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.
It would be helpful if you put recommend seasoning such as Italian seasoning or oregano, basil, red pepper, etc.
Hi Dana, thanks for the feedback. Herbs & Spices: You can 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, depends on your pesonal preference. Here are my Kitchen Staples (Amazon Affiliate Link)
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.
Love this recipe, it’s a good base and easily customizable. I’ve made it at least 6 times now, each time is a little different. I use canned veggies (carrots, corn, potatoes and green beans) and save the liquid that comes out to use as a portion of the veggie broth. I also sautee the onion till translucent, first, then add a healthy portion of garlic and 2 tbsp of tomato paste. Along with some basil, parsley and oregano – it’s a fall classic for sure.
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!