Loaded with fresh and frozen vegetables, this Homemade Vegetable Soup is hearty, filling, and nutritious. Serve with breadsticks and a side salad for an easy and healthy dinner any night.
Quick & Easy Vegetable Soup
If you’re looking for something nourishing, comforting, and easy to make, this homemade vegetable soup is it! With a tomato-based broth, it’s filled with veggies, from fresh onions and carrots to frozen corn and green beans. Add in some potatoes and you have a soup that’s both hearty and healthy.
I love to make this veggie soup during the chilly winter months. Sometimes it’s just what your body is craving! And from start to finish, it’s ready in about an hour. About half of that time is hands-off time for it to simmer, ensuring each bite is infused with flavor.
Add some Olive Garden breadsticks and you’ll have dinner in no time!
Watch The Recipe Video!
What You’ll Need
This easy soup recipe is loaded with both fresh and frozen veggies. See the recipe card for measurements.
- Olive oil – For sauteeing the vegetables.
- Vegetables – Fresh onion, carrots, and celery are sauteed and added to the soup, while frozen peas, green beans, and corn are added later.
- Diced tomatoes – Don’t drain them, as you’ll want the juice for the broth.
- Potatoes – I used golden potatoes. Peel and cut into 1 inch cubes.
- Chicken broth – As usual, I recommend using low-sodium broth.
- Parsley & bay leaves – For added flavor in the broth.
- Salt & pepper
- White wine vinegar
How to Make Vegetable Soup
This simple vegetable soup requires just a handful of steps to prepare. Ready in under an hour, it makes a great weeknight dinner.
- Saute the veggies. Begin by sauteing the onions, carrots, and celery in olive oil until soft, about 5-7 minutes. Add in the garlic and cook for an additional minute, stirring frequently.
- Add the broth and spices. Stir in the potatoes, tomatoes, and broth, followed by the parsley, bay leaves, spices, and vinegar. Bring to a boil.
- Simmer. Cover the soup and simmer for 25 minutes.
- Add the frozen veggies. Stir in the peas, corn, and green beans. Cook for 5 to 7 minutes, until the veggies are cooked.
- Serve. Discard the bay leaves, garnish with fresh parsley, and enjoy.
Tips & Variations
Here are a few tips and variations for making the best vegetable beef soup recipe.
- Swap the broth. To make this soup fully vegetarian, use vegetable broth instead of chicken broth. Or you can use beef broth for a richer flavor.
- Deglaze the pan. Be sure to scrape the sides and bottom of the dutch oven when adding the liquid.
- Turn it into vegetable beef soup. If you’d prefer to make vegetable beef soup, just sear and fully cook some chunks of chuck roast or ground beef, then add them to the soup.
- Add more veggies. You can use pretty much any veggies in this soup as you’d like. Try adding broccoli, cauliflower, kale, spinach, sweet potatoes, or even cabbage.
- Try it with beans. For a heartier soup, add in a (rinsed) can of chickpeas, white navy beans, or your other favorite beans.
What to Serve With This Easy Veggie Soup
I love to keep it classic and serve this vegetarian soup with some copycat Olive Garden breadsticks and a side salad. It’s the perfect combo for a light and easy dinner.
Saltines are also great with this soup as the saltiness pairs perfectly with the savory flavors and you can never go wrong with crusty bread to soak up every bit of broth. We also love beer bread with our soup.
How to Store Homemade Vegetable Soup
You can store leftover soup in the refrigerator for up to 5 days. The soup also freezes great in an airtight container for up to 3 months. Just make sure the soup has cooled before you place it in the freezer. Thaw overnight in the fridge.
You can reheat the soup on the stovetop or the microwave.
More Easy Soup Recipes:
- Cabbage Soup
- Easy Minestrone Soup
- Slow Cooker Bean Soup
- Broccoli Cheddar Soup (Panera Copycat)
- Lasagna Soup
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 cups carrots peeled and chopped
- 1 cup celery chopped
- 2 cloves of garlic minced
- 2 cans diced tomatoes 14.5 oz, undrained
- 3 golden potatoes peeled and cut into 1 inch cubes
- 4 cups chicken broth
- 1 Tbsp parsley
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
- 2 Tbsp white wine vinegar
- 1 cup frozen peas
- 1 ½ cups frozen green beans
- 1 cup frozen corn
- Fresh parsley for garnish
- Heat olive oil in a dutch oven over medium heat
- Add onions, carrots and celery to the dutch oven and saute for 5-7 minutes over medium heat or until the onions are soft.
- Add in garlic and stir frequently for 1 more minute.
- Stir in potatoes, tomatoes, and chicken broth.
- Add parsley, bay leaves, thyme and salt and pepper, and white wine vinegar and bring to a boil.
- Reduce to a simmer and cover. Cook for 25 minutes.
- Uncover and add in peas, corn, and green beans and continue to cook for 5-7 more minutes.
- Remove from heat and remove bay leaves and discard.
- Garnish with fresh parsley and serve warm.
- Serve with saltine crackers or crusty bread.