There’s nothing like a bowl of warm vegetable soup on a chilly evening. This hearty vegetable soup is colorful, healthy, and so easy to make. Packed with fresh veggies, tender potatoes, and a light touch of herbs, it’s both comforting and refreshing. Whether you’re cooking for a cozy family dinner or prepping for the week, this simple recipe always hits the spot. Plus, it’s completely vegan-friendly and budget-conscious, making it a wholesome option everyone can enjoy.
Table of Contents
Why You’ll Love This Vegetable Soup
You’ll love this vegetable soup because it’s packed with flavor and nutrients without being heavy. It’s made with everyday ingredients that are affordable and easy to find. The recipe is flexible, so you can swap in whatever veggies you have on hand. It’s vegan, freezer-friendly, and perfect for meal prep. The mix of potatoes, carrots, green beans, and tomatoes creates a hearty texture, while the lemon juice adds brightness to every spoonful. Best of all, it’s ready in about 45 minutes, making it an ideal weeknight meal when you need something warm, nourishing, and quick.
Ingredients You’ll Need
Fresh, simple ingredients make this soup taste amazing. The key is to use good-quality broth and a balance of veggies for color and flavor.
Fresh Vegetables
You’ll need onion, carrots, celery, garlic, potatoes, green beans, and diced tomatoes. These create a perfect mix of sweetness and texture. The onion and garlic bring aroma, while the potatoes make it filling and cozy.
Herbs and Seasonings
Italian seasoning, salt, and black pepper form the base flavor. Bay leaves add depth, and fresh parsley gives a beautiful finish. A squeeze of lemon juice at the end brightens up the soup and balances the flavors.
Pantry Staples and Add-Ins
Use olive oil for sautéing, low-sodium vegetable broth for the base, and frozen corn and peas for sweetness. You can easily swap potatoes for sweet potatoes or toss in zucchini or kale for extra color and nutrients.
How To Make Vegetable Soup
This recipe comes together in just a few easy steps, and the aroma will fill your kitchen with comfort.
Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. Add diced onion, carrots, and celery. Cook for about 4–5 minutes until softened. Then stir in minced garlic, Italian seasoning, salt, and pepper. Let it cook for another 30 seconds to release all that wonderful fragrance.
Add Vegetables and Simmer
Next, add the diced potatoes, chopped green beans, canned tomatoes, bay leaves, and vegetable broth. Stir everything together, then bring the pot to a gentle boil. Once boiling, reduce the heat, cover, and simmer for about 20 minutes until the potatoes are tender and the flavors have blended beautifully.
Finish and Serve
Finally, stir in the frozen corn and peas. Let the soup simmer for another 5–7 minutes. Remove from heat and add lemon juice and fresh parsley. Taste and adjust seasoning if needed. Serve warm, and enjoy your homemade vegetable soup with your favorite crusty bread.
Pro Tips for the Best Flavor
For extra flavor, always sauté the vegetables well before adding the broth. Taste and season as you go — every brand of broth has a different salt level. Fresh herbs like parsley or thyme can make a big difference, so try adding them right before serving. If you prefer a spicier version, sprinkle a little red pepper or extra black pepper. You can also toss in kale, spinach, or zucchini for more texture and nutrients. A touch of lemon juice at the end balances everything perfectly.
Storage and Reheating Tips
Store leftover soup in an airtight container and refrigerate it for up to 5 days. For longer storage, freeze it in portions for up to 3 months. When reheating, you can use the microwave for 1–2 minutes or reheat on the stovetop until hot. Stir occasionally to maintain a smooth consistency. If the soup thickens in the fridge, just add a splash of broth or water while reheating. It tastes even better the next day as the flavors continue to develop.
Serving Suggestions
Serve this vegetable soup with a slice of crusty bread or warm dinner rolls for a comforting meal. You can also enjoy it with crackers or even pour it over rice for a heartier option. Pair it with a light salad or a sandwich for a complete and balanced lunch or dinner.
Other Recipes You May Enjoy
- creamy chicken and leek soup
- hearty Maryland crab soup
- spicy Cajun seafood boil soup
- quick taco soup in 30 minutes
- creamy mushroom bisque
- black bean soup one-pot wonder
Conclusion
This hearty vegetable soup is wholesome, easy to make, and packed with nourishing flavors. It’s the kind of recipe you’ll want to make again and again. Perfect for any season, it’s fresh, filling, and full of comfort in every bite. Try it once, and it might just become your new favorite family soup. For more recipe inspiration, visit my Pinterest page.
Vegetable Soup
Equipment
- Large soup pot for cooking the soup
- Wooden spoon for stirring ingredients
- Chef’s knife for chopping vegetables
- Cutting board for prepping veggies
- Measuring cups and spoons for accuracy
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 ribs celery, sliced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 medium Yukon gold potatoes, peeled and diced
- 1 ½ cups fresh green beans, chopped
- 2 (14.5-ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery; cook until softened, about 4–5 minutes.
- Stir in garlic, Italian seasoning, salt, and pepper; cook for 30 seconds to release aroma.
- Add potatoes, green beans, tomatoes, bay leaves, and broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
- Stir in corn and peas; cook for 5–7 more minutes. Remove from heat and mix in lemon juice and parsley before serving.
