Vegetable Soup

Vegetable Soup is the ultimate comfort food for chilly days and cozy nights. Whether you’re warming up after a long walk or just craving something hearty and healthy, this vibrant soup delivers with every spoonful. Packed with colorful vegetables and seasoned to perfection, it’s one of those dishes that feels like a warm hug in a bowl.

This isn’t your average veggie soup—it’s crafted with thoughtful layers of flavor, using fresh ingredients like carrots, potatoes, and green beans. Whether you’re vegan, vegetarian, or just trying to eat more plants, this soup checks all the boxes for taste, nourishment, and ease.

❤️ Why You’ll Love This Recipe

this recipe

• Full of Flavor, Not Fuss – Simple ingredients come together to create deep, comforting flavor without the need for hours in the kitchen.
• Naturally Vegan & Gluten-Free – No substitutions needed. It’s plant-based, wholesome, and easy to digest.
• Perfect for Meal Prep – Make a big batch and enjoy it throughout the week, or freeze leftovers for future cozy meals.
• Highly Customizable – Toss in your favorite seasonal veggies or add protein like beans or lentils. This recipe is flexible and forgiving.
• Family-Friendly – Even picky eaters will love the mild, savory flavor and the colorful mix of vegetables.

Whether you’re new to cooking or a seasoned home chef, this vegetable soup will quickly earn a permanent spot in your weekly rotation.

🧄 Ingredients

Here’s everything you’ll need to make a hearty pot of Vegetable Soup:

• 2 medium carrots, peeled and chopped
• 2 medium potatoes, cubed (Yukon Gold or Russet work well)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• ½ cup corn kernels (fresh, canned, or frozen)
• ½ cup green peas (frozen or fresh)
• 1 (14 oz) can diced tomatoes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium preferred)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh parsley (optional, for garnish)

Ingredient Notes:

• You can use frozen vegetables to save time—no need to thaw beforehand.
• Swap potatoes with sweet potatoes or butternut squash for a twist.
• Add chili flakes for a touch of heat.

🔪 Instructions

Follow these simple steps to make a soul-warming pot of Vegetable Soup:

1. Sauté the Aromatics
   In a large pot, heat olive oil over medium heat. Add chopped onions and cook until soft and translucent, about 3–4 minutes.
2. Add Garlic
   Stir in the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn it.
3. Cook the Root Veggies
   Add the chopped carrots and cubed potatoes. Sauté for 3–5 minutes to begin softening and build flavor.
4. Add Tomatoes and Broth
   Pour in the diced tomatoes (with juice) and vegetable broth. Stir well to combine.
5. Season the Soup
   Add thyme, basil, oregano, salt, and pepper. Stir again and bring the mixture to a gentle boil.
6. Simmer the Soup
   Once boiling, reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the carrots and potatoes are fork-tender.
7. Add Quick-Cooking Veggies
   Stir in green beans, corn, and peas during the last 5 minutes of cooking so they stay vibrant and don’t overcook.
8. Taste & Adjust
   Give it a final taste and adjust salt or pepper if needed. Add a splash of lemon juice if you want extra brightness.
9. Garnish & Serve
   Ladle hot soup into bowls and garnish with fresh chopped parsley if desired.
10. Enjoy!
    Serve with crusty bread, crackers, or a simple salad on the side.

⏱️ Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6 people (about 1.5 cups per serving)

🥗 Nutrition Facts (Per Serving – Approx. 1.5 cups)

• Calories: 150
• Carbohydrates: 26g
• Fiber: 5g
• Sugar: 5g
• Protein: 4g
• Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
• Sodium: 480mg
• Cholesterol: 0mg
• Trans Fat: 0g

Note: Nutrition values are estimates and may vary based on ingredient brands and portion sizes.

🔄 Tips & Variations

✅ Chef’s Tips

• Don’t Overcook – Add quick-cooking vegetables like peas and green beans in the last few minutes to keep their color and texture.
• Layer Your Seasoning – Season at every stage: while sautéing, after adding broth, and again at the end for a well-balanced flavor.
• Use Fresh Herbs if Available – Fresh thyme or basil added just before serving can elevate the soup beautifully.

🌀 Variations

• Make it Spicy – Add a pinch of red pepper flakes or a splash of hot sauce.
• Boost with Protein – Stir in cooked lentils, white beans, or shredded rotisserie chicken.
• Add Whole Grains – Brown rice, barley, or small pasta shapes make it even more filling.
• Roasted Veggies? Yes, Please! – Toss in leftover roasted vegetables for added depth and richness.
• Brighten It Up – A squeeze of fresh lemon juice right before serving adds a subtle zing.

🍽️ Serving Suggestions

• Pair it with garlic bread, grilled cheese, or a green salad.
• Serve as a starter before a main dish—or let it shine as the main event.

Vegetable Soup

This hearty vegetable soup is a wholesome one-pot meal packed with classic veggies and warm flavor. Easy to make, freezer-friendly, and perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 5

Course: Soup

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• – 2 medium carrots peeled and chopped
• – 2 medium potatoes diced
• – 1 cup green beans trimmed and cut
• – ½ cup corn kernels fresh, frozen, or canned
• – ½ cup green peas
• – 1 can 14.5 oz diced tomatoes, with juices
• – 1 yellow onion chopped
• – 2 garlic cloves minced
• – 4 cups vegetable broth
• – 2 tbsp olive oil
• – 1 tsp dried thyme
• – ½ tsp dried basil
• – ½ tsp dried oregano
• – Salt and pepper to taste

Equipment

• – Large soup pot
• Wooden spoon
• Ladle
• Sharp knife
• Cutting board

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Sauté onions until soft and translucent (3–4 minutes).
3. Add garlic and cook until fragrant (30 seconds).
4. Stir in carrots and potatoes, sauté for 4–5 minutes.
5. Pour in diced tomatoes and vegetable broth.
6. Add thyme, basil, oregano, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
8. Add green beans, peas, and corn in the last 5 minutes.
9. Taste and adjust seasoning.
10. Serve hot with fresh parsley or bread on the side.

Notes

– Use frozen vegetables to save time
– Add lemon juice at the end for brightness
– Mix in cooked pasta, rice, or lentils for a more filling soup
– Great for freezing in individual portions
– Add red pepper flakes for heat

❓ FAQs

Can I freeze vegetable soup?

Absolutely! This soup freezes beautifully. Let it cool completely before transferring to airtight, freezer-safe containers. It’ll keep for up to 3 months.

How long does it last in the fridge?

Stored in a sealed container, this vegetable soup stays fresh for 4 to 5 days in the refrigerator. Reheat on the stovetop or in the microwave until hot.

Can I use frozen vegetables?

Yes! Frozen peas, corn, and green beans work great and save on prep time. No need to thaw—just add them during the last 5 minutes of cooking.

Is this soup good for meal prep?

Definitely. It tastes even better the next day, and the flavors continue to develop. Make a big batch and portion it for quick, healthy lunches or dinners.

Can I make this in a slow cooker?

Yes. Combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add delicate veggies (like peas) in the final 30 minutes.

Can I add protein?

Of course! Try adding canned beans (drained and rinsed), cooked lentils, or diced chicken breast for extra protein and staying power.

📝 Conclusion

This Vegetable Soup is more than just a meal—it’s a cozy, colorful bowl of comfort that nourishes from the inside out. Whether you’re enjoying it solo with a slice of crusty bread or serving it to your family on a busy weeknight, it’s sure to be a hit.

Made with simple pantry staples and packed with flavor, this recipe is one you’ll return to again and again. Don’t forget to freeze a batch for those days when you need something quick, hearty, and homemade.