frozen veggie soup mix, can of whole tomatoes. 2 fresh sliced carrots and one chopped medium potato. Let cook for half hour. Sometimes I will put in a small amount of thin spaghetti.
This vegetable soup is delicious!! Possibly the best I have ever had. As always your recipes are very flavorful and amazing! So grateful to you! Thank you Natasha!
That is awesome feedback, thanks a lot for sharing a review with us. Great to hear that you loved this soup!
This is a very good veggie soup recipe. I don’t use corn or potatoes…I like baby limas. I also add my secret soup ingredient that gives it a super rich flavor: cabbage. Actually, I use half a bag of prepared “angel hair slaw” from the Produce Dept. It almost totally dissolves. Delicious.
Thank you for sharing some tips with us, Jeanne. I’ll be sure to try that out next time!
Love the channel.
I seen this recipe for the soup and I like the various ingredients you use and the time you for adding them. I like throwing in fresh cayenne peppers in and using rutabaga instead of potatoes.
Hello Doug, thank you for your good comments and for also sharing that with us. I hope you’ll love every recipe that you will try!
What is the size/measurement of a serving?
Hi Pen, I didn’t really measure the bowl or the soup but it’s medium-sized bowl per serving.
directions say snow peas, not sweet peas-need to fix
Thank you for catching that. It has been fixed.
I don’t have the broth what else can we use?
You can use any type of broth chicken beef or vegetable.
I wish it wasn’t so hard to find the video to a given recipe. There is so much advertisement to wade through I find it difficult to find what I’m looking for.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. Feel free to go directly to my YouTube channel and search for the recipes there as you’ll be able to find it without a lot of advertisements there.
This is great. While i cook the soup i baked 2 loaves of bread.
Put a lot of butter on it and put in the air fryer for about 3 minutes. I put cheese on the bottom of the bowl and on the side Put the soup in it are are good to go
That’s so great! I’m so happy you enjoyed that.
This is your first recipe I made and I love it! My fiance loved it too. Will definitely make again. Thank you.
You’re very welcome, Grace. Good to know that you both loved this recipe!
Such a flavorful Veggie Soup! We loved it!! I made it with beef stock though, so it wasn’t completely vegetarian…what a wonderful, rich flavor though! Also, instead of the green onions, I used the same amount, but of fresh chives from our garden. YUM!
One other thing, I cooked this in my slow cooker (still did step one though, sauteeing the onions & carrots in a skillet, then tranferred them to the pot). Cooked on low 4.5 hours…wasn’t long enough. Surprisingly, most of the veggies still had a fair bit of a crunch to them, including the small diced potatoes. Next time I will try 5.5-6 hours. That should do it. Thanks for another winner Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Cheryl!
Sorry but I haven’t made the soup as yet but I do plan to soon. But I did make you recipe for Chicken Piccata tonight with asparagus and wild rice……..the best thing I have made in a very long time!!! Loved it so much!! Thank you, and thank you for all your wonderful recipes. Do you have a cookbook on the market?
Great to hear that, Charlotte, and thanks for sharing your good comments with us. I don’t have a cookbook yet but I am already working on it, I’ll share it with you all when it’s ready. So excited!
It was soooo good. I used canned corn and peas and it turned out delicious. Thank you for the recipe.
Hi Annita, I’m so happy you loved the veggie soup. Thanks for sharing your tip of using canned corn and peas.
You’re very welcome, Annita. Glad you enjoyed it!
Hello Natasha ❤️ Does it need to be frozen peas and sweet corn? Can I use canned peas and corn? Thank you 👍🏻
Hi Kenneth, I haven’t tried it with canned peas and corn to advise on the outcome.
Thank you Natasha ❤️ I will give it a try 😋
I don’t add potatoes to my vegetable soup, I don’t like them and less carbs and calories. I use packages of frozen mixed vegetables, add diced onion, celery and diced mini sweet colored peppers. Better Than Beef bouillon, V-8 vegetable juice, herbs and spices. My secret ingredient for a great flavor is
BBQ sauce. Just enough to add a bunch of delicious flavor, but not enough that everyone says OH MY this is BBQ soup.
Sounds good, Linda! The recipe is so versatile that you can add/remove some ingredients according to your personal preference. Thanks for sharing that with us!
I cook mine in a crockpot all the time. I add a little cabbage, broccoli and steak also. Its awesome!
Nice to know that! Thank you for sharing with us.
Such a hearty and delicious soup! I can’t wait to try it!
I hope you love this recipe, Katerina! It really is the best!
My favorite way to enjoy all the veggies!! It’s loaded with flavor, hearty, & so tasty!
Yes and so quick and easy too. Thanks Kristyn!
Hi, I want to make this asap. I was wondering if I can use half chicken broth and half vegetable broth? Thank you!
Hi Sharon! I bet that could work! I hope you love this recipe!
Delicious! Perfect combination of vegetables. Love how fresh tasting this is. Really tasty and easy vegetarian soup!
I’m so glad you enjoyed the flavor of the veggie soup. Thanks for the great review!