Easy Vegetable Soup Recipe

This comforting vegetable soup is made with a mix of fresh and frozen vegetables simmered in a flavorful broth. It’s wholesome, hearty, and perfect for a quick weeknight dinner or a make-ahead meal.

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 1 cup celery, chopped
• 28 oz canned diced tomatoes (with juice)
• 60 oz low-sodium vegetable broth
• 3 medium potatoes, diced
• 1 cup green beans, chopped
• 3 bay leaves
• 2 tsp salt, or to taste
• 1 tsp ground black pepper
• 1 cup frozen sweet corn
• 1 cup frozen sweet peas
• 1/2 cup green onions, chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Sauté aromatics – In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add onions and carrots and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
2. Add base ingredients – Stir in celery, diced tomatoes with their juices, vegetable broth, potatoes, green beans, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the vegetables are tender.
3. Add finishing vegetables – Stir in corn, peas, green onions, and parsley. Taste and adjust seasoning if needed. Simmer for another 5–8 minutes.
4. Serve – Remove bay leaves and ladle the soup into bowls. Serve hot with bread or crackers.

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Why You’ll Love This Recipe

• Packed with fresh and nourishing vegetables.
• Easy to make with simple pantry staples.
• Freezer-friendly for meal prep.
• Naturally vegetarian, gluten-free, and dairy-free.

Tips

• Chop vegetables into even sizes so they cook evenly.
• Taste the broth and adjust salt before serving.
• For extra flavor, add a splash of lemon juice or a pinch of red pepper flakes.

Variations and Substitutions

• Protein boost: Add chickpeas, lentils, or white beans.
• Different veggies: Use zucchini, bell peppers, or spinach.
• Spice it up: Add Italian seasoning, thyme, or smoked paprika.
• Broth swap: Use chicken broth for a non-vegetarian version.

FAQs

Can I make this soup ahead of time?
Yes! This soup stores well in the fridge for up to 4 days and tastes even better the next day.

Can I freeze it?
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. Reheat on the stove or in the microwave.

Can I use fresh corn and peas?
Yes, fresh vegetables work perfectly—just adjust cooking time slightly.

Serving Suggestions

• Pair with crusty bread, garlic bread, or a grilled cheese sandwich.
• Serve with a fresh green salad for a light meal.
• Top with grated Parmesan or a drizzle of olive oil for extra flavor.