4.27 from 175 votes

Easy Vegetable Soup

Name: Easy Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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)

Brittany MullinsUpdated Jan 10, 2025

GF DF V VG P

Jump to Recipe ▼

90 Comments

Servings: 6

50 mins

This post may include affiliate links. Thank you for your support.

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.

An overhead view of a bowl of vegetable soup.

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. And if you’re craving even more veggie-packed meals, my quinoa soup or carrot parsnip soup are also great options to keep you warm and nourished all winter long.

Why You’ll Love This Soup
Ingredients Needed
Substitutions & Variations
How to Make Vegetable Soup
Brittany Tips
How to Serve Vegetable Soup
How to Store
Frequently Asked Questions
More Veggie Soup Recipes to Try
Easy Vegetable Soup Recipe

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

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.

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 & 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.

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.
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!

How to Make Vegetable Soup

Follow these steps to make a comforting vegetable soup that’s easy, nourishing, and full of flavor. It’s the perfect way to enjoy a cozy meal while using up your favorite veggies. Let’s get started!

Carrots, celery, onion and garlic sautéing in a pot.

Step 1: Heat a large pot over medium heat, add olive or avocado oil, then sauté the onion, carrot, celery, and garlic with salt and pepper.

Step 2: Cover and cook for about 10 minutes until tender and fragrant. Add Italian seasoning and cook for another minute, stirring constantly.

Step 3: Add in the tomatoes, broth, bay leaves, potatoes, zucchini, green beans and corn.

Step 4: 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.

Added the lemon juice to vegetable soup in pot.

Step 5: Remove from the heat, remove the bay leaves and stir in the lemon juice.

Step 6: Taste and season with additional salt and pepper if needed. Serve warm with your favorite sides!

Brittany Tips

Take your time with the base: Sautéing the onion, carrot, celery, and garlic until tender and fragrant is what builds the flavor foundation for this soup. Don’t rush it, let those veggies work their magic!
Cut your veggies evenly: Aim for similar-sized pieces, especially for the potatoes and zucchini, so everything cooks evenly and you don’t end up with mushy bits or undercooked chunks.

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:

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!

A spoonful of vegetable soup over a bowl.

How to Store

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!

Frequently Asked Questions

Can I make this vegetable soup in the Instant Pot?

Yes! Sauté the onion, carrot, celery, and garlic using the sauté function, then add the remaining ingredients (except the lemon juice). Cook on high pressure for 5 minutes and let the pressure release naturally for 10 minutes before manually releasing the rest. Stir in the lemon juice and enjoy!

How do I thicken the soup?

For a thicker consistency, you can mash some of the potatoes directly in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

Can I make vegetable soup ahead of time?

Absolutely! 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!