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Square photo of a bowl of vegetable soup

Vegetable Soup

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 35 mins
  • Total: 45 mins
  • 6 1x
  • Soup, Main Dish
  • American
  • Vegan

Servings 6 1x

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Vegetable soup is hearty, nutritious, and requires simple and inexpensive ingredients. It’s healthy, tasty, so easy to make, and perfect for dinner!


  • 2 tbsp extra virgin olive oil
  • 4 cloves of garlic, sliced
  • 2 celery stalks, 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 l)
  • 1 tbsp Italian seasoning, or dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper


  1. Heat the oil in a large pot and sautée the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
  2. Add all the remaining ingredients, bring to a boil and simmer, partially covered, for 30 minutes or until the potatoes and carrots are tender.
  3. Serve immediately with roasted chickpeas, baked tofu, seitan, or tempeh meatballs.  
  4. 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