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 that tastes much better than canned or store-bought.

A bowl of vegetable soup next to the white pot

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Easy Vegetable Soup Recipe

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.

You’ll love this recipe for vegetable soup because it’s so simple to make and takes only 30 minutes of cooking time. This soup is savory, filling, and warming. The vegetables give so much flavor to the broth–my mouth is watering just thinking about it. Yum!

Ingredients for Vegetable Soup

To make the best vegetable soup even more flavorful and affordable, choose seasonal vegetables. Here are the ingredients you’ll need to make this delicious meal.

  • Fresh vegetables – onions, carrots, celery, potatoes, green beans, frozen sweet corn, and frozen sweet peas – Chop each veggie to be bite-sized, if needed. See our list below for substitution ideas
  • Broth – olive oil, canned diced tomatoes, low-sodium vegetable or chicken broth
  • Spices – bay leaves, salt and pepper, green onions, and fresh parsley, or substitute 1/3 dried herbs for fresh herbs or add to taste.
Ingredients for homemade veggie stew

Flavor Tip:

Fresh herbs are key for the best-tasting soup. 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.

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 Turkey Stock, Chicken Stock, or beef broth. This will make the soup taste that much heartier. 
  • Herbs & Spices: Add a couple of dashes of thyme, 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. If you’d prefer some extra protein, try our Vegetable Beef Soup.

How to Make Vegetable Soup

What I love about this soup is that it comes together in one large 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.
Step by step directions on making dinner in a stock pot

Pro Tip:

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 to the soup.

Can I Make Vegetable Soup in a Slow Cooker?

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

Is Vegetable Soup Healthy?

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

a pot of vegetable soup with herbs next to it

What to Serve with Vegetable Soup

This vegetarian soup is such a filling and satisfying meal. Even so, we like to serve bowls of soup alongside some soft Dinner Rolls, Crusty French Bread or Garlic Bread for dipping. If you’re feeling adventurous, try scooping the inside out of a small boule of Sourdough Bread and serving the soup inside like a bowl.

Make-Ahead

This easy vegetable soup keeps well in the refrigerator and freezer. Allow your pot to completely cool to room temperature before storage.

  • To Refrigerate: store in an airtight container for up to 5 days.
  • Freezing: once cool, divide into portions in freezer-safe containers, so it’s easy to take out the portion you want to eat.
  • To Reheat: thaw in the fridge overnight or reheat in a saucepan or pot until warmed through.
a bowl of vegetable soup in a black bowl with a spoon

This is the best vegetable soup recipe with a flavorful broth and a hefty serving of good-for-you vegetables. It’s warm, satisfying, and takes under an hour to cook up, so try this soup tonight!

More Easy Soup Recipes

If you love soups like our family does, try these fan-favorite soup recipes after our easy vegetable soup:

Easy Vegetable Soup Recipe

5 from 417 votes
Homemade Vegetable Soup is hearty and packed with vegetables. It's a comforting, feel-good soup your family will love. It takes less than an hour to make and 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. 
Storing Leftovers in the Freezer/Fridge: Cool completely and then store in airtight containers for 5 days in the fridge or up to 6 months in the freezer. Thaw overnight in the fridge or cook from frozen on the stoptop. Heat until warmed through.
Slow Cooker Directions: Sautee the veggies in a skillet first then add the hearty veggies, tomatoes, and broth ingredients to the slow cooker and cook on low for 4-5 hours. 20 minutes before it’s finished, add the corn, sweet peas, green onion, and parsley to the slow cooker and stir to combine.

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
Natasha's Kitchen Cookbook
5 from 417 votes (360 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Christine
    November 12, 2021

    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

    Reply

    • Natashas Kitchen
      November 12, 2021

      Great idea! Thank you so much for sharing that with me, Christine!

      Reply

  • Carol Mehler
    November 7, 2021

    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!

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Yes that is right!

      Reply

    • B B
      August 9, 2022

      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.

      Reply

  • Debra Thiele
    October 28, 2021

    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!

    Reply

    • Natasha's Kitchen
      October 29, 2021

      That is awesome feedback, thanks a lot for sharing a review with us. Great to hear that you loved this soup!

      Reply

  • Jeanne Babin
    October 25, 2021

    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.

    Reply

    • Natasha's Kitchen
      October 25, 2021

      Thank you for sharing some tips with us, Jeanne. I’ll be sure to try that out next time!

      Reply

  • Doug M Oswald
    October 13, 2021

    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.

    Reply

    • Natasha's Kitchen
      October 13, 2021

      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!

      Reply

  • Pen
    September 17, 2021

    What is the size/measurement of a serving?

    Reply

    • Natasha's Kitchen
      September 17, 2021

      Hi Pen, I didn’t really measure the bowl or the soup but it’s medium-sized bowl per serving.

      Reply

  • Patricia Randazzo
    August 14, 2021

    directions say snow peas, not sweet peas-need to fix

    Reply

  • Chloe
    July 22, 2021

    I don’t have the broth what else can we use?

    Reply

    • Natasha's Kitchen
      July 22, 2021

      You can use any type of broth chicken beef or vegetable.

      Reply

  • Thomas Wright
    July 10, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 12, 2021

      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.

      Reply

  • George
    June 4, 2021

    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

    Reply

    • Natashas Kitchen
      June 4, 2021

      That’s so great! I’m so happy you enjoyed that.

      Reply

  • Grace Casey
    June 1, 2021

    This is your first recipe I made and I love it! My fiance loved it too. Will definitely make again. Thank you.

    Reply

    • Natasha's Kitchen
      June 1, 2021

      You’re very welcome, Grace. Good to know that you both loved this recipe!

      Reply

  • Cheryl B
    May 25, 2021

    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!

    Reply

    • Natashas Kitchen
      May 25, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Cheryl!

      Reply

  • charlotte
    May 23, 2021

    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?

    Reply

    • Natasha's Kitchen
      May 24, 2021

      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!

      Reply

  • Annita Philippen
    May 23, 2021

    It was soooo good. I used canned corn and peas and it turned out delicious. Thank you for the recipe.

    Reply

    • Natasha
      May 23, 2021

      Hi Annita, I’m so happy you loved the veggie soup. Thanks for sharing your tip of using canned corn and peas.

      Reply

    • Natasha's Kitchen
      May 23, 2021

      You’re very welcome, Annita. Glad you enjoyed it!

      Reply

  • Kenneth
    May 22, 2021

    Hello Natasha ❤️ Does it need to be frozen peas and sweet corn? Can I use canned peas and corn? Thank you 👍🏻

    Reply

    • Natashas Kitchen
      May 22, 2021

      Hi Kenneth, I haven’t tried it with canned peas and corn to advise on the outcome.

      Reply

      • Kenneth Kortmann
        May 23, 2021

        Thank you Natasha ❤️ I will give it a try 😋

        Reply

  • Linda Swoveland
    May 19, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 19, 2021

      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!

      Reply

  • Jh
    May 18, 2021

    I cook mine in a crockpot all the time. I add a little cabbage, broccoli and steak also. Its awesome!

    Reply

    • Natasha's Kitchen
      May 19, 2021

      Nice to know that! Thank you for sharing with us.

      Reply

  • katerina @ diethood.com
    May 18, 2021

    Such a hearty and delicious soup! I can’t wait to try it!

    Reply

    • Natashas Kitchen
      May 18, 2021

      I hope you love this recipe, Katerina! It really is the best!

      Reply

  • Kristyn
    May 18, 2021

    My favorite way to enjoy all the veggies!! It’s loaded with flavor, hearty, & so tasty!

    Reply

    • Natasha
      May 18, 2021

      Yes and so quick and easy too. Thanks Kristyn!

      Reply

      • Sharon Hoge
        May 26, 2021

        Hi, I want to make this asap. I was wondering if I can use half chicken broth and half vegetable broth? Thank you!

        Reply

        • Natashas Kitchen
          May 26, 2021

          Hi Sharon! I bet that could work! I hope you love this recipe!

          Reply

  • Betsy
    May 18, 2021

    Delicious! Perfect combination of vegetables. Love how fresh tasting this is. Really tasty and easy vegetarian soup!

    Reply

    • Natasha
      May 18, 2021

      I’m so glad you enjoyed the flavor of the veggie soup. Thanks for the great review!

      Reply

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