This hearty vegetable soup is a warm, nourishing classic that’s perfect for cozy dinners. Packed with fresh veggies and vibrant flavors, it’s the ultimate comfort food that comes together in just one pot.
We first made this recipe on a chilly fall evening when we wanted something simple yet wholesome to share with the family. The aroma of simmering garlic, onions, and herbs filled the kitchen, and the end result was a bowl of pure comfort.
Whether you’re looking for an easy weeknight dinner or a healthy meal prep option, this veggie-packed soup is sure to become a favorite in your home too.
Quick Look at What’s Inside
Ingredients for the best vegetable soup
Making this soup is as simple as chopping fresh veggies and letting them simmer into delicious perfection. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion (about 1 medium onion)
- 2 cups peeled and chopped carrots (about 5 medium carrots)
- 1 1/4 cups chopped celery (about 3 stalks)
- 4 cloves garlic, minced
- 4 (14.5-ounce) cans low-sodium chicken broth or vegetable broth
- 2 (14.5-ounce) cans diced tomatoes (undrained)
- 3 cups peeled and 1/2-inch diced potatoes (from about 3 medium potatoes)
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
Tip: If you don’t have fresh thyme or parsley on hand, dried herbs work just as well. And while fresh vegetables are ideal, frozen veggies make this recipe even quicker and more convenient!
How to make vegetable soup
You’ll love how easy this homemade vegetable soup recipe is to prepare. Here’s a step-by-step guide:
1. Sauté the aromatics
Heat the olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery, and sauté for about 4 minutes. Then, stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Build the soup base
Pour in the broth and diced tomatoes (with their juices). Add the diced potatoes, parsley, bay leaves, thyme, and a generous pinch of salt and pepper. Stir everything together, then bring it to a boil.
3. Simmer the vegetables
Once boiling, add the green beans. Reduce the heat to medium-low, cover, and let the soup simmer for 20–30 minutes, or until the potatoes are almost tender.
4. Add the final ingredients
Stir in the corn and peas, and let the soup cook for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
5. Serve and enjoy
Remove the bay leaves before serving. Ladle the soup into bowls, garnish with extra parsley if desired, and enjoy it warm.
Tips from our kitchen
- Prep ahead: Chop your veggies the night before to make assembly a breeze.
- Boost the protein: Add cooked shredded chicken, white beans, or chickpeas for a heartier meal.
- Make it creamy: For a creamy twist, stir in a splash of coconut milk or a dollop of plain yogurt before serving.
- Use what you have: This recipe is great for using up leftover veggies in your fridge—zucchini, bell peppers, or even sweet potatoes can be added.
Variations, leftovers, and storage
This vegetable soup is incredibly versatile and stores beautifully, making it perfect for meal prep.
- Ingredient swaps: Want to make it vegetarian? Use vegetable broth instead of chicken broth. Following a low-carb diet? Replace the potatoes with cauliflower florets or zucchini.
- Storing leftovers: Store cooled soup in an airtight container in the fridge for up to 5 days.
- Freezing tips: Freeze portions in individual containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
- Repurpose leftovers: Turn leftover soup into a stew by adding cooked quinoa or rice.
Nutrition facts
We love that this soup is as nutritious as it is delicious. Here’s an estimate of the nutrition per serving:
- Calories: 180
- Protein: 6g
- Fat: 4g
- Carbohydrates: 32g
- Fiber: 6g
- Sodium: 480mg
These values may vary depending on the specific ingredients you use, but this soup is loaded with fiber-rich veggies, vitamins, and minerals to fuel your day.
Frequently asked questions
What’s the best way to thicken vegetable soup?
To make your soup thicker, try blending a portion of it with an immersion blender or mashing some of the potatoes. You can also stir in a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for extra body.
Can I use fresh tomatoes instead of canned?
Yes! Substitute about 4–5 fresh tomatoes (peeled and chopped) for the canned diced tomatoes. You may need to add a bit more liquid since fresh tomatoes are less juicy.
Is this vegetable soup gluten-free?
Yes, this recipe is naturally gluten-free as long as your broth and any additional ingredients are certified gluten-free.
Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients except the peas and corn to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the peas and corn during the last 30 minutes of cooking.
Warm, hearty, and nourishing—comfort in every spoonful!
This comforting vegetable soup is a timeless recipe that brings warmth and nourishment to your table. With its fresh, wholesome ingredients and cozy flavors, it’s the perfect addition to your rotation of fall soup recipes.
We’d love to hear how your soup turns out! Share your results in the comments, tag us on Instagram @SimplyNourishedLife, or save this recipe to Pinterest for later.
Looking for more inspiration? Try our other healthy soup recipes like our creamy vegetable soup or homemade minestrone.
Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion about 1 medium onion
- 2 cups peeled and chopped carrots about 5 medium carrots
- 1 1/4 cups chopped celery about 3 stalks
- 4 cloves garlic minced
- 4 14.5-ounce cans low-sodium chicken broth or vegetable broth
- 2 14.5-ounce cans diced tomatoes (undrained)
- 3 cups peeled and 1/2-inch diced potatoes from about 3 medium potatoes
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
Instructions
Sauté the aromatics
- Heat the olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery, and sauté for about 4 minutes. Then, stir in the minced garlic and cook for another 30 seconds until fragrant.
Build the soup base
- Pour in the broth and diced tomatoes (with their juices). Add the diced potatoes, parsley, bay leaves, thyme, and a generous pinch of salt and pepper. Stir everything together, then bring it to a boil.
Simmer the vegetables
- Once boiling, add the green beans. Reduce the heat to medium-low, cover, and let the soup simmer for 20–30 minutes, or until the potatoes are almost tender.
Add the final ingredients
- Stir in the corn and peas, and let the soup cook for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
Serve and enjoy
- Remove the bay leaves before serving. Ladle the soup into bowls, garnish with extra parsley if desired, and enjoy it warm.
Notes
Boost the protein: Add cooked shredded chicken, white beans, or chickpeas for a heartier meal.
Make it creamy: For a creamy twist, stir in a splash of coconut milk or a dollop of plain yogurt before serving.
Use what you have: This recipe is great for using up leftover veggies in your fridge—zucchini, bell peppers, or even sweet potatoes can be added. Variations, leftovers, and storage This vegetable soup is incredibly versatile and stores beautifully, making it perfect for meal prep. Ingredient swaps: Want to make it vegetarian? Use vegetable broth instead of chicken broth. Following a low-carb diet? Replace the potatoes with cauliflower florets or zucchini.
Storing leftovers: Store cooled soup in an airtight container in the fridge for up to 5 days.
Freezing tips: Freeze portions in individual containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Repurpose leftovers: Turn leftover soup into a stew by adding cooked quinoa or rice. Nutrition facts We love that this soup is as nutritious as it is delicious. Here’s an estimate of the nutrition per serving:
- Calories: 180
- Protein: 6g
- Fat: 4g
- Carbohydrates: 32g
- Fiber: 6g
- Sodium: 480mg