Easy Vegetable Soup
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Published Nov 11, 2023, Updated Jan 10, 2024
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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.
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 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!
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.
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.
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:
- Serve with a slice of crusty bread like homemade sourdough, or try vegan cornbread or pumpkin cornbread muffins.
- Some salads that would go well with this soup: Fuji apple salad or this delicious pear salad.
- For the crackers, you can make my almond flour 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
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!
More Veggie Soup Recipes to Try
- Tomato Basil Soup
- Chicken Noodle Soup
- Instant Pot Garlic Lentil Soup
- Carrot Parsnip Soup
- Cabbage Lentil Soup
- Sweet Potato Soup
- Broccoli Cheddar Soup
- Mushroom Barley Soup
- Easy Black Bean Soup
- Quinoa Vegetable Soup
Be sure to check out my full collection of soup recipes here on EBF!
Easy Vegetable Soup
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.
- Add Italian seasoning and cook 1 minute, stirring constantly. Add in tomatoes, broth, bay leaves, potatoes, zucchini, green beans and corn.
- 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.
Video
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Love how versatile this recipe is!
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 glad you enjoyed this soup, Kelly. I appreciate you coming back to leave a review! 🙂
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. 🙂
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. 🙂
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 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!!
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. 🙂
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. 🙂
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. 🙂
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!
This looks delicious! Would frozen green beans work?
Totally!
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!
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!
This was deliscious
So glad you loved it, John. Thanks for the review.
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 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. 🙂
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.
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. 🙂
I have always wanted to make good vegetable soup (and have always failed). Now I am making this for the second time this month. Thanks so much. (I also love your overnight oatmeal.)
Yay!! That makes me so happy to hear. I’m glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
So good! I had to use chicken broth and didn’t add potatoes.
Woo!! So glad you loved this recipe, Veronica. Thanks for the review. I really appreciate it!
I’ve made this twice now, adjusting for my tastes and available ingredients. Both times it came out delicious. I will definitely be making this again.
Woo!! That makes me so happy to hear, Simone. Thanks for coming back to leave a review. It means the world to me.
Delicious!!! I was a little skeptical about the curry but it was fantastic! Will be coming back here for more recipes!
Ah yay! This makes me so happy to hear! I’m so pumped this recipe was a hit, Maggie. Thanks so much for the review and star rating. It means so much to me!
Brilliant!! Thank you for the information.
I have made this soup several times and I love it!! Thank you for sharing. I always come back to this post when I make it so please never delete this. It’s amazing ! 5 stars!! so yummy and healthy. I love it ♥️.
Aw yay!! I’m so pumped you’ve been enjoying this vegetable soup, Kiley! Thanks so much for the review and star rating. I really appreciate it!
I love this veggie soup! I love how versatile it is. It is even better the next day. I also was going to make your Sweet potato Black bean chili today and I can not find the recipe now. Did you remove it or change it up?
So glad you love this recipe! Here is the sweet potato black bean chili recipe for you. 🙂
I love this soup so much. It really is the perfect clean out the fridge recipe & better the second day!! I’ve made it many times, it has definitely become a staple. I love adding lentils, kale, and crushed red pepper.
Woo!! So happy to hear you enjoyed this vegetable soup, Emily. Thanks for the review. I really appreciate it!!
Tried out this soup for all the veggies it had in it and pretty sure it is my new favorite! Super simple, packed with veggies and the best flavor. Will definitely be making again this winter!
Woo!! Pumped to hear this vegetable soup was a hit, Annelise. Thanks for trying it out and coming back to leave a review. It means so much to me!
2nd time cooking this soup
So filling and delicious can I add spinach at the end or now that it simmering ?
Hey Mona- I think you can add at either point since spinach doesn’t take that long to cook.
Yum! I must say I was skeptical because veggie soups can be bland and boring but this is so delish! I added a can of great northern beans for some protein. Thanks for an awesome recipe!
Woo!! Pumped to hear this soup was a hit, Natalie. Thanks for trying it out!
Very tasty! I love the combination of vegetables and spices. I took your suggestion and added navy beans for protein and added chopped kale as well. Used 8 cups of broth because of all the vegetables. I will definitely be repeating the recipe this winter. Thank you!
Oh yay! I’m so thrilled to hear you enjoyed this vegetable soup. Thanks for the review, Sally. I so appreciate it!
It looks so delicious, I’ll try it too. Thank you for the recipe, I am sure it will taste very good.
Thank you! Let me know how it turns out for you if you do!
Great recipe,used 1TBSP of this creole seasoning blend: 2Tbsp onion powder, 2 Tbsp garlic powder, 2 Tbsp dried oregano, 2 Tbsp dried basil, 1 Tbsp dried thyme, 2 Tbsp fresh ground peppercorns (mixed), 1 Tbsp cayenne, 1 Tbsp celery seed, 5 Tbsp. paprika. Pulse all in food processor til well mixed or whisk together well. store in covered jar. Gave soup a lovely spicy flavour! Will definitly make it again! Oh, I also sauteed 2 medium onions right at the beginning, and then added everything to that. Yum!
Yum! Thank you for sharing your seasoning blend, Everly. I bet it went so well with the vegetables!
I’ve made this recipe several times now, and each time it’s come out delicious. The latest time I made it, I accidentally bought crushed tomatoes instead of diced. It still came out great. In fact, since I like a thicker soup, I’ll probably used crushed tomatoes from now on. The adaptability with what veggies I put in is also great. This is definitely a keeper recipe.
Woo! So glad to hear you’re loving this recipe! Thank you for sharing your review!
I have made this soup 100 times. So good. I added garbanzo beans and peas. Also a smidgen of crushed red pepper. Thank you for this awesome recipe. I serve it with crusty bread.
Woo! So glad you’ve been loving this soup, Erma. Thanks for coming back to leave a review + star rating. I so appreciate it!
I made this last night for dinner and it was amazing! I didn’t have any vegetable stock so I used chicken stock since it didn’t have to be vegetarian. I also didn’t have fresh/frozen green beans but did have a qt of home canned green beans and used them instead. It turned out amazing! The weather just cooled off and I was in the Fall spirit so this recipe fit the bill. I served your pumpkin cornbread along with it and it was a filling and satisfying meal. Thank you!
AH YUM! I am so happy that this recipe was a hit, Michelle. It sounds like all of your substitutions turned out amazing. Thank you for your review & star rating, I so appreciate you being here!
Looks comforting! I grill so many veggies in the summer or add them to salads, but come winter, I’m all about soups.
This recipe will be a great one for you, Janet! Enjoy!
My husband and I come from “meat and potato families” so I was surprised when this was a hit for the whole house. Not too spicy for our littles. Everyone loved! Thanks for sharing!
I honestly don’t know why this soup was so good but it really was. I used better than bullion and instead of corn did two squash and even though it seems similar to soups I’ve made in the past that I was just super unimpressed with I really enjoyed this one.
This makes me so happy to hear, Sarah. So glad you enjoyed it.
Seriously I am not a soup person. But this is the best soup I have ever had and I can’t believe I made it! Thank you for this recipe. It was so easy to follow and tasted amazing! Even my six year old ate it and my three year old picked out the veggies she liked and ate some too! I’d say that is a win! We will be making this again!
WOO! Such a win, Nikki. I am so glad this recipe is a hit for you and your family. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
What do you recommend as a curry substitute ? Thanks!
Hi Sara – You could omit it all together or I had a reader use a creole seasoning instead. Hope you enjoy this soup!
I have been making this soup on repeat for years and thought it was about time I left a comment. This soup will always hit that soup craving, it is so comforting and nourishing! I actually subbed the veg for frozen veg this time to cut down costs and still came out perfect. Thanks Brittany for providing so many amazing flavourful, healthy and budget friendly meals. I honestly refresh your page everyday- my version of scrolling TikTok 🙂
Aww this seriously means so much to me, I am so glad you are loving this soup and it is a hit for you. Thank you so much for sharing your review + star rating, I truly appreciate it.
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.
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!
Agreed! The curry powder is what gives this soup punch! Love it and make it once a month.
Just made the soup for dinner tonight. I added some chickpeas. Everyone loved it. Thank you again for another amazing recipe.
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!
Can I use the Instantpot?
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!