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

  • Dana Blankenship
    September 30, 2023

    It would be helpful if you put recommend seasoning such as Italian seasoning or oregano, basil, red pepper, etc.

    Reply

    • Natasha's Kitchen
      October 1, 2023

      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)

      Reply

  • Patty
    September 26, 2023

    I made this soup yesterday. Excellent soup, so healthy, super easy.

    Reply

    • Natasha's Kitchen
      September 26, 2023

      Nice to know that you enjoyed our Easy Vegetable Soup Recipe!

      Reply

  • Sara
    June 8, 2023

    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

    Reply

    • NatashasKitchen.com
      June 8, 2023

      Thank you for sharing, Sara!

      Reply

  • Alexandra Zekanis
    May 4, 2023

    When do you use a pot lid. Or, lids are not necessary for your recipes?

    Reply

    • Natashas Kitchen
      May 4, 2023

      Hi Alexandra, I didn’t use the cover while cooking the soup. Some recipes make require it, this recipe did not.

      Reply

  • Nancy
    March 21, 2023

    Made this tonight for dinner… family loved it… thank you Natasha…

    Reply

    • NatashasKitchen.com
      March 21, 2023

      You’re very welcome, Nancy! I’m glad it was a hit with the family! 🙂

      Reply

  • Valeria
    February 21, 2023

    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

    Reply

    • NatashasKitchen.com
      February 21, 2023

      Hi Valeria. That’s wonderful. I’m so glad you love my recipes. Thank you for the recommendation. 🙂

      Reply

  • sharron
    February 20, 2023

    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

    Reply

    • Natasha's Kitchen
      February 20, 2023

      Hi Sharron, we’d love to know how you liked it!

      Reply

  • Jean Murphy
    February 20, 2023

    Loved this recipe, so easy to make, absolutely delicious, make quite a few of your recipes with great results.

    Reply

    • NatashasKitchen.com
      February 20, 2023

      Hi Jean! That’s great to hear. Thank you for sharing. I’m glad you loved it.

      Reply

  • B.K.
    February 19, 2023

    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.

    Reply

    • NatashasKitchen.com
      February 19, 2023

      Sounds delicious!

      Reply

  • Brenda Hutson
    February 16, 2023

    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.

    Reply

    • Natasha
      February 17, 2023

      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.

      Reply

    • B.K.
      February 19, 2023

      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.

      Reply

      • Kay
        October 1, 2023

        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.

        Reply

  • Madge
    February 10, 2023

    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!

    Reply

    • NatashasKitchen.com
      February 10, 2023

      Hi Madge! I’m so glad you love it! Thank you for sharing.

      Reply

  • Denise
    January 22, 2023

    It’s a cold snowy day and I do not have vegetable broth. Can I use beef or chicken broth?

    Reply

    • Natasha's Kitchen
      January 22, 2023

      That will work too!

      Reply

  • David M.
    January 21, 2023

    I love this soup. It is hearty and warms you up. Can’t wait to try your other recipes.

    Reply

    • NatashasKitchen.com
      January 21, 2023

      Hi Dave! I’m so glad you loved this recipe. I hope you find many more to enjoy.

      Reply

  • Vinny
    January 12, 2023

    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.

    Reply

    • Natashas Kitchen
      January 12, 2023

      Thank you so much for sharing that with me, Vinny!

      Reply

  • Teresa
    January 1, 2023

    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.

    Reply

    • NatashasKitchen.com
      January 1, 2023

      So glad you loved it, Teresa! Thank you for sharing.

      Reply

  • Alicia
    December 5, 2022

    Question, I plan to use frozen green beans, so would I add those at the end like the corn and peas?

    Reply

    • NatashasKitchen.com
      December 5, 2022

      Yes, that would be fine.

      Reply

  • Joan Black
    November 17, 2022

    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?

    Reply

    • NatashasKitchen.com
      November 17, 2022

      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.

      Reply

  • Marianne
    November 15, 2022

    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!

    Reply

    • NatashasKitchen.com
      November 15, 2022

      You’re welcome! Thank you for the feedback, Marianne! I’m so glad you love this recipe.

      Reply

  • Alex
    November 7, 2022

    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!

    Reply

    • NatashasKitchen.com
      November 7, 2022

      That’s great, Alex! Thank you.

      Reply

  • Donna
    November 6, 2022

    Followed the recipe as written only added 1 tsp. salt. So, so good!

    Reply

    • Natasha's Kitchen
      November 6, 2022

      Good to know that you liked it!

      Reply

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