This is the best vegetable soup! It’s loaded with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. Plus, it’s dairy-free and vegan.
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, comforting food. Sound familiar?
The good news is, you can still pack in a ton of vegetables and nutrients in comfort food! This vegetable soup is a perfect example of that.
For this vegetable soup recipe, we’re using eight different fresh vegetables plus canned tomatoes and a variety of seasonings. It’s the perfect “clean out the fridge” soup that uses up veggies you might already have in your kitchen.
Plus, it makes about six to eight servings which means you can make one pot of this soup and eat veggie-packed meals for a couple days. And, I have to tell you… the soup tastes even better on day two!
seasonings and spices – bay leaves, curry powder, Italian seasoning, sea salt and pepper
fresh thyme and parsley for topping
Substitutions and Variations
The options are truly endless with this soup!
Vegetables – Don’t love one of the veggies I’ve included or have another veggie in your fridge that needs to be used up? I love the combo of veggies in the recipe, but feel free to use seasonal veggies that you have on hand.
Potatoes – I used red skinned potatoes, but any potatoes will do! You can even swap in sweet potatoes or butternut squash for the white potatoes 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 diary.
Spice – I like to add a little crushed red pepper or cayenne pepper to give the soup a little kick!
Add seasoning – Uncover the pot and stir in the curry powder, bay leaves and Italian seasoning. Cook one minute, stirring constantly. Add in the tomatoes, broth, 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.
How to Serve Vegetable Soup
Vegetable soup can totally be a light meal on it’s own, but I love serving it with a salad and some crusty bread (like sourdough) or crackers.
For the crackers, you can make your own super simple 3-ingredient crackers or use your favorite store-bought cracker. I’ve been hooked on Simple Mills crackers because they have minimal, clean ingredients and taste delicious!
How to Store Vegetable Soup
In general, soup is amazing 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!
For storage, let the soup cool before placing in an airtight container. Store in the fridge for up to one week or store in the freezer for up to one month. I recommend reheating on the stovetop rather than the microwave so you get an even heat without microwave splatters and hot/cold spots!
If you make this vegetable soup, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
This is the best vegetable soup! It’s loaded with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. Plus, it’s dairy-free and vegetarian.
Ingredients
2 ribs celery, thinly sliced
4–5 cloves garlic, minced
1 28 oz can diced tomatoes, undrained
6 cups vegetable broth
2 small red potatoes or Yukon Gold, cut into -inch dice
1 medium zucchini, cut into -inch dice
12 oz fresh green beans, chopped
2 cups frozen corn
2 bay leaves
 teaspoon curry powder
1 teaspoon Italian seasoning
-1 teaspoon sea salt
 teaspoon ground pepper
1 Tablespoon lemon juice
chopped fresh thyme and parsley, for topping
bread or crackers for serving
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.
Uncover and stir in curry powder, Italian seasoning and lay leaves. Cook 1 minute, stirring constantly. Add in tomatoes, broth, potatoes, zucchini, green beans and corn. No need to defrost the corn, just throw it in frozen.
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.
Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.
Notes
Optional add-ins or toppings: grated Parmesan, chopped kale or spinach (see note above), 15 oz can of chickpeas or white beans, crushed red pepper or cayenne pepper.
Category:Soup
Method:Stovetop
Cuisine:American
Nutrition
Serving Size:1/6 of recipe
Calories:205
Sugar:12g
Sodium:899mg
Fat:6g
Saturated Fat:1g
Unsaturated Fat:4g
Trans Fat:0g
Carbohydrates:34g
Fiber:6g
Protein:6g
Cholesterol:0mg
Keywords: vegetable soup
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Hello Brittany,
I just wanted to thank you so much for this delicious, simple and nutritious vegetable soup recipe! I made it the beginning of this week and I’m making a second pot now. It’s fantastic. The sprinkle of curry powder really adds an amazing dimension to this recipe! I will definitely make this again and again. Thank you so much!
Ahh yay!! That makes me so happy to hear, Christina. I’m so glad you’re loving this soup. Thanks for coming back to leave a review. I so appreciate it. 🙂
This is a fantastic vegetable soup recipe! I love all the veggies. You might want to add a little more broth than what is posted. We did especially on day 2 & 3 just to make it thinner like soup!
Thanks for this great recipe! I made it tonight with sweet and yellow potatoes, spinach and added delicata squash. So delicious and very healthy. My whole family loved it!
I love that you added delicata squash. I bet that was a delicious addition! Thank you so much for coming back to leave a comment and star rating. I so appreciate it, Lesley!
Oh yay!! That makes me so happy to hear. I’m glad this soup was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
Woo!! That makes me so happy to hear, Abbey. I’m so glad you loved this soup. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
I loved this soup. I swapped out veggies based on what I had on hand and used a frozen mirepoix mix. I also used slightly less broth. It was phenomenal and even better the next day. I will be making this easy and absolutely delicious veggie soup again soon. Thanks so much!
After the decadence of the holidays, I was craving veggie soup so was so happy to see Britney post this recipe! The flavor is really good and serves as a good base for whatever veggies are on hand. Will for sure make again!
I saw this on Instagram and it seemed like the perfect way to use up some leftover veggies for an easy dinner. I used three fresh tomatoes instead of canned, left out the zucchini, and threw in some kale. It was delicious. I love recipes with leftovers I can stick in the freezer for an even easier meal later on. Thanks!
So simple, quick, and delicious! And so easy to tweak to fit whatever veggies you have in your fridge. I added chick peas and spinach but left out celery because I didn’t have on hand. Will definitely make again!
So delicious! I made this tonight and can’t wait to eat this for lunch this week! It was really fun to make and helped my quarantine funk I’ve been in the last couple weeks! I’m so glad I decided to make it. Thank you, for the delicious recipe, as always!
Leave a Comment
Hello Brittany,
I just wanted to thank you so much for this delicious, simple and nutritious vegetable soup recipe! I made it the beginning of this week and I’m making a second pot now. It’s fantastic. The sprinkle of curry powder really adds an amazing dimension to this recipe! I will definitely make this again and again. Thank you so much!
★★★★★
Ahh yay!! That makes me so happy to hear, Christina. I’m so glad you’re loving this soup. Thanks for coming back to leave a review. I so appreciate it. 🙂
Wanting to know how the delicate squash was incorporated in the soup.
Hi Gloria. There isn’t any squash in this soup besides zucchini squash.
This is a fantastic vegetable soup recipe! I love all the veggies. You might want to add a little more broth than what is posted. We did especially on day 2 & 3 just to make it thinner like soup!
So glad you enjoyed this soup, Kitty! Thanks for making it. 🙂
This was so good. It was my first time using curry powder, and I’m so glad I have it in the house now.
★★★★★
Yay!! So glad you loved this soup. Thanks for coming back to leave a review, I so appreciate it!
This was deliscious
★★★★★
So glad you loved it, John. Thanks for the review.
I made the soup for my family and they devoured it!!! Even my one year old loved it!!!!
★★★★★
Ahh yay!! That makes me so happy to hear. 🙂 I’m so glad this soup was a hit. Thanks for coming back to leave a review, I so appreciate it!
I made this soup yesterday and it was great! Already looking forward for the leftover for lunch time 😀
★★★★★
Yay!! So glad you enjoyed this soup, Karen. Thanks for making it and for coming back to leave a review. I so appreciate it!
This looks delicious! Would frozen green beans work?
Totally!
Thanks for this great recipe! I made it tonight with sweet and yellow potatoes, spinach and added delicata squash. So delicious and very healthy. My whole family loved it!
★★★★★
I love that you added delicata squash. I bet that was a delicious addition! Thank you so much for coming back to leave a comment and star rating. I so appreciate it, Lesley!
So, so good! Even my carnivorous son loves it!
★★★★★
Oh yay!! That makes me so happy to hear. I’m glad this soup was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
This is the best vegetable soup ever!! I used sweet potatoes instead of normal potatoes and it worked great! Will definitely be making this again!
★★★★★
Woo!! That makes me so happy to hear, Abbey. I’m so glad you loved this soup. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
I loved this soup. I swapped out veggies based on what I had on hand and used a frozen mirepoix mix. I also used slightly less broth. It was phenomenal and even better the next day. I will be making this easy and absolutely delicious veggie soup again soon. Thanks so much!
★★★★★
I’m so glad you loved this soup!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
I cannot wait to try this delicious looking soup! Thank you for sharing the recipe!
★★★★★
Let me know what you think of it if you try it!!
After the decadence of the holidays, I was craving veggie soup so was so happy to see Britney post this recipe! The flavor is really good and serves as a good base for whatever veggies are on hand. Will for sure make again!
★★★★★
I’m so glad you enjoyed this soup, Jenn. Thanks for making it and for the review. I so appreciate it!
I saw this on Instagram and it seemed like the perfect way to use up some leftover veggies for an easy dinner. I used three fresh tomatoes instead of canned, left out the zucchini, and threw in some kale. It was delicious. I love recipes with leftovers I can stick in the freezer for an even easier meal later on. Thanks!
★★★★★
So glad this soup was a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
So simple, quick, and delicious! And so easy to tweak to fit whatever veggies you have in your fridge. I added chick peas and spinach but left out celery because I didn’t have on hand. Will definitely make again!
★★★★★
So delicious! I made this tonight and can’t wait to eat this for lunch this week! It was really fun to make and helped my quarantine funk I’ve been in the last couple weeks! I’m so glad I decided to make it. Thank you, for the delicious recipe, as always!
★★★★★
So glad you loved this soup, Jessica!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
So glad you enjoyed this soup, Kelly. I appreciate you coming back to leave a review! 🙂
Love how versatile this recipe is!