Vegetable soup is hearty, nutritious, and requires simple and inexpensive ingredients. It’s healthy, tasty, so easy to make, and perfect for dinner!
This vegetable soup is delicious, nutritious, and made with inexpensive ingredients. I’m a HUGE soup lover because soups are warm, so comforting, and perfect to eat after a long, cold day.
This simple recipe can be made with any combination of fresh or frozen vegetables. The soup will taste different every time and you can use the ingredients you have on hand. It’s totally customizable!
It only requires one large pot and it’s so easy to make. It truly tastes like heaven! If you don’t like or have some of the ingredients, you can omit them or use something similar instead.
Feel free to make big batches of vegetable soup, as it will last up to a week if stored properly, and it’s also freezable. You’ll have a delicious and comforting bowl of soup on your table in just a few minutes. It’s so good you won’t stop eating it!
How to make vegetable soup – Step by step
- Heat the oil in a large pot (photo 1) and sautée the garlic, celery, and onion over medium-high heat until golden brown (photo 2).
- Add all the remaining ingredients (photo 3), bring to a boil, and simmer for 30 minutes (photo 4).
- Serve immediately.
Pro tips
- 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 the 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.
Can I freeze this vegetable soup?
Of course! Just let it cool at room temperature, transfer it into an airtight container, and store it in the freezer. You can either freeze it all together or in individual portions to use whenever you want to.
To thaw, transfer it into the fridge overnight or defrost it in the microwave using the “defrost” setting. Feel free to reheat in a pot over medium heat until it’s warm enough. The soup will last up to 6 months in the freezer.
How long will this vegetable soup keep?
You can make a big batch to save some time and enjoy this vegetable soup all week long. Remember to keep it in an airtight container in the fridge for 5-7 days.
What to eat with vegetable soup
This soup is hearty and nutritious, but you can serve it with your favorite dishes. It’s perfect to have for dinner, and you can incorporate some roasted chickpeas or baked tofu to add more protein to this meal.
You can also serve it with any meat substitutes, such as seitan or tempeh meatballs, to enjoy an even more complete meal.
Looking for more vegan soup recipes?
- Vegan Cream of Mushroom Soup
- Pumpkin Soup
- Cauliflower Soup
- Vegan Chicken Noodle Soup
- Immune Boosting Green Soup
Did you make this vegetable soup recipe?
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Vegetable Soup
- Prep: 10 mins
- Cook: 35 mins
- Total: 45 mins
- 6 1x
- Soup, Main Dish
- American
- Vegan
Servings 6 1x
Vegetable soup is hearty, nutritious, and requires simple and inexpensive ingredients. It’s healthy, tasty, so easy to make, and perfect for dinner!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
- 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
Update Notes: This post was originally published in February of 2019, but was republished with new photos, step by step instructions and tips in May of 2020.
This was delicious – I also added some red lentils which was a great addition !
Sounds so good Emily 🙂 Have a nice day!