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.
Can I use diced tomatoes instead of crushed?
Hi! Yes, feel free to use diced tomatoes 🙂 Hope you like the recipe!
Excellent post
Your posts is very helpful for me and really interesting.Thanks
Thank you so much for your kind words 🙂 Have a nice day!
Delicious
★★★★★
Hi Debbie! Thanks! So glad you liked it 🙂
Simple, quick to make, delicious to eat!!!
★★★★★
Hi Leanne! Thanks 🙂 So glad you liked it!
I am not a vegan but looking for more plant based recipes to try to eat healthier and cut down on animal based protein. I tried this and it was fantastic. Thanks!
Hi! I’m so glad you liked this recipe 🙂 Have a nice day!
I love this soup. To make it truly mine, I add okra….I always saute my okra so there is no slime, plus it blends nicely with the onion and celery! Thank you…this is a true go to!
Hi Bliss, that is a good idea! Have a nice day 🙂
Really liked this soup! I followed recipe, then added black beans and a bunch of kale at the end. Delicious! Thanks for sharing! I think next time I will add zuccinni.
Hello Laura, that sounds great! So glad you liked it 🙂
I’m giving this dish five stars because if it were a human being, I’d marry it and have his little soup babies. I’m not a soup person. But I’m also not that good at making soup. It’s the one thing that i cannot get to taste the way I want it to. But this recipe is effin’ amazing and I recommend everyone to make it. And oh so easy. Will definitely bookmark it and make it again and again and again and again and again and….well…you get the point. Thank you for sharing this great recipe with us.
★★★★★
Hi Raisa!!! Thank you so much for your comment!! It is great to know you enjoyed the recipe so much!!! Have a wonderful day!
Quick, easy and so yummy! Thank you for all your wonderful recipes, already booked marked so many more to try. happy to have found this blog!
★★★★★
Hi Shelby!! if You are happy We are happy too!! Thank you!! 🙂
Yes, I did make it – was a bit disappointed with the crushed tomatoes and how deep red tomato colour took over the soup! Your soup in the photo looks a little more clear. I used exactly what you said 28 oz. of crushed tomatoes in a can. All other ingredients were fine. I added more veg broth and more salt and oregano. Thinking I need more salt though. It’s not the taste I was expecting but will give it a day until the vegetable flavours combine the flavor. I also added at least two to three more cups of broth and a bit of water….still heavy tomatoe presence. I would have done better (for our taste of it) with maybe one 14 oz. can. Any thoughts and thank you.
Hi Carol! I’m so sorry you’re disappointed, I would try another brand of crushed tomatoes as our readers love this recipe so much. Hope it helps!
making this recipe today. have never used canned green beans or frozen peas in my vegetable soup, but am trying today. Daughter is vegan and loves vegetable soup pureed in the ninja. The rest of the family likes it chunky. Can’t wait for dinner tonight!
★★★★★
Hi Shay! Hope you and your family enjoyed it 🙂
Soooooo freakin good! Ive made it my “ go to” easy to pack lunch. Paired with a grilled cheese(Daiya), it takes me back to my childhood.
★★★★★
Hi Sharice! So glad you liked it so much 🙂
Delicious!
★★★★★
Hi Michael! Thanks a lot 🙂
I just tried the vegetable soup but I’m cooking it in a slow cooker but it smells wonderful thank you for the recipe. I am not vegan but I have just became a vegetarian a month ago. I’m on a little budget for buying stuff to cook with so do you have any simple vegetarian recipes. Thank you so very much.
Hi Jo! You’re so welcome 🙂 Hope you enjoyed it!
vegetable soup is blog post is very interesting . Thank you
Hi Bhanu! Thanks a lot 🙂
Best vegetable soup ever! Adults, young children, Grandparents, neighbors, friends all loved it! I cooked it a bit longer, about 50 mins until potatoes and carrots were done. It has become the favorite in my soup loving household.
★★★★★
Hi Susan! Thank you so much 🙂 I’m SO glad you guys liked it so much!
Thank you SO much. I stopped eating meat last May and I’m a REALLY picky eater. I say I’m not pro-vegetable, I’m anti-meat.
One of my favorite dishes from my late Mama was her Vegetable beef soup. Using your recipe and adding a few of her staples was a real winner.
I added a can of pinto beans instead of green beans, omitted the celery, added a can of mixed vegetables and added one more potato, De-lish-ous!
★★★★★
Hi Eva Marie! You’re so welcome 🙂 Sounds so good!
Made this tonight for my daughter, while I had the meat version in the Crock-Pot. I didn’t have vegetable stock on hand 🤯, so I used vegetable bouillon (Better Than Bouillon) added some mushrooms (baby Bellas) for her protein base and she loves it!
I would say if using mushrooms, after a quick saute to remove and add them towards the end of potatoes being tender. She stated, “Their a bit chewy ma.” Also, I would use piete diced tomatoes or diced tomatoes as the crushed looked like I simply added tomato sauce.
Overall, this was a wonderful version I made for the family both ways added meat to those of us who eat it and hers as shared.
Thanks so much for a wonderful recipe 😊.
Hi Emily! You’re so welcome 🙂
I just made this soup thankyou for the easy recipe I added some extra veggies and some ginger to warm the belly as I have a upset belly. My naturopath said eat simple and vegetable warm soup helps the metabolism over winter. 🙏♥️
★★★★★
Hi Angie! You’re so welcome 🙂 Sounds great!
You have such a nice blogs and your blog and article are very informative for us.
Hi Ronny! Thanks a lot 🙂 Have a nice day!
I really like this recipe. I made double so I don’t have to figure out what to eat this week for meal prep. The only addition I made was adding in some cut okra and it was good.
★★★★★
Hi Malinda! So glad you like it 🙂 Okra is really healthy!
Made this soup on a cold winter day and it was perfection in a bowl. Hardy, satisfying and easy! Thank you for sharing!
Hi! You’re so welcome 🙂 I’m glad you liked it!
This looks so hearty! Pinning!
Hi Karly! Thank you so much 🙂
I really like this recipe. I made double so I don’t have to figure out what to eat this week for meal prep. The only addition I made was adding in some cut okra and it was good.
★★★★★
Hi Malinda! Thanks for your comment 🙂
I made this soup today and it was just perfect! The potato made it taste very smooth! Next time I’ll add a can of cannellini beans.. I think that would be a nice little addition! Very tasty!
★★★★★
Hi Isabel! Thanks a lot 🙂 I’m so glad you enjoyed it!
I am going to make this recipe today. I love all your recipes. They are simple with most of the ingredients on hand. I especially love your Vegan Parmesan Cheese, Caesar Dressing and Cheese Sauce. I have just started watching your videos as well. Keep up the good work. Love it!!!
Hi Kathy! Thanks a lot 🙂 So glad you like our blog!