Easy Vegetable Soup

If you ask me, vegetable soup is one of the most comforting meals you can make.

This hearty soup brings together fresh vegetables in a warm, satisfying bowl that’s perfect for any day of the week. Tender carrots, celery, and onions simmer with herbs in a flavorful broth.

It’s simple to throw together with whatever vegetables you have on hand. You can add potatoes for extra heartiness or toss in some leafy greens at the end for color.

It’s a family-friendly meal that warms you from the inside out, perfect for busy weeknights when you want something wholesome and easy.

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What Kind of Vegetable Broth Should I Use?

The vegetable broth you choose really sets the foundation for your soup’s flavor, so it’s worth picking a good one. Low-sodium broth is your best bet since it gives you control over the saltiness – you can always add more salt, but you can’t take it away. Store-bought options like Pacific, Swanson, or Better Than Bouillon paste all work well, but if you have homemade broth in the freezer, that’s even better. The recipe calls for 6 to 8 cups depending on how brothy you like your soup, so start with less and add more as you go to get the consistency just right.

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Options for Substitutions

This veggie soup is super forgiving and works great with whatever you have in your kitchen:

• Yukon gold potatoes: Red potatoes or russets work perfectly fine here. If using russets, cut them a bit larger since they tend to fall apart more easily during cooking.
• Fresh green beans: Frozen green beans are totally fine – just add them at the same time as the other frozen veggies. You can also swap them for zucchini, bell peppers, or whatever fresh vegetables you have on hand.
• Vegetable broth: Chicken broth works just as well if that’s what you have. You can also use water with extra bouillon cubes, though the flavor won’t be quite as rich.
• Italian seasoning: Mix your own with dried basil, oregano, and thyme if you don’t have the blend. Or try herbs de Provence for a slightly different flavor profile.
• Fresh lemon juice: Bottled lemon juice works in a pinch, or you can use a splash of white wine vinegar to add that bright, acidic finish.
• Fresh parsley: Dried parsley works too – just use about 1 tablespoon instead. Fresh basil or cilantro can also add a nice finishing touch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegetable soup is adding all the vegetables at once, which leads to mushy carrots and potatoes while your green beans are still tough – start with the harder vegetables like carrots and potatoes first, then add softer ones like green beans later in the cooking process.

Another common error is not building flavor layers by properly sautéing your onions, carrots, and celery until they’re softened and slightly golden before adding liquid, as this step creates the flavor foundation for your entire soup.

Don’t forget to taste and adjust your seasoning throughout cooking, especially after adding the broth, since canned broths vary in saltiness and you might need more herbs or a pinch of salt to bring out all the flavors.

Finally, add your frozen corn and peas in the last 5-10 minutes of cooking to prevent them from becoming mushy, and stir in the fresh lemon juice and parsley right before serving to keep their bright, fresh taste.

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What to Serve With Vegetable Soup?

This hearty vegetable soup is perfect with a thick slice of crusty bread or some warm dinner rolls for dipping and soaking up all those good flavors. I love serving it alongside a simple grilled cheese sandwich made with sharp cheddar, which adds some protein and makes it feel like a complete meal. For a lighter option, try pairing it with a fresh spinach salad topped with nuts and a light vinaigrette, or even just some buttered crackers on the side. You could also sprinkle some extra parmesan cheese right on top of the soup and serve it with garlic bread for an extra cozy dinner.

Storage Instructions

Refrigerate: This vegetable soup actually gets better after a day or two in the fridge! Store it in airtight containers and it’ll keep fresh for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep or having ready-made lunches throughout the week.

Freeze: You can definitely freeze this soup for up to 3 months in freezer-safe containers or bags. Just keep in mind that the potatoes might get a bit softer after thawing, but the taste will still be great. I like to freeze it in individual portions so I can grab just what I need.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions, but stir every minute or so to heat evenly. If it seems too thick after storing, just add a splash of broth or water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-750
• Protein: 15-20 g
• Fat: 18-24 g
• Carbohydrates: 105-130 g

Ingredients

For the soup base:

• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tsp italian herb blend
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

For the vegetables:

• 3 yukon gold potatoes, peeled and diced
• 1 1/2 cups chopped fresh green beans
• 2 cans (14.5 oz each) diced tomatoes
• 2 bay leaves
• 6 to 8 cups low-sodium vegetable broth

To finish:

• 1 cup frozen corn kernels
• 1 cup frozen green peas
• 2 to 3 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh parsley

Step 1: Sauté the Aromatic Vegetables

• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tsp Italian herb blend
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Heat the extra virgin olive oil in a large pot over medium-high heat.

Add the diced onion, sliced carrots, and sliced celery.

Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are softened.

Add the minced garlic, Italian herb blend, kosher salt, and ground black pepper.

Continue to sauté for another 30 seconds until fragrant.

Sautéing the vegetables at this stage helps build a delicious, aromatic base for the soup.

Step 2: Simmer the Soup With Main Vegetables

• 3 Yukon gold potatoes, peeled and diced
• 1 1/2 cups chopped fresh green beans
• 2 cans (14.5 oz each) diced tomatoes
• 2 bay leaves
• 6 to 8 cups low-sodium vegetable broth
• Sautéed vegetables from Step 1

Add the diced potatoes, chopped green beans, diced tomatoes with their juices, bay leaves, and low-sodium vegetable broth to the pot with the sautéed vegetables.

Stir everything together and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the potatoes are just fork tender.

Step 3: Add Frozen Vegetables

• 1 cup frozen corn kernels
• 1 cup frozen green peas

Stir the frozen corn kernels and frozen green peas into the simmering soup.

Continue to cook for about 5 to 7 minutes longer, just until the corn and peas are heated through.

I find that adding the frozen veggies at this stage helps preserve their color and texture, giving the soup a fresher taste.

Step 4: Finish and Serve

• 2 to 3 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh parsley

Turn off the heat.

Stir in the freshly squeezed lemon juice and finely chopped fresh parsley to brighten the flavor of the soup.

Ladle the vegetable soup into bowls and serve hot.

For a burst of freshness, I like to squeeze a little extra lemon juice on top right before serving.

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Easy Vegetable Soup

Delicious Easy Vegetable Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 675 kcal

Ingredients

  

For the soup base:

• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 2 tsp Italian herb blend
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

For the vegetables:

• 3 Yukon gold potatoes, peeled and diced
• 1 1/2 cups chopped fresh green beans
• 2 cans (14.5 oz each) diced tomatoes
• 2 bay leaves
• 6 to 8 cups low-sodium vegetable broth

To finish:

• 1 cup frozen corn kernels
• 1 cup frozen green peas
• 2 to 3 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh parsley

Instructions

 

• Heat the extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic, Italian herb blend, kosher salt, and ground black pepper. Continue to sauté for another 30 seconds until fragrant. Sautéing the vegetables at this stage helps build a delicious, aromatic base for the soup.
• Add the diced potatoes, chopped green beans, diced tomatoes with their juices, bay leaves, and low-sodium vegetable broth to the pot with the sautéed vegetables. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the potatoes are just fork tender.
• Stir the frozen corn kernels and frozen green peas into the simmering soup. Continue to cook for about 5 to 7 minutes longer, just until the corn and peas are heated through. I find that adding the frozen veggies at this stage helps preserve their color and texture, giving the soup a fresher taste.
• Turn off the heat. Stir in the freshly squeezed lemon juice and finely chopped fresh parsley to brighten the flavor of the soup. Ladle the vegetable soup into bowls and serve hot. For a burst of freshness, I like to squeeze a little extra lemon juice on top right before serving.