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.
Sounds great. Can chicken broth be used instead of vegetable broth?
That would be fine, Ellen,
I made this soup & burnt my mouth while simmering because it was so good! Both me & my husband loved it so much. I added Parmesan cheese on the soup & it was better than any soup I’ve ever tasted. My husband kept saying this soup is incredible! I’m excited to make it again. Thank you for sharing.
You’re very welcome, Linda! So glad you enjoyed it!
Loved this recipe- gave me 4/5 huge bowls and I added black beans for some protein.
That sounds wonderful, Meg!
Recently released from the hospital post surgery and looking to follow a low fat/low sodium diet. I’ve used several of your other recipes which are wonderful and when I searched for healthy vegetable soup recipes yours came up. Wow, this was amazing. I did reduce the amount of olive oil by half and skipped the salt altogether, substituting a little Mrs. Dash Salt Free Table Blend to lower both the fat and sodium content and it was certainly flavorful enough and delicious. Added some zucchini to the mix as well as extra carrots. I can’t thank you enough for your wonderful recipes and videos. If you have any recommendations for any other recipes that I can make healthier (less fat.less sodium) I’d be happy to try them.
Hi Grace! You’re very welcome. Thank you for the wonderful feedback!
Made this tonight and it came out delicious! I cooked for about an hour. I did not use bay leaves because I couldn’t find it.
I’m glad that you loved it!
Followed the recipe but I did cut up some radishes,adds a peppery taste when you get them in one of your spoonfuls.
Thanks delicious
Amazing vegetable soup recipe with loads of flavor!
Have you ever cooked in a slow cooker?
Hi Alison! I’m glad you loved it. See the “common questions” section for instructions on using a slow cooker.
Natasha, your vegetable soup was indeed easy and most importantly it is flavorful! It is the best soup recipe I have ever made.
Thank you!
Hi Pam! I’m so glad to hear that. Thank you for the wonderful review.
Hi Natasha. If I use canned corn and peas rather than frozen, would I add during step 2 with the potatoes and tomatoes?
Hi Yasmin. You can still follow the recipe without any adjustments and add them in step 3.
Our Church has a “Diner Dinner” on Wednesday nights just before we have our Adult Bible Study, and we are in the midst of a Meatless Fast, sooo;
Tried it at our home first – Great!
Quadrupled the recipe and took to our Wednesday night Diner and it was a super hit!
Added Bok Choy and Chic Peas and your seasonings suggestion. This is my go-too Vegetable Soup now!
I’m so happy to hear this was a hit, John! Thank you so much for sharing that with me.
The perfect straightforward, classic vegetable soup. Simple but not boring! Added cooked lentils to make it a full meal. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Liz!
Love this soup! Making it for the second time now -it is so easy and my family loves it! Thank you.
That’s just awesome! Thank you for sharing your wonderful review, Chris!
Just made this and WOW is it delicious. Had 2 bowls within 20 minutes because it was so good. A few things I did slightly different:
– Cooked the onions, carrots, and celery together. Used a lid so the celery got soft quickly.
– Added the dashes of garlic and onion powder along with Italian seasoning. Also used some minced garlic.
– Used crushed tomatoes instead of diced.
– Used canned veggies instead of frozen.
– Used half beef/half chicken stock (ran out of chicken).
– Did not use bay leaves.
Otherwise I followed this directly and it turned out fantastic!
Thank you for sharing, Michael!
I usually don’t give reviews, but I have to tell you Thank you, this soup is delicious, fresh vegetables perfectly seasoned.
It’s cold and flu season, and this had me and hubby feeling so much better. Love it!
Thank you so much for the feedback. Im so glad you enjoyed this recipe.
Excellent recipe. Makes a hearty but healthy soup! Excellent directions makes it an easy recipe.
So glad you love it!
I did not use the corn and added a can of tomatoes. Great flavor overall!
Glad you ejoyed it!
Hello, This sounds great. At which step would I add spinach or kale
Hi Latisha! I would add it in step 3.
I really can’t say enough good things about this recipe. I added ground turkey but kept to the rest of it just as you put it. It is just great. I’m looking for recipes to make my eating healthier and this is definitely one I will come back to again and again. It’s SO filling after just one bowl. Wunderbar!!!
OK I’ll be honest — I had 1.5 bowls 😀
Hi Debbie, I’m so glad that you enjoyed this recipe a lot!
I usually add some green cabbage to vegetable soup, helps with the flavor…
Good idea, thanks for sharing!
Made this soup last week and absolutely loved it! So healthy,
And delicious. I added zucchini as I didn’t have peas. Thank you for this vegetable soup recipe. Have tried so many others that we didn’t like.
You’re very welcome! I’m so glad you loved it!