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!
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!
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:
- Red bell pepper
- Green beans
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!
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.
You can also top your bowl off with freshly grated Parmesan cheese and fresh herbs.
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
- Easy Minestrone Soup
- Pasta Fagioli
- Easy Black Bean Soup
- Creamy Chicken Noodle Soup
- Split Pea Soup
- Butternut Squash Soup
- 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
- 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.
Have you tried this recipe?
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