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