Vegetable soup is hearty, nutritious and ready in 45 minutes. It only requires one pot and can be made with any combination of fresh or frozen vegetables.
It’s soup season and I’ve been trying so many new recipes lately. I’m a HUGE soup lover because soups are warm, so comforting and perfect after a long, cold day.
This basic recipe can be made with any combination of fresh or frozen vegetables, so the soup will taste different each time and you can use what’s in season or the ingredients you have on hand.
It only requires one large pot and is so easy to make. Sautée the garlic, celery and onion first, then add all the remaining ingredients and simmer for 30 minutes.
I know it’s not the most beautiful soup you’ve ever seen, but it tastes like heaven. If you don’t like or have any ingredient, don’t worry, just omit it or use something similar instead.
Don’t be afraid of making big batches of this vegetable soup as you can keep it in an airtight container in the fridge for up to a week and it’s also freezable. You’ll have a delicious and comforting bowl of soup on your table in minutes.
what ingredients do you need to make vegetable soup?
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. If you don’t eat oil, just use some water or vegetable stock instead.
- Garlic – Fresh garlic works best, but garlic powder is also a good choice.
- Onion – I used fresh onion, but onion powder is okay.
- Potatoes – Any type of potatoes will do. You don’t have to peel them, especially if you’re using organic potatoes.
- Carrots – You don’t have to peel them either.
- Corn kernels – I usually buy frozen corn kernels, but canned is okay.
- Green beans – I find frozen green beans more convenient, but fresh green beans are great.
- Peas – I always use frozen peas. Canned and fresh will do, though.
- Crushed tomatoes – I’ve never made this recipe using fresh tomatoes myself, but it should work. Just add more liquid if needed.
- Vegetable stock or water – I love vegetable stock because it enhances the flavor of any dish. However, water is okay too. Making your own vegetable stock at home is a good idea, but feel free to use store-bought if you want.
- Italian seasoning – I make my own Italian seasoning at home, but store-bought is okay. Any other dried herb like oregano or basil will do as well.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
tips for making vegetable soup
- Feel free to use any veggies, herbs or spices you have on hand.
- This dish freezes really well, so you can make several batches. Then reheat it in a large pot over medium-low heat and add more vegetable stock or water if needed.
- The longer the soup sits, the more developed the flavors become, so it’s actually better the next day.
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did you make this vegetable soup recipe?
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- 2 tbsp extra virgin olive oil
- 4 cloves of garlic, chopped
- 2 celery sticks, chopped
- 1 onion, chopped
- 2 medium potatoes (1 pound or 450 g), peeled and diced
- 2 large carrots (8 oz or 225 g), peeled and chopped
- 1 cup frozen corn kernels (140 g)
- 1 cup frozen green beans (120 g)
- 1 cup frozen peas (120 g)
- 2 14-ounce cans crushed tomatoes (800 g)
- 4 cup vegetable stock or water (1 liter)
- 1 tbsp Italian seasoning, or any other dried herb like oregano or basil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Heat the oil in a large pot and sautée the garlic, celery and onion over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, bring to a boil and simmer, partially covered, for 30 minutes or until the potatoes and carrots are tender.
- Serve immediately with roasted chickpeas, baked tofu, seitan or tempeh meatballs.
- Keep leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
- If you don’t eat oil, use some water or vegetable stock instead.
- Use any veggies, spices or herbs you have on hand.
- I recommend you use fresh garlic, although garlic powder would also work well, as well as onion powder.
- You don’t need to peel the potatoes or the carrots.
- I usually use frozen corn kernels, but canned corn is also a good option.
- You can either use fresh or frozen green beans, as well as canned or frozen peas.
- You could omit Italian seasoning or add a different kind of herb, although it gives the soup a delicious flavor.
- Feel free to use any type of salt.
- Serving Size: 1/6 of the recipe
- Calories: 195
- Sugar: 14.8 g
- Sodium: 785 mg
- Fat: 5.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 40.6 g
- Fiber: 10.1 g
- Protein: 7.4 g