Vegetable Soup

Vegetable Soup

This vegetable soup has been one of my most popular soup recipes! It’s healthy, heartwarming and 1,000 times better than what you’ll get in a can! Full of flavor and so easy to prepare, you can’t go wrong with a large, hot bowl of vegetable soup.

The best vegetable soup

Not only is this soup delicious, it’s so easy to prepare. Just chop and simmer until you have a soup everyone will love!
It’s a recipe you’ll definitely want to add to your dinner or lunch rotation. And that makes a full pot and makes great leftovers!

What vegetables should I add to vegetable soup?

You can put whatever veggies you like in this soup, from fresh seasonal veggies to frozen ones. These are the veggies I have used:

  • carrots
  • celery
  • tomatoes
  • potatoes
  • green beans
  • corn
  • peas
  • yellow onion and garlic

This soup is jam filled with vegetables and makes it a healthy dinner choice.
I had two bowls but still came back before bed for a third because I liked it so much. I love that it uses half fresh veg and half frozen so you still have all that freshness but also have the ease of pre-cut frozen veggies.
Also Read: Best Tomato Curry With Mushrooms
During the summer, when you have all the fresh vegetables on hand, feel free to use them instead.

Can I make this soup in a crockpot?

Yes. To do it in a slow cooker sauté the onions, carrots, garlic for a few minutes, add garlic sauté 1 minute more. Add to the slow cooker along with the potatoes, tomatoes, green beans, potatoes, herbs, broth, salt and pepper. Cook until vegetables are tender over high heat about 3 hours or over low heat about 6 to 7 hours. Add the corn and peas for the last 30 minutes.

Can I freeze vegetable soup?

Yes. This vegetable soup freezes very well and heats up well.

Adding extra flavor – Herbs and spices you can add

This soup has a mild seasoning blend that I prefer, but you can definitely add more herbal or spice flavor to taste. Here are some ideas of what could be added by you:

  • Fresh or dried herbs like basil, marjoram, oregano or thyme.
  • Mixtures of dried herbs such as Italian seasoning or Provence herbs.
  • The red pepper flakes will add a spicy touch.
  • Paprika or curry powder.
  • Add a zest of Parmesan and let simmer.


  • 2 tablespoons of olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 5)
  • 1 1/4 cups chopped celery (about 3)
  • 4 garlic cloves, minced
  • 4 cans (14.5 oz.) Low sodium * chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (undrained)
  • 3 cups potatoes, peeled and diced 1/2-inch thick
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon of dried thyme
  • Salt and freshly ground black pepper
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas


  1. In a large saucepan, heat olive oil.
  2. Add the onions, carrots and celery and sauté for 4 minutes then add the garlic and sauté for 30 more seconds.
  3. Add the tomato broth, potatoes, parsley, bay leaves, thyme and season with S&P to taste *.
  4. Bring to a boil and then add the chopped green beans.
  5. Reduce heat to medium-low, cover and simmer until potatoes are almost completely tender, about 20 to 30 minutes.
  6. Add corn and peas and for 5 more minutes cook it. Serve hot.


  • * For more flavor, add more dried herbs. Other good herbs to add can include basil, marjoram, oregano, or Italian seasoning.
  • ** Another option to add more flavor is to use chicken broth or homemade vegetable broth.
  • Optionally, you can finish the portions with grated Parmesan and a little extra virgin olive oil.


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