• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soups » Vegetable Soup

    Vegetable Soup

    Published: September 3, 2019 · Modified: Feb 14, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge.

    A bowl of vegetable soup by a glass of wine and pot of soup.
    244 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a spoonful of vegetable soup lifted from the bowl.
    Pinterest graphic of an overhead view of a pot of vegetable soup.
    Pinterest graphic of a bowl of vegetable soup by a linen napkin.
    Pinterest graphic of the overhead view of a bowl of vegetable soup by a pot full of soup.
    Pinterest graphic of a bowl of vegetable soup beside a large pot of it.

    Full of fresh, wholesome ingredients, this vegetable soup recipe is so easy to make and tastes fantastic. It’s such a versatile recipe that is perfect if you have a ton of odds and ends in the fridge that you need to use up. You can use in-season vegetables or your favorite frozen vegetables year-round.

    All you have to do is some chopping and then some simmering, and you’ll have this vegetable soup ready in next to no time. This soup is so good that you’re going to want to make an extra big batch to enjoy throughout the week or freeze for later. Serve this vegetable soup with some crusty bread or my garlic bread recipe for a heartier meal.

    What You Need to Make This Recipe

    Ingredients needed to make vegetable soup.

    Vegetables — you can’t make vegetable soup without vegetables! I use a variety of vegetables such as onions, carrots, celery, green beans, corn, and peas.

    Diced tomatoes — the diced tomatoes contribute to the flavor and liquid content of the soup. I recommend canned diced tomatoes, but if you only have canned whole tomatoes, you can use that instead.

    Broth — using broth instead of water adds much more flavor to the soup.

    Potatoes — waxy potatoes are great for soup as they’re high in moisture and low in starch, helping them hold their shape better when simmered.

    How to Make Vegetable Soup

    Set of two photos showing onions diced and added to the pot.

    1. Cut the vegetables into bite-sized pieces.

    2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion. Cook, stirring frequently, until the onions start to brown, about 10 to 15 minutes.

    Set of two photos showing carrots and fresh herbs added to the pot.

    3. Stir in the carrots, celery, and garlic, and cook for 5 minutes.

    4. Add the diced tomatoes, thyme, and black pepper. Simmer for 10 minutes or until most of the liquid has evaporated.

    Set of two photos showing broth and green beans added to the pot.

    5. Pour in the broth, scraping the bottom of the pot with your spoon to loosen any vegetables that may have stuck.

    6. Stir in the potatoes, green beans, corn, bay leaves, and 1 teaspoon salt. Bring to a boil before reducing the heat to medium-low. Partially cover and simmer until the potatoes are tender, about 20 to 30 minutes. Stir in the peas and cook for 10 minutes. Stir the parsley into the vegetable soup just before serving.

    A spoonful of vegetable soup lifted from a bowl.

    Pro Tips for Making This Recipe

    • If you use frozen vegetables, there’s no need to thaw them before adding them to the pot.
    • Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.
    • Add some cayenne pepper or red pepper flakes to add some heat to the soup.
    • For a thicker vegetable soup, add 3 to 4 tablespoons of tomato puree.
    • Feel free to chop the vegetables larger if you want a chunkier soup or smaller for a less chunky soup.
    • Do not over-simmer the soup. You risk the vegetables turning mushy if the soup is over-simmered.
    • Fresh herbs such as basil, oregano, marjoram, or dried mixes such as Italian seasoning and herbs de Provence make for a great addition to the soup.

    A purple dutch oven with vegetable soup.

    Frequently Asked Questions

    How do I store leftovers?

    This vegetable soup will last in the refrigerator for about 4 days in an airtight container. Reheat the soup over medium-low heat on the stove or in the microwave.

    Can I freeze this soup?

    This soup is perfect for making a double-batch for freezing for later. Let the soup cool down completely, then transfer the soup to an airtight container and freeze for 3 to 4 months. You can thaw the soup overnight in the fridge before reheating when ready to enjoy.

    Can I make this in a slow cooker?

    If you prefer to make this vegetable soup in a slow cooker, you can. I recommend still sauteing the onions, carrots, garlic in a pan beforehand, so you get a more flavorful soup. Add everything but the corn and peas to the slow cooker. Cook on HIGH for 3 hours or on LOW for 6 hours. Add peas and corn near the end, so they do not overcook.

    What else can you add to this soup?

    Feel free to add whatever you have in your fridge to the soup. Zucchini, mushrooms, parsnip, spinach, kale, sweet potatoes, broccoli, or cauliflower make for a great addition. For extra protein, try adding beans or chickpeas. If you want some carbs, try adding al dente pasta or cooked grains to the soup. A sprinkle of grated parmesan cheese or lemon juice before serving is also excellent.

    If you love this recipe try these out!

    • Two bowls of tomato soup with basil and croutons on top.

      Tomato Soup Recipe

    • A serving of French onion soup with a glass of wine in the back.

      French Onion Soup

    • Two bowls of lentil soup with one served with bread.

      Lentil Soup

    • Two bowls of chicken stew, one in front, both garnished with fresh herbs.

      Chicken Stew

    • A bowl of chicken noodle soup by a glass of wine.

      Chicken Noodle Soup

    If you’ve tried this Vegetable Soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of a pot of vegetable soup.
    Print
    5 from 21 votes

    Vegetable Soup

    This Vegetable Soup is hearty, tasty, and easy to make with simple everyday ingredients. Full of wholesome ingredients, this soup is nourishing and light.
    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8 servings
    Calories 202kcal
    Author John Kanell

    Equipment

    • Dutch oven or large pot

    Ingredients

    • 3 tablespoons olive oil
    • 1 yellow onion chopped
    • 3 carrots peeled and chopped
    • 2 celery stalks chopped
    • 6 garlic cloves minced
    • 1 can diced tomatoes (28-ounce/794g)
    • ¾ teaspoon ground black pepper
    • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
    • 6 cups low-sodium chicken broth or vegetable broth (1440ml)
    • 1 pound potatoes peeled and diced (450g)
    • 2 cups chopped fresh green beans or frozen green beans (260g)
    • 1½ cups fresh corn or frozen corn (214g)
    • 2 bay leaves
    • 1 to 2 teaspoons salt
    • 1½ cups fresh peas or frozen peas (200g)
    • ¼ cup chopped fresh parsley

    Instructions

    • In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion. Cook, stirring frequently until the onions start to brown, about 10 to 15 minutes. Stir in the carrots, celery, and garlic, and cook for 5 minutes. (Reduce the heat if anything is starting to stick and burn, but browned caramelized bits are good!)
    • Add the diced tomatoes, thyme, and black pepper. Simmer, stirring occasionally, for 10 minutes or until most of the liquid has evaporated.
    • Pour in the broth, scraping the bottom of the pot with your spoon to loosen any vegetables that may have stuck. Stir in the potatoes, green beans, corn, bay leaves, and 1 teaspoon salt. Bring to a boil.
    • Reduce the heat to medium-low. Partially cover and simmer until the potatoes are tender, about 20 to 30 minutes. Taste and add more salt, if needed. Stir in the peas. Cook for 10 minutes. Stir in the parsley just before serving.

    Video

    Notes

    • If you use frozen vegetables, there’s no need to thaw them before adding them to the pot.
    • Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.
    • Add some cayenne pepper or red pepper flakes to add some heat to the soup.
    • For a thicker vegetable soup, add 3 to 4 tablespoons of tomato puree.
    • Feel free to chop the vegetables larger if you want a chunkier soup or smaller for a less chunky soup.
    • Do not over-simmer the soup. You risk the vegetables turning mushy if the soup is over-simmered.
    • Fresh herbs such as basil, oregano, marjoram, or dried mixes such as Italian seasoning and herbs de Provence make for a great addition to the soup.

    Nutrition

    Calories: 202kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 447mg | Potassium: 809mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4538IU | Vitamin C: 39mg | Calcium: 70mg | Iron: 3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Vanilla Cake Recipe
    Tortellini Soup »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    244 shares