This vegetable soup is a hearty blend of colorful veggies and potatoes, all simmered together in a savory tomato broth. A healthy and flavorful dinner option that’s quick to make and always gets rave reviews!
When I’m looking for a way to get my family to eat their veggies, I make a fresh and vibrant soup such as Olive Garden minestrone, cabbage soup, or this simple yet satisfying vegetable soup.
When I have a lot of odds and ends in the produce drawer, I mix everything together to make this hearty and delicious vegetable soup. Even my kids love this soup, and I love that they’re getting a healthy serving of veggies.
How do you make vegetable soup?
This recipe starts with carrots, onions and celery, which are sauteed in a little olive oil until tender. The next step is to add canned tomatoes, tomato sauce, seasonings, vegetable broth and potatoes to the mix. The soup simmers until the potatoes are tender, then frozen carrots and green beans get added in. The final step is to add a sprinkling of fresh parsley, then serve and enjoy.
Tips for the perfect soup
- Cut all your vegetables into similarly sized pieces so that they cook at the same rate.
- I use frozen corn and green beans for convenience sake, but you can use fresh if you prefer.
- No Russet potatoes on hand? Try Yukon Gold potatoes, red potatoes, or even sweet potatoes.
- The potatoes do add some carbs to this soup. If you’re looking to minimize your carb intake, you can omit the potatoes, or substitute cauliflower florets instead.
- This soup is written to be vegan, but if you’re not concerned about that, you can substitute in chicken broth or beef broth for a more complex flavor.
What can I add to vegetable soup?
There are SO many different ingredients you can add to this soup to customize it to your tastes.
- Squash: Try adding butternut squash, zucchini, yellow squash or kabocha squash.
- Greens: Stir in a few handfuls of spinach, kale, swiss chard or escarole.
- Beans: Add a can of rinsed and drained beans such as kidney beans, chickpeas or cannellini beans.
- Pasta: Stir in 1/2 cup of dry small pasta such as orzo or shells. Add 1 extra cup of broth to the soup. Simmer until pasta is tender.
- Grains: Mix in 1 cup of cooked grains such as barley, brown rice, farro or quinoa.
Is vegetable soup healthy?
This vegetable soup is very healthy, and is low in calories and fat, yet high in fiber. The soup contains plenty of vitamins and nutrients including potassium, Vitamin C, folate, Vitamin K, Vitamin A, beta carotene and antioxidants.
Slow cooker vegetable soup
This soup can easily be adapted for use in the slow cooker. Saute the carrots, onions and celery in olive oil, then place in the slow cooker along with the garlic, salt, pepper, canned tomatoes, tomato sauce, Italian seasoning, vegetable broth and potatoes. Cook on low heat for 3-4 hours or until potatoes are tender. Stir in the corn and green beans, then cook for 10 more minutes. Top with parsley, then serve.
I make vegetable soup constantly during the cooler weather months. Serve it as is for a light meal, or add a side dish as grilled cheese sandwiches, breadsticks or cornbread. You’re sure to get rave reviews!
More fabulous soup recipes
- Chicken Enchilada Soup
- Slow Cooker Ham and Bean Soup
- Crock Pot Chicken Noodle Soup
- Tortellini Soup
- Pasta e Fagioli Soup
Vegetable Soup Video
Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion finely diced
- 3 carrots peeled, halved lengthwise and sliced
- 3 stalks celery thinly sliced
- 2 teaspoons minced garlic
- salt and pepper to taste
- 15 ounce can diced tomatoes do not drain
- 8 ounce can tomato sauce
- 1 1/4 teaspoons Italian seasoning
- 6 cups vegetable broth
- 1 1/2 cups Russet potato peeled and cut into 1/2 inch cubes
- 3/4 cup frozen corn
- 3/4 cup diced green beans fresh or frozen
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
- Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
- Add the tomatoes, tomato sauce, Italian seasoning, vegetable broth and potato to the pot; bring to a simmer.
- Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
- Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
Delicious recipe! I used leftover marinara sauce instead of tomato sauce and fresh grape tomatoes, fresh corn from cob but otherwise followed recipe.
This sounds really good! We aren’t big soup eaters but this sounds too good to pass up. I’m thinking of adding some frozen meatballs to the mix though😬along with your suggestion of pasta.
Does this soup freeze well?
Yes it should freeze well!
I had a drawer full of vegetables that needed to go so I made this recipe. It was really good! I served it with grated cheese and garlic bread.
Hi Sara! Up here in chilly Alberta, Canada soup is a winner necessity. Love the look of this recipe – but I do have a question for you.
If I decide to make it in my slow cooker, when should I add the pasta & extra liquid if I choose to use them?
Thanks!
I’d add pasta during the last 20 minutes!
Thanks so much. Appreciate the quick reply!
Oops! That should have been a WINTER necessity.
Some days…
Must be cold weather brain freeze (among other body parts) lol
Cleared all the old vegetables out of the refrigerator for this soup. It came out very good and enough for 3 meals! I served it with toasted homemade bread
Just delicious! When I’m dieting I leave out the potatoes so I can eat a huge filing portion! The kids love it too!
I think when they are in season everything fresh. Also cheaper.
I just love all the veggies in this soup. It makes it so colorful and bursting with flavor.
Love soup season for recipes just like this one! Was the most warming and satisfying way to warm up at dinner last night; delicious!
Today is cold and wet and this soup was the perfect way to warm ourselves up. So hearty and filling!
Really good and flavorful soup! Super easy and great for Lent! Will definitely be making this more often right around Lent!
I’m craving healthier foods and this is just perfect. Loved the vegetable combo. And my meat eating husband added some precooked sausage to his bowl. Win win.
This was a total mom win. Everyone cleaned their bowls and my pickiest of eaters asked if he could have it tomorrow too. Thank you so much for a meal my whole family enjoyed.
Sometimes the simplest meals are the best and this delicious soup is no exception. I love that most of the ingredients are usually in the pantry or freezer.
This vegetable soup is full of flavor. This is one of the best way to eat more vegetables since the kids will never complain about this. 🙂
This vegetable soup is so chunky and vibrant. What a great way to load up on veggies — and it’s perfect for winter weather!
This was so easy to put together and the flavor was amazing!
We needed something hearty but comforting to make and this was just perfect! Loved it!
This really hits the spot for a meatless soup. So flavorful and I love all the vibrant colors!
I love how flavorful this is!! So yummy!
This recipe really sounds so delicious and very easy to make too! I’m going to make it this weekend! Can I use frozen lima beans?
Yes that will work!