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.

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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.

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.
- 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.

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.

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.

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:
- Chicken Tortilla Soup Recipe
- Sweet Potato Soup
- Taco Soup Recipe
- Corn Chowder
- Easy Tomato Soup
- Minestrone Soup
- Cabbage Beef Soup
- Zuppa Toscana 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.
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!