Vegetable Soup

Add or change up the vegetables to use up what you have on hand, and you won’t eat the same soup twice! Zucchini, mushrooms, broccoli, cauliflower, bell pepper, and leafy greens all work excellently in this soup, as either fresh or frozen vegetables. For more easy soup recipes, try my cabbage soup, easy hamburger soup, and tomato soup recipe.

What You Need to Make This Recipe

Mirepoix — chop up an onion, carrots, and celery to add depth to the easy vegetable soup and create the foundation for the flavorful broth. Garlic — 6 cloves of minced garlic go into the pot, so this is anything but a bland veggie soup! Tomatoes — you need a 28-ounce can of diced tomatoes for a bit of acidity that brightens the dish. Thyme — fresh or dried thyme works well in this recipe, so use whichever you have on hand. You could also use different herbs (ideas below). Vegetable broth — I recommend using low-sodium broth so you can control the saltiness of the soup. If you don’t need a vegan vegetable soup, you could use chicken broth instead. Potatoes — diced Yukon gold potatoes are a great option, but you could swap them out for russet potatoes or sweet potatoes. Green beans — they need to be cleaned, trimmed, and chopped for the veggie soup. You can use fresh or frozen! Corn — fresh, canned, or frozen corn all work. Frozen corn is a good time-saver with great crunchy texture. Bay leaves — add a subtle layer of herbal flavor that works well with thyme. Peas — frozen peas add sweetness to the soup. No need to thaw them before cooking! Just drop them into the pot straight from the bag. Parsley — chopped Italian parsley stirred in at the very end adds a pop of color and a hint of peppery flavor to the soup recipe.

How to Make Vegetable Soup

1. Start by prepping all your fresh vegetables and chopping the onions, carrots, and celery.
2. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the chopped yellow onion and allow it to brown and cook down significantly, which will take about 10 to 15 minutes.
3. Add the carrots, celery, and minced garlic to the pot. Cook for 5 minutes. If you notice that the ingredients are starting to stick and burn, reduce the heat. However, caramelized onions are ideal for adding flavor, so browning is good!
4. Add the canned diced tomatoes, fresh or dried thyme, and ground black pepper. Let the soup simmer for 10 minutes, until most of the liquid evaporates, stirring every few minutes.
5. Pour in the vegetable broth and scrape the bottom of the pot to release any stuck-on vegetables.
6. Add the diced potatoes, chopped green beans, corn, bay leaves, and 1 teaspoon salt. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the Dutch oven and simmer until the potatoes are tender, 20 to 30 minutes, depending on the size and type of potato used. Taste and add additional salt if necessary. Drop in the frozen peas and cook for 10 minutes more. Stir in the chopped flat-leaf parsley and serve with crusty bread.

Pro Tips for Making This Recipe

To make an extra hearty soup: Cook macaroni, orzo, or rice on the side and serve it with each serving of soup. You can also add a drained, rinsed can of white beans or chickpeas in the last few minutes of cooking time. These also add protein to the veggie soup. Make it spicy: A sprinkle of red pepper flakes or cayenne pepper added to the sautéed mirepoix adds a delicious and subtle heat. Add brightness to the soup: A little acidity can make the flavors in the soup pop. A splash of red wine vinegar or a squeeze of fresh lemon juice will do the trick. Stir in right at the end of cooking. Don’t simmer the soup for too long. This will cause the vegetables to become mushy. You want everything to be tender, but not falling apart. Change up the texture of the soup. For a chunkier soup, cut your vegetables into larger pieces. Smaller vegetables yield a less chunky veg soup. Use different herbs: There are so many dried or fresh herbs you could use in this soup recipe. Oregano, basil, marjoram, or Italian seasoning all work exceptionally well.

If you’ve tried this vegetable soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!