There’s nothing like a big steaming bowl of vegetable soup when the weather cools and you’re craving something nourishing and soul-hugging. This recipe is my go-to when I want something hearty yet light, full of flavor, and endlessly flexible. It’s the kind of soup you’ll make once and then dream about all week.
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Why You’ll Love This Vegetable Soup
It’s everything you want in a cozy weeknight meal. This soup is quick to make, budget-friendly, and full of everyday ingredients you likely already have. Plus, it’s naturally vegan, gluten-free, and packed with fiber and color.
What I love most is how flexible it is. You can toss in whatever vegetables are hiding in your fridge drawer or use up those frozen peas and corn that have been sitting in your freezer. This is also the perfect clean-out-the-fridge soup, which is why it gets made in our house almost every week.
And if you’re all about comfort in a bowl, you’ll love this creamy potato soup too it’s smooth, simple, and just as warming.
Ingredients You’ll Need
- Olive oil
- Onion
- Garlic
- Carrots
- Celery
- Yukon gold potatoes
- Green beans
- Canned diced tomatoes
- Bay leaves
- Low-sodium vegetable broth
- Frozen peas
- Frozen corn
- Fresh parsley
- Lemon juice
- Italian seasoning
- Salt and black pepper
You can also sneak in zucchini, kale, or sweet potatoes. This recipe is forgiving and plays nice with whatever you’ve got.
How to Make Vegetable Soup
Start with a Flavorful Base
Warm a bit of olive oil in a big soup pot. Toss in the chopped onion, carrots, and celery. Let everything soften and get a little golden for about 5 minutes. Add garlic, Italian seasoning, salt, and pepper and cook just until fragrant it already smells amazing.
Add Your Veggies and Simmer
In go the potatoes, green beans, diced tomatoes, bay leaves, and broth. Stir everything together and bring the pot to a gentle boil. Then, lower the heat and cover. Let it simmer for about 20 minutes or until the potatoes are just tender.
Finishing Touches
Stir in the frozen peas and corn. Let it all warm through for another 5 7 minutes. Right at the end, splash in some fresh lemon juice and toss in chopped parsley. That final citrus pop brightens the whole thing.
It’s simple, delicious, and a one-pot miracle. If you’re loving this vibe, don’t miss our roasted vegetable soup it’s just as cozy with a slightly deeper flavor.
Customization Ideas
This soup is your canvas. Want to make it heartier? Stir in a can of drained chickpeas or white beans. Craving something creamy? Swirl in a spoonful of coconut milk or cashew cream. Looking for a bit of bulk? Add cooked pasta, quinoa, or rice near the end of cooking.
You can also spice it up with a pinch of red pepper flakes or smoked paprika for a kick. Or add a handful of baby spinach or kale in the last few minutes for a boost of greens.
And if you’re in the mood for something richer, our sausage potato soup is a hearty next-day follow-up.
What to Serve with It
This soup loves a good sidekick. Think crusty bread with butter, warm biscuits, or a simple green salad with lemony dressing. If you want to keep the cozy going, serve it alongside a bowl of creamy potato soup for a soup-and-soup combo. Or make grilled cheese sandwiches and let everyone dip them straight into their bowls.
Storage and Freezer Tips
Let the soup cool completely before storing. Keep it in the fridge for up to 4 days in a sealed container. It actually gets better as it sits hello, next-day magic.
To freeze, ladle it into silicone molds or freezer-safe jars. It’ll keep for 2 to 3 months. When you’re ready to enjoy it again, reheat gently on the stove or microwave until hot.
FAQ
Can I use frozen veggies instead of fresh?
Definitely. They’re convenient and cook up fast. Add them near the end so they don’t turn mushy.
What’s the best broth to use?
Use a high-quality vegetable broth since it’s the base of the soup. Homemade or store-bought, just make sure it’s flavorful.
Can I freeze this soup?
Yes! It freezes beautifully. Portion it out, freeze flat in bags or in silicone trays, and reheat on the stove for a fast meal.
Let’s Dish
This vegetable soup is that perfect balance of light and satisfying. Whether you’re warming up on a chilly night or just want a nourishing bowl of goodness, this one always hits the spot. If you try it, let me know in the comments. I’d love to hear your favorite veggie combos!
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Vegetable Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board and knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 2 medium Yukon gold potatoes, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 2 whole bay leaves
- 6 cups low-sodium vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 0.75 teaspoon salt, or to taste
- 0.25 teaspoon black pepper
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened and lightly golden, about 5 minutes.
- Add garlic, Italian seasoning, salt, and pepper. Cook for another 30 seconds until fragrant.
- Stir in potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low and cover.
- Simmer for 20 minutes, or until the potatoes are tender.
- Stir in frozen peas and corn, and let cook for another 5–7 minutes to warm through.
- Remove bay leaves. Stir in fresh parsley and lemon juice just before serving. Taste and adjust seasoning as needed.
Notes
• For a heartier soup, add chickpeas, white beans, or cooked pasta.
• Add a splash of coconut milk for a creamy texture.
• Freeze leftovers in portions for up to 3 months.