Vegetable Soup

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This cozy vegetable soup is packed with fresh veggies, flavorful broth, and hearty comfort in every spoonful.

It’s warm, wholesome, and so much better than anything from a can.

Perfect for chilly evenings, meal prep days, or when you just need something nourishing and satisfying.

Plus, it comes together in under an hour with simple ingredients you probably already have on hand.

Customize it with your favorite vegetables or herbs, and don’t forget the crusty bread for dipping!

This kid-friendly classic is sure to become a staple in your kitchen.

For the Vegetable Soup

• Olive Oil – Used to sauté the veggies and build flavor at the base of the soup.
• Yellow Onion – Adds a savory depth and sweetness when cooked down.
• Carrots – For natural sweetness and heartiness.
• Celery – Classic soup base ingredient that adds aroma and a slight crunch.
• Garlic – Brings warmth and extra flavor to the broth.
• Low-Sodium Broth – Use either chicken or vegetable broth as the flavorful base of the soup.
• Diced Tomatoes – Adds a slightly tangy richness and body to the soup.
• Potatoes – Make the soup filling and comforting with a soft texture.
• Fresh Parsley – Adds a pop of color and fresh herbal flavor.
• Bay Leaves – Infuse the soup with a subtle earthy depth.
• Thyme – Dried or fresh, it gives a gentle herbal note.
• Salt and Pepper – For seasoning to taste.
• Green Beans – Bring crunch and color, use fresh or frozen.
• Corn – Adds a touch of sweetness and texture.
• Peas – Sweet, tender, and a perfect veggie addition.

Vegetable Soup

Looking for a cozy, healthy dinner that’s packed with veggies and flavor? This homemade Vegetable Soup is everything canned soup wishes it could be—fresh, hearty, and soul-warming. Perfect for chilly nights, meal prep, or just getting your daily dose of goodness in one comforting bowl

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Course: Main Course

Cuisine: midetirranean

Keyword: Vegetable Soup

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Notes

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (about 1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 1/4 cups chopped celery (about 3 stalks)
• 4 cloves garlic, minced
• 4 cans (14.5 oz each) low-sodium chicken or vegetable broth
• 2 cans (14.5 oz each) diced tomatoes (with juices)
• 3 cups peeled, diced potatoes (about 3 medium, 1/2-inch cubes)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme (or 1 Tbsp fresh thyme)
• Salt and black pepper, to taste
• 1 1/2 cups chopped green beans (fresh or frozen)
• 1 1/4 cups corn (fresh or frozen)
• 1 cup peas (fresh or frozen)

 

 

Instructions

1. In a large pot, heat olive oil over medium-high heat.
2. Add onions, carrots, and celery. Sauté for about 4 minutes, then add garlic and cook for another 30 seconds.
3. Pour in the broth and tomatoes. Stir in potatoes, parsley, bay leaves, thyme, salt, and pepper.
4. Bring everything to a boil, then add the green beans.
5. Lower heat to medium-low. Cover and simmer for 20–30 minutes, until the potatoes are nearly tender.
6. Add corn and peas. Cook for another 5 minutes.
7. Remove bay leaves, adjust seasoning, and serve warm.

 

 

Tips

• Amp up the herbs—try adding more thyme or extras like basil, oregano, rosemary, or Italian seasoning.
• Homemade broth or stock adds a big flavor boost.
• If using fresh corn, toss in the stripped cob while simmering for added sweetness.
• A parmesan rind simmered in the soup adds rich, savory depth—just remove it with the bay leaves.
• Garnish with grated parmesan and a drizzle of extra virgin olive oil, if desired.

 

Nutrition
Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g |
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

 

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1. What vegetables should I use in my vegetable soup?
You can use a variety like carrots, celery, potatoes, green beans, peas, corn, zucchini, or leafy greens. Just make sure everything is cut into similar-sized pieces for even cooking.

2. Do I need to sauté the vegetables before adding broth?
Yes, sautéing onions, carrots, and celery before adding the broth adds depth and brings out natural sweetness.

3. How can I add more flavor to my vegetable soup?
Use herbs like thyme, bay leaves, and parsley. A parmesan rind, high-quality broth, or extra garlic can also boost the flavor.

4. Can I use frozen vegetables in my soup?
Absolutely! Just add them toward the end of cooking since they’re already partially cooked.

5. How should I store and reheat leftover vegetable soup?
Let it cool, then store in airtight containers. Keep in the fridge for up to 5 days or freeze for longer. Reheat on the stovetop or in the microwave until hot.

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