Vegetable Soup is hearty and full of nourishing veggies like tomatoes, corn, green beans, celery, and potatoes, ready in under 45 minutes!
When it’s cold outside, warm up in the kitchen with all of your favorites like Ultimate Slow Cooker Pot Roast, Classic Beef Chili and Ultimate Sloppy Joes!
Vegetable Soup is the PERFECT dish for a cold day, made with hearty potatoes and corn, green beans, celery, carrots, and onions in a seasoned chicken broth.
Once you try this it will become one of your favorite soup recipes of all time. Serve this with toasted Garlic Bread, a side salad, and some cheddar or parmesan cheese on top.
This vegetable soup recipe is really versatile. You can use whatever veggies that are in season, or this is a great recipe to use up leftover veggies from the night before. You could also made this using Italian seasoning or oregano, parsley, and thyme with various different types of broth before with a lot of success.
You can make this on the stovetop because it’s pretty quick to throw together, but it does really well in both the slow cooker and the instant pot. Once you try this soup recipe, you will never look at the store-bought stuff the same way again.
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More Soup Recipes
- Creamy Chicken Poblano Pepper Soup
- Chili’s Chicken Enchilada Soup (Copycat)
- Slow Cooker Ham and Potato Soup
- Slow Cooker Stuffed Pepper Soup
- Slow Cooker Broccoli Cheddar Cheese Soup
Frequently Asked Questions
Vegetable soup is REALLY easy to make in the slow cooker. Just put everything in, stir to mix together, and cook on low for eight hours or on high for four hours. You can refer to this Slow Cooker Vegetable Beef Soup for a similar version (but with beef – which you can definitely leave out if you want).
Place all of your ingredients in the instant pot. Lock the lid and seal the pressure valve. On manual mode, set the instant pot for 10 minutes on high. Let it release naturally.
Add any combination of your favorite vegetables including bell peppers, mixed frozen veggies, parsnips, chickpeas, kidney beans, zucchini, kale, spinach or shredded cabbage.
Tips for Making Vegetable Soup
- To save time, you can substitute a drained can of diced tomatoes for hand-diced tomatoes in this homemade vegetable soup recipe.
- Add browned ground beef, turkey, sausage, or cubed extra firm tofu to this recipe for a higher protein option. You can also use leftover Rotisserie Chicken!
- Use vegetable broth instead of chicken broth to make this soup vegetarian. You can also change which broth you’re using depending on your flavor preference.
- If you’re going to add leafy greens to the soup, like kale or spinach, add them about 20 minutes before you’re ready to serve.
- Add some al dente pasta right before serving to add some carbs to this vegetable soup recipe.
- This recipe is dairy free as-is, but you can add ¾ cup of half and half or coconut milk just before serving for a creamy vegetable soup recipe.
- Add a dash of cayenne pepper, diced jalapeño, or red pepper flakes to add some spicy seasoning to this soup.
- For a thicker soup base, add 3-4 tablespoons of tomato puree.
- Use a taco seasoning packet for a Tex-Mex veggie soup and serve with crunchy tortilla chips.
How to Store Vegetable Soup
- Serve: Vegetable Soup can be left at room temperature for up to two hours, or kept warm in a crock pot for up to 4 hours once it’s finished cooking.
- Store: Vegetable soup will last wrapped tightly in the refrigerator for about 4 days. Reheat your soup over medium-low heat on the stove, stirring occasionally until warm.
- Freeze: Vegetable soup is perfect for making ahead and freezing. Let the soup cool down completely, then seal it in an airtight container and freeze for up to 5-6 months. If you make a double batch when you make this, you can freeze some for a quick dinner another night.
Ingredients
- 1/4 cup olive oil
- 1 yellow onion , diced
- 2 stalks celery , diced
- 2 cloves garlic , minced
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 large potato , peeled and diced
- 2 carrots , sliced
- 1 cup corn
- 1 cup peas
- 1 cup green beans , chopped
- 2 vine tomatoes , diced
- 4 cups chicken broth
- 2 cups V-8 juice
Instructions
- In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent.
- Add in the rest of the ingredients and bringing to a boil, then reduce to a simmer for 30 minutes.
Video
Notes
Nutrition
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Loved this! I added a little crushed red pepper and topped my bowl with a some parmesan cheese. I use v8 when making pasta fasioli and it makes a difference. I may add some macaroni next time or a little rice. What a great recipe! Thank you!
I made this yesterday and it is delicious. My family doesn’t like like soups or stews with tomatoes, so I didn’t put them in, but added a can of kidney beans that I rinsed. I also used chicken broth and added 2 tsp. of Better Than Boullian Beef flavor.
What can I use in place of V-8? Not really crazy about it.
I’d like to know this, as well.
Hi Rachel! You can use a tomato sauce if you prefer.
You can replace it with a tomato sauce if you prefer.
Your recipes look so delicious, but are totally out of reach for many because of the high sodium. It would be wonderful if you could offer less sodium options.
You could try and interchange the broth for low sodium broth? And cooking is experimentation so change out what ever makes it work for you. I hope you get to try it!