A comforting bowl of hearty vegetable soup made with fresh and frozen veggies simmered in a flavorful broth that’s simple, nourishing, and perfect for any time of year.
Why You’ll Love This Recipe
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Nutritious & Wholesome: Packed with a rainbow of vegetables, fiber, and plant-based protein.
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Quick & Easy: Ready in just about 30 minutes with minimal hands-on time.
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Flexible: Use fresh or frozen veggies—swap in whatever’s in your pantry.
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Comforting Flavor: Italian seasoning and garlic make this soup warm and inviting.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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olive oil
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carrots, peeled and chopped small
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celery stalks, chopped
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yellow onion, chopped
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garlic cloves, minced
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vegetable broth
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canned diced tomatoes (with liquid)
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Yukon gold potatoes, peeled and chopped
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green beans (fresh or frozen), chopped
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Italian seasoning
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salt
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ground black pepper
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frozen corn
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frozen peas
directions
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Prep the veggies: Wash, peel, and chop carrots, celery, onion, potatoes, and green beans.
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Sauté aromatics: In a pot over medium-high heat, warm the olive oil. Add carrots, celery, and onion. Cook and stir for about 5 minutes, until softened.
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Add garlic: Stir in minced garlic and cook for 30 seconds, until fragrant.
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Add broth & veggies: Pour in the vegetable broth and diced tomatoes (with liquid). Add potatoes, green beans, Italian seasoning, salt, and pepper. Stir to combine.
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Simmer: Bring to a boil, then reduce heat. Simmer for 8–10 minutes, or until the carrots, potatoes, and green beans are tender.
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Add frozen veg: Stir in frozen corn and peas and cook for 2 minutes, until heated through.
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Serve: Ladle into bowls and enjoy hot.
Servings and timing
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Yields: 6–8 servings
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
storage/reheating
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: Warm on the stovetop over medium heat or microwave in 1-minute bursts, stirring in between, until heated through. Add a splash of broth or water to loosen if needed.
Variations
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Add protein: Stir in cooked chickpeas, cannellini beans, or shredded rotisserie chicken.
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Greens boost: Add spinach, kale, or Swiss chard at the end of cooking.
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Spice it up: Include red pepper flakes or a pinch of cayenne for heat.
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Pasta version: Add ½–¾ cup of small pasta (like ditalini) and cook until tender.
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Herb swap: Use fresh herbs like thyme, basil, or parsley instead of Italian seasoning.
FAQs
What makes this soup vegetarian or vegan?
This soup uses vegetable broth and no animal products, making it both vegetarian and vegan-friendly.
Can I use homemade vegetable broth?
Yes! Homemade broth works beautifully and enhances flavor.
Can I substitute other vegetables?
Absolutely! Try zucchini, bell pepper, spinach, kale, or mushrooms—just adjust cook times accordingly.
Do I need to peel the potatoes?
Peeling is optional. You can leave the skins on if they’re scrubbed clean and tenderize during cooking.
How can I make the soup thicker?
Mash a few potato chunks against the side of the pot, or stir in a tablespoon of tomato paste or cream.
Can I cook this in a slow cooker?
Yes. Combine everything except corn and peas in the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add corn and peas near the end.
Can I freeze the soup with cream or dairy added?
Avoid freezing cream-based versions; dairy can separate. Freeze the base soup and add dairy when reheating.
How long will this soup last in the fridge?
Stored in an airtight container, it keeps well for up to 4 days.
Is this recipe kid-friendly?
Definitely! The mild, comforting flavors and soft veggies make it appealing to young eaters.
What dishes pair well with vegetable soup?
Serve it with crusty bread, grilled cheese, a side salad, or crackers for a complete meal.
Conclusion
This vegetable soup is a simple, nourishing classic that’s both flexible and satisfying. With basic pantry ingredients, you can customize it to your taste or pantry inventory. Whip it up on busy weeknights or make a big pot to enjoy throughout the week—either way, it’s a delicious, feel-good meal that’s perfect year-round.
Print
Vegetable Soup
- Total Time: 30 minutes
- Yield: 6–8 servings
- Diet: Vegan
Description
A comforting and hearty vegetable soup made with a mix of fresh and frozen vegetables simmered in a flavorful broth. Nutritious, flexible, and perfect for any season.
Ingredients
2 tablespoons olive oil
3 carrots, peeled and chopped small
3 celery stalks, chopped
1 yellow onion, chopped
3 garlic cloves, minced
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes (with liquid)
2 Yukon gold potatoes, peeled and chopped
1 cup green beans (fresh or frozen), chopped
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup frozen corn
1 cup frozen peas
Instructions
- Wash, peel, and chop the carrots, celery, onion, potatoes, and green beans.
- In a large pot over medium-high heat, warm the olive oil. Add carrots, celery, and onion. Cook and stir for about 5 minutes, until softened.
- Stir in minced garlic and cook for 30 seconds, until fragrant.
- Pour in the vegetable broth and diced tomatoes (with liquid). Add potatoes, green beans, Italian seasoning, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 8–10 minutes, or until the carrots, potatoes, and green beans are tender.
- Stir in frozen corn and peas and cook for 2 minutes, until heated through.
- Ladle into bowls and enjoy hot.
Notes
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Add a splash of broth or water when reheating if the soup thickens.
- Customize with additional vegetables like zucchini, bell peppers, or greens.
- To make it heartier, stir in chickpeas or cooked pasta.
- Spice it up with red pepper flakes or cayenne.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 6g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
