Easy Vegetable Soup Recipe

Vegetable Soup Recipe

Introduction to Vegetable Soup

Vegetable soup stands as a timeless favorite, cherished for its versatility and health benefits. This simple yet nourishing dish is celebrated globally, offering a comforting meal that is both delicious and beneficial to our well-being.

Why Easy Recipes Matter

In today’s fast-paced world, simplicity in cooking is key. Easy recipes like this vegetable soup ensure that you can enjoy a healthy meal without spending hours in the kitchen. For more information on nutritional guidelines for vegetables, visit

Nutritional Value of Vegetable Soup

The nutritional profile of vegetable soup is impressive, primarily due to the variety of vegetables used. These ingredients are rich in essential vitamins and minerals, contributing to overall health. Moreover, the dietary fiber in vegetables aids in digestion and provides a sense of fullness, which can be beneficial for weight management. Regular consumption of vegetable soup can be a key component of a balanced diet, offering a range of nutrients while being low in calories.

Recipe and Preparation

Ingredients List

For this easy vegetable soup, gather the following ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper, chopped (any color)
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and cut
  • 1 can (14 oz) diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 cup frozen peas
  • 1 cup frozen corn


  • Olive oil can be replaced with any vegetable oil.
  • Any seasonal or preferred vegetables can be used.
  • For a non-vegetarian version, use chicken broth.

Step-by-Step Cooking Instructions

  1. Preparation: Start by preparing your vegetables. Wash, peel, and chop them into bite-sized pieces. This ensures even cooking and better flavor absorption.
  2. Sautéing: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent. This step is crucial for building the soup’s base flavor.
  3. Adding Vegetables: Add the carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally. This process begins to soften the vegetables and meld their flavors.
  4. Incorporating Zucchini and Green Beans: Stir in the zucchini and green beans, cooking for another 3-4 minutes. These vegetables cook quickly, so adding them later maintains their texture.
  5. Adding Tomatoes and Broth: Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the dried basil and oregano. Season with salt and pepper to taste.
  6. Simmering: Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the vegetables are tender.
  7. Final Touches: Add the frozen peas and corn in the last 5 minutes of cooking. They don’t need long to cook and adding them at the end preserves their color and texture.
  8. Serving: Check the seasoning and adjust if necessary. Serve hot, garnished with fresh herbs or a sprinkle of grated cheese if desired.

Customization and Variations

This vegetable soup is highly adaptable:

  • Dietary Adjustments: For a gluten-free version, ensure all ingredients, especially the broth, are gluten-free. Vegans can omit any cheese garnishes.
  • Protein Additions: Add beans, lentils, or even small pasta shapes for extra protein and heartiness.
  • Spice It Up: Introduce spices like paprika or cumin for a different flavor profile.
  • Creamy Version: Blend a portion of the soup to create a creamy texture without adding cream.

Cooking Tips and Tricks

  • Enhancing Flavor: Roasting some of the vegetables like carrots and onions before adding them to the soup can deepen the flavors.
  • Herbs: Fresh herbs like parsley or thyme can be used in place of dried basil for a fresher taste.
  • Consistency: For a thicker soup, blend a portion of the cooked vegetables and stir it back into the pot.
  • Time-Saving: Use a pressure cooker or slow cooker to reduce cooking time significantly.

Serving Suggestions

Vegetable soup is versatile and pairs well with various sides and garnishes. Here are some ideas to enhance your meal:

  • Crusty Bread: Serve with a slice of warm, crusty bread or a baguette to soak up the flavorful broth.
  • Grilled Cheese Sandwich: A classic pairing, a grilled cheese sandwich complements the soup’s richness.
  • Salad: A light, fresh salad with a vinaigrette dressing balances the heartiness of the soup.
  • Garnishes: Top your soup with fresh herbs, a dollop of sour cream, grated cheese, or croutons for added texture and flavor.

Storage and Reheating Guidelines

Proper storage and reheating are crucial for maintaining the quality of your vegetable soup:

  • Refrigeration: Cool the soup completely before storing it in the refrigerator in an airtight container. It will last for up to 3-4 days.
  • Freezing: Soup can be frozen for up to 2-3 months. Use freezer-safe containers and leave some space for expansion.
  • Reheating: Reheat on the stove over medium heat until hot. If using a microwave, cover the soup and stir occasionally to ensure even heating.


  • Can I make this soup in advance? Yes, this soup can be made in advance and stored as per the guidelines above.
  • Is this soup healthy? Absolutely, it’s packed with nutrients from various vegetables.
  • Can I add meat to this soup? Yes, you can add cooked chicken, beef, or even sausage for a non-vegetarian version.
  • How can I thicken the soup? Blend a portion of the soup or add a tablespoon of cornstarch mixed with water.

Vegetable Soup

Vegetable Soup Recipe

This homemade vegetable soup is a comforting and nutritious meal, perfect for any day. It's packed with a variety of fresh vegetables and is both easy to make and incredibly versatile. Ideal for a healthy family dinner or a cozy meal for one.
5 from 9 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine American, Global
Servings 6 people.
Calories 120 kcal


  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Measuring cups and spoons


  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 3 carrots diced
  • 2 stalks celery diced
  • 1 bell pepper chopped
  • 1 zucchini sliced
  • 1 cup green beans trimmed and cut
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • Salt and pepper to taste


  • Prepare the Vegetables: Wash, peel, and chop the onions, garlic, carrots, celery, bell pepper, zucchini, and green beans into bite-sized pieces.
  • Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent.
  • Cook Vegetables: Add the diced carrots, celery, and chopped bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
  • Add Zucchini and Green Beans: Incorporate the sliced zucchini and green beans, cooking for an additional 3 minutes.
  • Include Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and vegetable broth. Bring the mixture to a boil.
  • Season the Soup: Add dried basil, salt, and pepper. Adjust the seasoning according to your taste.
  • Simmer: Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.
  • Final Adjustments: Before serving, taste the soup and adjust the seasoning if necessary.

Serving Suggestions:

  • Serve this hearty vegetable soup with a side of crusty bread or a light salad.
  • Garnish with fresh herbs, a dollop of sour cream, grated cheese, or croutons for added flavor and texture.

Storage and Reheating:

  • Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
  • Reheat on the stove over medium heat until hot, or in a microwave, stirring occasionally for even heating.


  • Feel free to add or substitute vegetables based on availability and preference.
  • For a heartier soup, consider adding beans, lentils, or cooked chicken.
  • The soup can be made vegan by ensuring the use of a vegan broth.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Keyword Vegetable Soup Recipe

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Karen Elliot

Written by Karen Elliot

Hi, I'm Karen Elliot is a food blogger who founded to make cooking easier. Growing up on a farm in Spain, Karen was inspired by exquisite dishes prepared using simple ingredients. Karen Elliot is particularly known for making anyone can cook.


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  1. 5 stars
    This is a great veggie soup recipe and will be my go-to soup recipe! I did make a change from green beans to sliced okra since I had plenty of okra. Thanks so much!

  2. 5 stars
    I have tried a bunch of vegetable soups over the years and this one is amazing. I did not include potatoes or peas, added zucchini and red pepper instead. So tasty. Thank you Natasha!

  3. 5 stars
    Cut my potatoes thinner then you did and let simmer for 25 minutes and they are still not done. Do you think it wasn’t a high enough simmer?

  4. 5 stars
    Can’t wait to try this! I loved watching your YouTube video yesterday with all the questions and comment! You guys do such a great job!
    I am half Ukrainian on my mother’s side!

  5. 5 stars
    I don’t really cook, and I’ve just made this for the first time. (After reading about 50 recipes online.) I added some different spice — just a 1/2 tsp of thyme and rosemary, and a squeeze of lemon juice at the end. My house smells so good it’s unreal. The taste is sublime. Thank you!

  6. 5 stars
    I use Spicy V8 juice and carrot juice for my base. Gives it some zip. Also like the addition of cabbage and lima beans. The more veggies the better!

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