Vegetable Soup

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!

Easy Vegetable Soup in pot

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.

Vegetable Soup Cooking Collage

More Soup Recipes

Frequently Asked Questions

How do I make Vegetable Soup in the Slow Cooker?

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).

Can I make Vegetable Soup in an Instant Pot?

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.

What else can you add to Vegetable Soup?

Add any combination of your favorite vegetables including bell peppers, mixed frozen veggies, parsnips, chickpeas, kidney beans, zucchini, kale, spinach or shredded cabbage.

Vegetable Soup from above

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.
Vegetable Soup with bite

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Vegetable Soup

Vegetable Soup is hearty and full of nourishing veggies like tomatoes, corn, green beans, celery, and potatoes, ready in under 45 minutes!
Yield 6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Soup
Cuisine American
Author Sabrina Snyder

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

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 179kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 1389mg | Potassium: 775mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4355IU | Vitamin C: 42.4mg | Calcium: 57mg | Iron: 2.4mg
Keyword: vegetable soup
Vegetable Soup Collage

Photos used in a previous version of this post.

Hearty Vegetable Soup
Easy Vegetable Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made this soup and ate 3 big bowls! It’s absolutely to die for yummy!!! I can’t wait to make this soup twice a week for my family.

  2. Absolutely amazing soup. I did add rinsed black beans instead of potatoes plus had left over taco meat (ground venison) and added about 1 1/4 cups ended up delicious . This is my new go to soup ?

  3. I LOVE this soup! I make it at least three times a month. It’s my go-to meal because of all the veggies, and the broth is excellent! I leave out the potatoes, and I add beans, especially Lima beans. I add two small zucchini’s in the last 10 minutes of cooking, and I season with Thyme.

    Thanks so much for this recipe.

  4. I just made this soup for the first time tonight and WOW was it good! I live in Colorado and we are getting lots of snow tonight so I didn’t want to go out but everyone was hungry and looking at me with that, ‘what’s for dinner look’. I had everything in the recipe except for the V8 which would be the deal breaker BUT I did have some Zing Zang Bloody Mary mix (don’t judge me!) so I used that as a substitute. I also had to use mostly canned veggies but in a pinch, I figured that would be ok. I also had some rotisserie chicken left over that I threw in. Lastly, I doubled the recipe and if you were wondering if it would still fit in a 6.5 Quart Dutch Oven, I’m hear to tell you it won’t, no matter how hard you try, trust me!!! One last thing: I added a bottle of Chardonnay – ok, that was for me to drink because I nervous as everyone was hungry! No need as it turned out AMAZING! I am so grateful for this recipe. Thank you so much!!!

  5. It is snowing here in Colorado and I am definitely trying in. I so want to make this soup and I have everything except V8 juice. What can I use as a substitute? Would a Bloody Mary mix work? Help!

  6. My favorite go to soup during the winter months. I do add 4c instead of 2 of v8 and add some tomato paste. Overall delicious and healthy!

  7. 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!

  8. 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.

    1. My family and I absolutely love this recipe! A must have for cold winter nights! Wondering if there’s any way this could be made in a slow cooker?

  9. 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.

    1. 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!

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