Easy Vegetable Soup

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This easy vegetable soup recipe is loaded with fresh veggies and has amazing flavor. It’s hearty, comforting and tastes so much better than store-bought.

Do you feel like it’s harder to get vegetables in during the winter?

If you’re like me, you crave smoothies and salads in the summer, but as soon as the weather turns, you just want warm, comfort food. Sound familiar?

The good news is, you can have cozy, comfort food that also packs in a ton of vegetables and nutrients! This vegetable soup is a perfect example of that.

An overhead view of a bowl of vegetable soup.

Why You’ll Love This Soup

  • Hearty and delicious – It’s loaded with eight different fresh vegetables and is packed with tons of flavor, which makes it nutritious and super satisfying!
  • Vegetarian – It’s a plant-forward meal that the whole family will love, perfect for meatless Monday.
  • Meal prep – One pot makes 6-8 servings of soup so you can meal prep the soup on Sunday and have a healthy lunch or dinner ready to go for the week!
Ingredients measured out to make vegetable soup: pepper, oil, onion, garlic, celery, vegetable broth, zucchini, carrots, Italian seasoning, corn, salt, green beans, parsley, diced tomatoes, potatoes, lemon, bay leaves and thyme.

Ingredients Needed

  • vegetables – onion, carrots, celery, garlic cloves, potatoes, zucchini, green beans and frozen corn.
  • canned diced tomatoes – adds more liquid and flavor to the soup. I like to use plain diced tomatoes or fire-roasted tomatoes for more flavor!
  • vegetable broth – this is the base of the soup along with the juices from the diced tomatoes. I like to use low-sodium broth so I can add salt as needed.
  • olive oil or avocado oil – to sauté the vegetables.
  • lemon juice – a touch of acidity to balance out the flavors. I recommend using freshly squeezed lemon juice for the best flavor.
  • seasonings and spices – Italian seasoning, bay leaves, sea salt and pepper.
  • fresh thyme and parsley – optional, but I love adding fresh herbs to my dishes when serving!
A serving spoonful of vegetable soup over a pot.

Substitutions and Variations

Want to add more flavor to this soup or switch up the vegetables based on what you have on hand? Go for it! The options are truly endless with this soup, but here are a few ideas to get you started.

  • Vegetables – Don’t love one of the veggies I’ve included or have another veggie in your fridge that needs to be used up? Toss that in! The addition of peas, cauliflower or bell pepper would be tasty.
  • Potatoes – I used red skinned potatoes, but any potatoes will do! You can even swap in sweet potatoes or butternut squash if you want.
  • Greens – Give the soup a boost of nutrients by adding in a handful of chopped greens (like kale or spinach) with 5 minutes of cook time left.
  • Protein – Add a 15-ounce can of chickpeas or white beans to the soup. Simply drain and rinse the beans and add them to the soup when you add the broth.
  • Cheese – This soup is delicious served with freshly grated parmesan on top if you’re okay with dairy.
  • Spice – I like to add a little curry powder, crushed red pepper flakes or cayenne pepper to give the soup a little kick!
  • Broth – Feel free to use a mix of water and vegetable broth if you prefer. If you don’t need this soup to be vegan you can also use chicken broth or bone broth.
Six photos showing the steps to make homemade vegetable soup.

How to Make Vegetable Soup

Sauté vegetables – Start by heating a large stockpot or dutch oven over medium heat on the stovetop. Add olive oil or avocado oil and once warm, add the onion, carrot, celery and garlic. Season with salt and pepper, cover and cook 10 minutes or until the vegetables are tender and fragrant.

Add seasoning – Add Italian seasoning and cook for another minute, stirring constantly. Add in the tomatoes, broth, bay leaves, potatoes, zucchini, green beans and corn.

Simmer – Increase the heat to high and bring the soup to a boil. Cover and reduce to a simmer. Cook for 25-30 minutes or until the vegetables are tender.

Final touches – Remove from the heat, remove the bay leaves and stir in the lemon juice. Taste and season with additional salt and pepper if needed.

Brittany Tips

  • Try to cut all the veggies the same size so they cook at the same rate.
  • For the most efficient soup, I recommend chopping all of the veggies first so you’re ready to add them to the pot as needed.
A bowl of vegetable soup with a chunk of bread dipped in the soup.

How to Serve Vegetable Soup

Vegetable soup can totally be a meal on its own, but I love serving it with a salad and some crusty bread (like sourdough) or crackers. Here are some ideas:

A spoonful of vegetable soup over a bowl.

How to Store

In general, soup is amazing for meal prep because of how well it stores! I love making one big batch and eating leftovers throughout the week. It tastes even better after sitting in the fridge for a day or two! Here’s how to store and reheat this soup:

  • In the fridge: For storage, let the soup cool before placing in an airtight container. Store in the refrigerator for up to one week.
  • In the freezer: One cool, place the soup in an airtight freezer-safe container and store in the freezer for up to one month. When you’re ready to enjoy, let it thaw in the fridge overnight.
  • Reheating: I recommend reheating on the stovetop rather than the microwave so you get an even heat without microwave splatters and hot/cold spots!
A bowl of vegetable soup served with crusty bread.

More Veggie Soup Recipes to Try

Be sure to check out my full collection of soup recipes here on EBF!

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4.25 from 170 votes

Easy Vegetable Soup

This easy vegetable soup recipe is loaded with fresh veggies and has amazing flavor. It's hearty, comforting and tastes so much better than store-bought.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients  

  • 2 Tablespoons olive or avocado oil
  • 1 large onion, chopped
  • 2 carrots, chopped into ½-inch chunks
  • 2 ribs celery, chopped
  • 5 cloves garlic, minced
  • ½-1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 teaspoon Italian seasoning
  • 1 14.5 oz can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 small red potatoes or Yukon Gold, cut into ½-inch cubes
  • 1 medium zucchini, cut into ½-inch chunks
  • 12 oz fresh green beans, chopped
  • 2 cups frozen corn
  • 1 Tablespoon lemon juice
  • Fresh thyme and/or chopped parsley, for topping

Instructions 

  • Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.
    Carrots, celery, onion and garlic sautéing in a pot.
  • Add Italian seasoning and cook 1 minute, stirring constantly. Add in tomatoes, broth, bay leaves, potatoes, zucchini, green beans and corn.
    Vegetables and stock added to the pot.
  • Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.
    Vegetable soup cooking in a pot.
  • Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
    Added the lemon juice to vegetable soup in pot.
  • Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.
    Vegetable soup ready to serve in pot.

Video

Notes

Optional add-ins or toppings for more flavor:
  • grated Parmesan or a parmesan cheese rind – the rind can be added and removed at the same time as the bay leaves and grated parm is delicious on top
  • chopped kale or spinach -add in a handful of green when you have 5 minutes of cook time left
  • chickpeas or white beans – boost the protein by adding a drain and rinsed 15 oz can of chickpeas or white bean
  • curry powder, crushed red pepper or cayenne pepper – add a little spice and flavor by adding 1/2 teaspoon curry powder, 1/4 teaspoon crushed red pepper and/or a pinch of cayenne 

Nutrition

Serving: 1/6 of recipe | Calories: 205kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 899mg | Fiber: 6g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Equipment

Additional Info

Course: Soup
Cuisine: American
Keyword: vegetable soup
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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86 Comments

  1. I don’t know why the curry powder was relegated to the optional list; it’s the secret ingredient in this soup. If anything, the lemon is optional. It’s a great soup recipe.

    1. Thank you so much, Laura. I am so glad you enjoyed this soup recipe, some do not enjoy the flavor of curry which is why it’s optional in this recipe, but I am happy to hear you are loving it. Thanks so much for your review & star rating, it means so much to me!

  2. 5 stars
    Just made the soup for dinner tonight. I added some chickpeas. Everyone loved it. Thank you again for another amazing recipe.

    1. YUM! Sounds delicious, I am excited to hear you are loving this soup and it turned out amazing for you, Helen. Thank you for your review & star rating, I really appreciate it!

    1. Hi Angie – I haven’t tested this in the instant pot so I am not sure how it would turn out or the settings you would need to use. Let me know if you give this recipe a try!

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