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4.65 from 88 votes

Homemade Vegetable Soup

Recipe from Two Peas and Their Pod

This hearty and easy homemade vegetable soup is comforting and good for you. Enjoy a bowl for lunch or dinner, and be prepared for leftovers!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: best vegetable soup recipe, easy vegetable soup, how to make vegetable soup
Servings: 10 servings
Calories: 172kcal


  • 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.


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. 


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