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.
vegetable soup
vegetable soupIt’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.
- Celery.
- 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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Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main dish
- Cuisine: Vegan, American
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.
Ingredients
- 2 tbsp extra virgin olive oil, optional
- 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. If you don’t eat oil, use some water or vegetable stock instead.
- 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 or keep leftovers in an airtight container in the fridge for 5-7 days.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 195
- Sugar: 15.2 g
- Sodium: 492 mg
- Fat: 1.3 g
- Saturated Fat: 0.2 g
- Carbohydrates: 40.2 g
- Fiber: 10.4 g
- Protein: 7.6 g
Delicious!
★★★★★
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.
vegetable soup is blog post is very interesting . Thank you
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.
★★★★★
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!
★★★★★
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.
★★★★★
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.
★★★★★
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!