Vegetable Soup

Quick Summary

This easy homemade Vegetable Soup recipe is comforting, good for you, and so much better than canned soup! You will love this healthy and hearty one pot meal!

Vegetable Soup

I made a big pot of Vegetable Soup last week and I’ve decided that it needs to be in our regular rotation. This classic soup is so simple to make and SO good! We ate it for dinner one night and then I enjoyed the leftovers for lunch all week. One bowl of this soup warmed me up and filled me up!

And good news, the boys liked it too. I will be honest, when I told them we were having vegetable soup for dinner, there were a few complaints, but when I told them they had to at least try it, they did, and one bite led to another and another and they ended up eating like champs.

I think the Parmesan cheese and crusty bread helped, they love dunking anything and everything, but I was ok with that. They got a bowl full of veggies for dinner and that made this mama happy!

Homemade Vegetable Soup Recipe

How to Make Vegetable Soup

I love making homemade soup! Vegetable soup is easy to make at home and SO much better than canned soup. This soup is vegetarian, vegan, and gluten-free! It is healthy, hearty, and delicious!

You can use whatever vegetables you have on hand, but these are my favorite vegetables to include:

  • Onion
  • Carrots
  • Celery
  • Red bell pepper
  • Zucchini
  • Potatoes
  • Green beans
  • Corn
  • Peas

I feel like these are all “safe” vegetables for kids too, making this a kid friendly soup! YAY!

If you have other vegetables to use up in your fridge, feel free to add mushrooms, asparagus, spinach, kale, parsnips, broccoli or cauliflower.

I use frozen green beans, corn, and peas because we always have them in our freezer. If you make this soup in the summertime and have fresh vegetables to use up, you can certainly go the fresh route! All vegetables are welcome in this healthy soup!

Vegetable Soup in bowl

Homemade Vegetable Soup

The soup is made with vegetable broth and diced tomatoes. I use normal diced tomatoes, but fire roasted would be good too for extra flavor.

The soup is light but very filling because of all of the hearty vegetables. I add in fresh garlic, thyme, basil and bay leaves for flavor. Make sure you remove the bay leaves before serving.

If you want to add a little zip, you can add in a splash of red wine vinegar, balsamic vinegar, or squeeze of fresh lemon juice.

If you like a little heat, you can add in a dash of cayenne pepper.

Serving Suggestions

You can serve the soup with a loaf of crusty bread, buttermilk biscuits, garlic bread, cornbread, or your favorite crackers.

You can also top your bowl off with freshly grated Parmesan cheese and fresh herbs.

If you want to add even more veggies to your meal, serve a simple green salad or kale salad on the side.

How to Store

This recipe makes a big pot of soup so be prepared to eat leftovers, it reheats perfectly and is SO good for lunch or a busy weeknight dinner. It will keep in an airtight container in the refrigerator for up to five days.

The soup also freezes well, put some containers of soup in the freezer for a rainy day. After letting the soup cool completely, pour into a freezer safe container. The soup will keep in the freezer for up to 3 months.

This easy homemade vegetable soup is a good one! Add it to your regular rotation. I know I am making another pot this week.If you are trying to eat more veggies, this is the soup for YOU! Bring on the veggies!

More Soup Recipes

Vegetable Soup in pot

Vegetable Soup

This healthy and hearty homemade vegetable soup is comforting and good for you! Enjoy a bowl for lunch or dinner!
5 from 8 votes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 carrots, chopped
  • 2 celery ribs, chopped
  • 5 cloves garlic, minced
  • 1 red bell pepper, seeds removed and chopped
  • 1 medium zucchini, chopped
  • 6 Yukon gold potatoes, chopped (about 2 cups)
  • 3 (14.5 oz) cans vegetable broth
  • 28 oz diced tomatoes (can use fire roasted tomatoes)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions
 

  • In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
  • Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
  • Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
  • Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.

Notes

Feel free to add in a tablespoon of red wine vinegar, balsamic vinegar, or fresh lemon juice for added flavor. You can also garnish the soup with fresh parmesan cheese and fresh herbs. 

Nutrition

Calories: 172kcal, Carbohydrates: 33g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Sodium: 266mg, Potassium: 854mg, Fiber: 6g, Sugar: 6g, Vitamin A: 3787IU, Vitamin C: 58mg, Calcium: 62mg, Iron: 2mg
Keywords vegetable soup

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Comments

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  1. This is my kind of soup! Love the tomato-base. And of course, we need bread for dunking!

  2. I feel like this is exactly the kind of soup I want to keep a big batch of in the fridge and eat all week!

  3. It was absolutely delicious!!! I feel very privileged that we were there to taste test it! It’s definitely on my list of staples now.

  4. I love vegetable soup and I NEVER feel guilty for having two, maybe three bowls because I am after all eating tons of veggies! This looks like a great recipe.

  5. Just made a double batch for my freezer stash! So delicious! I add chickpeas and white beans for protein but otherwise this is perfect! 

  6. 5 stars
    I love this soup! I made it weekly over the winter, and have it again simmering on the stove this week. So delicious, and an easy way to eat my veggies. 🙂 I’ve been omitting the potatoes, corn, and peas but just add more of everything else. A keeper for sure!

  7. I kept trying to make my own vegetable soup and wasn’t happy. I found this one and I am in love!

    trying to give it a 5 star rating but it won’t let me!

  8. This sounds wonderful. I may try substituting barley for the potatoes. I may cook the barley ahead of time and adding with the frozen veggies.

  9. Hi! Can you use veg stock instead of broth? Bought the wrong one.. will
    It come out the same? Thanks!!

  10. New to GF ( gluten free ) because this is all veggies, is it gluten free?

    PS I have made this several times for soup day at work and I never come home with left overs!

  11. Only wanna input that you have a very nice website , I like the style and design it really stands out.

  12. 5 stars
    [email protected]
    This is the most delicious and flavorful vegetable soup I have ever had! We make a big pot of it last week..all gone now! Making our next huge pot tomorrow. Homemade crusty french bread to go with it..can’t wait for tomorrow! Thanks for the recipe♡♡

  13. 5 stars
    This soup is by FAR the best vegetable soup I’ve ever had! I added a can of white beans for some protein but made no other changes. DELICIOUS. The surprise was the red pepper! That occasional bite of sweet is a lovely surprise. Make this soup!!