Vegetable Soup is hearty and savory, full of nourishing veggies like tomatoes, corn, green beans, celery, and potatoes, ready in under 45 minutes!
It’s cold outside, which means we’re warming up in the kitchen with all of our favorites like Ultimate Slow Cooker Pot Roast, Classic Beef Chili and Ultimate Sloppy Joes!
VEGETABLE SOUP
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.
I can honestly say that this is one of my favorite soup recipes of all time. I like to 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. I’ve also made this using Italian seasoning or oregano, parsley, and thyme with various different types of broth before with a lot of success.
I usually 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.
HOW TO 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 my Slow Cooker Vegetable Beef Soup for a similar version (but with beef – which you can definitely leave out if you want).
HOW LONG IS VEGETABLE SOUP GOOD FOR?
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.
CAN YOU FREEZE VEGETABLE SOUP?
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. I usually make a double batch when I make this just so I can freeze some for a quick dinner another night.
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
HOW TO MAKE VEGETABLE SOUP IN THE 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?
- Bell peppers
- Mixed frozen veggies
- Parsnips
- Chickpeas
- Kidney beans
- Zucchini
- Kale or spinach
- 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 3/4 cup of half and half or coconut milk just before serving for a creamy vegetable soup recipe.
- Add a dash of cayenne pepper, diced jalapeno, 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.
Recipe
Vegetable Soup
- Yield: 6 servings
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Course: Dinner, Soup
- Cuisine: American
- Author: Sabrina Snyder
Vegetable Soup is hearty and savory, full of nourishing veggies like tomatoes, corn, green beans, celery, and potatoes, ready in under 45 minutes!
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
Note: click on times in the instructions to start a kitchen timer while cooking.
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 before adding in the rest of the ingredients and bringing to a boil, then reducing to a simmer for 30 minutes.
Recipe Notes
Note: click on times in the instructions to start a kitchen timer while cooking.
Nutrition Information
Yield: 6 servings, Amount per serving: 179 calories, Calories: 179g, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Sodium: 1389mg, Potassium: 775mg, Fiber: 3g, Sugar: 7g, Vitamin A: 4355g, Vitamin C: 42.4g, Calcium: 57g, Iron: 2.4g
All images and text © for Dinner, then Dessert.
This was delicious! A keeper and great way to use up all those veggies in the fridge. I did it in the crock pot. I added cabbage and smoked paprika. I also used the purée which I think was key. Before serving topped with sumac (my new favorite spice) Easy and healthy ! Win win !
Yay!! So glad you enjoyed it, Wanda.
This was fantastic. I substituted a sweet potato instead of using a regular potato.
I made this in the instant pot. Takes a lot longer in a pressure cooker so next time I’ll do it over the stove. I didn’t have any V8 so I replaced it with four cups of vegetables broth. And I added a bunch of My favorite seasonings. Had it with crusty Italian bread.
This recipe is so much like the one I grow up on but my mom put in meatballs loved coming home in the snowy days from school in the 60’s and smell great smells . I’m ageing myself, my husband hates soups for dinner he’s ok at lunch , it’s ok I make soup anyway , I live in Colorado Springs Co thx
FINALLY, a vegetable soup that I like! Time and again, I’ve tried recipes and … ehhh… Thank you for one that was really good. After the onion/garlic step, I sauteed all of the veg a bit before adding the broth/V8. Very good. Will add this into the rotation for us.
Does V8 have added sugar and sodium? What do you suggest I substitute with if I decided not to use V8? Thank you!
I’m pretty sure they make a low sodium version of V8.
Fantastic!! So hearty! I added kale, mushrooms and thyme. So delish!!!
Do you use fresh or frozen vegetables (I do not like canned)? Sounds like a wonderful recipe and can’t wait to make it!
I prefer fresh vegetables especially when it’s the main component of the meal. I hope you enjoy it!
Just making my second batch. I have a canner so I do a big batch and can it. I loved this soup and is a favourite now
How do u can it pressure if so how long temperature
This turned out great! I made a vegan version and used vegetable broth and also added in a teaspoon of salt free seasoning blend and a bay leaf. I used a can of diced tomatoes instead of the V8. I sauteed the onion, garlic, and celery in the instant pot on the saute setting, and then I added the rest of the ingredients and cooked it on high pressure for 7 minutes with a natural release and it was perfect, especially with some nutritional yeast sprinkled on top. I will definitely keep making this…thanks for the great recipe!
Thanks for all of the tips and feedback, Kimberly!
Absolutely delicious. I used low sodium chicken broth and Spicy low sodium V8. The spice gives it an extra kick. Also sprinkled with Parmesan cheese. This recipe will become a staple in my house.
Delicious-so very good. I substituted a can of no-salt diced tomatoes and used a low-sodium chicken broth. Will definitely be making this soup again.
I make a very similar soup but plan to try this one soon for variety. In mine, I start by browning a half pound of quality ground sirloin and we add barley. The v8 could really be a nice change to the crushed tomatoes I usually use too. Maybe spicy v8?
Wonderful soup…i did not use V8.
I roasted my own tomatoes with olive oil, salt/pepper and put some whole and the rest puree.
I grated parmesan cheese. Delicious
It’s a great recipe. I’ve been making vegetable soup since I was a kid. In the last few years, I’ve started adding a couple of tablespoons of apple cider vinegar to it and it really brightens it up.
Do you add canned corn in their juices ?
If you’re using canned corn, make sure to drain it.
Delicious hearty soup.
This has become one of my favorite soups! I chop the carrots, cellery, and onion very fine in the blender. Then instead of tomatoes I add tomato sauce (my husband refuses to eat anything with tomatoes in it) and some cooked ground beef. My husband even loves this meal, and he is faaaarrrr from a vegetable lover.
Yay!! Thanks for coming back to let me know, Whitney.
This is the perfect vegetable soup recipe! I’ve made it 3 times and it’s very good. It’s the only one I will ever use!
Cam across this recipe and it looks scrumptious However,
I am from South Africa and am not quite sure of what V8 is. Could you please enlighten me
V8 is a vegetable juice. It’s mainly tomato juice but also contains carrots, celery, lettuce, watercress, beets, spinach and parsley. Hope this helps!
I always add more vegetables than on any recipe. I also never have v8 on hand and it still turns out amazing. Love this recipe I have made it so many times I have it memorized. I always go back to this one when I want something cozy.
Delicious, my family loves. It’s low in calories and very harty?
I added some cabbage and red kidney beans and fresh mushrooms. Plus I used vegetable juice. It turned out delicious!
Just made this!! Sooo good. Wish I could add a picture ?? Thank you! Def saving this recipe
This soup is delicious! I love the addition of the V8. Really adds so much flavour. I don’t add the potato, I put 1/2 cup of barley instead.
Delicious and super easy.