Easy Vegetable Soup

This easy and delectable Vegetable Soup is a wholesome nutritional meal that you can pull together in about forty minutes with many ingredients you may already have. This tasty soup is the perfect pick-me-up for the winter blahs with the perfect balance of herbs, spices, and veggies. I love serving this soup with crusty bread, cornbread, and a simple salad.

There is nothing as comforting as a big bowl of hot soup. “Of soup and love, the first is best.” Check out all of my soup recipes. Some of my favorites are chicken gnocchi soup, tortellini soup, ham and bean soup, and zuppa toscana.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Dried herbs: such as dried thyme, parsley, and oregano. You can substitute 1 tbsp Italian seasoning for the herbs.
• Vegetable stock: Feel free to use vegetable or chicken broth (if you are not a vegetarian). I like to use a mixture of both because I usually have it on hand.
• Fire-roasted tomatoes:  I love the added flavor, but you can use any canned diced tomatoes.
• Yukon Gold potatoes: Yukon gold potatoes are my go-to soup potatoes because they are waxy and hold together better when simmered for extended periods. You can substitute red potatoes, or even, in a pinch, I have used Russet Potatoes.
• Bay leaves: Remember to fish out the bay leaves before serving. They have sharp edges and can pose a choking hazard.
• Parmesan cheese: freshly grated is best.

How to Make Vegetable Soup

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Heat a little olive oil over medium heat in a Dutch Oven or heavy pot. Add the onions and celery and cook until they are soft. Reduce the heat and add the garlic, dried thyme, marjoram, and fresh ground black pepper. Cook for 1 minute, stirring constantly.

Then, stir in the vegetable stock, carrots, fire-roasted tomatoes, potatoes, green beans, and bay leaves. Bring the mixture to a boil. Reduce the heat and simmer for 20 minutes. Add the peas and cabbage, cooking for another 10 minutes or until all the vegetables are tender. Remove the bay leaves from the soup. If desired, sprinkle with dried or fresh parsley, Parmesan Cheese, and crushed red pepper.

Preparation Tips

• Cut veggies into small bite-size pieces so more variety is in every spoonful.
• For aesthetic purposes, peel the carrots so they have that beautiful bright orange color.
• You can add any small pasta to this recipe or cut up cooked chicken, turkey, or ham. However, you may need to increase the broth to 8 cups and the size of your Dutch Oven or stockpot.
• Add a pound of browned ground beef or browned ground Italian sausage if desired.

Recipe Variations

• Fresh or Frozen Corn Kernels: added at the same time as the peas.
• White Beans or Chickpeas: added at the same time as the peas.
• Sweet Potatoes: added at the same time as the potatoes
• Bell Peppers: added at the same time as the onions.
• Zucchini or Yellow Squash: added at the same time as the onions.
• Fresh or Frozen Lima Beans: added at the same time as the peas.
• Leeks: added at the same time as the onions.
• Greens: spinach, kale, or arugula stirred in at the end 

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.

Freeze in a zipper bag or freezer-safe container for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power or on the stovetop over low heat.

More Soup Recipes

Beer Cheese Soup

Butternut Squash Soup

Cheesy Cauliflower Soup

Pumpkin Soup

Lentil Soup

Black Bean Soup

Easy Vegetable Soup Recipe

A flavor-packed healthy Vegetable Soup that the whole family can enjoy.  It comes together quickly and easily with a beautiful array of vegetables in a perfectly seasoned broth.

5 from 25 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6 servings

Calories: 127kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons olive oil
• 2 ribs celery chopped
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 teaspoon dried thyme leaves
• ½ teaspoon dried marjoram
• ½ teaspoon fresh ground black pepper
• 6 cups vegetable stock
• 2 carrots chopped
• 2 (14.5 ounce) cans fire roasted tomatoes
• 1 medium Yukon Gold potato peeled and diced
• 1 cup fresh green beans trimmed and cut into small bites
• 2 bay leaves
• 2 cups chopped cabbage
• ¾ cup frozen peas
• kosher salt and fresh ground black pepper
• 1 teaspoon dried parsley or 1 tablespoon fresh
• Parmesan Cheese optional
• Red pepper flakes optional

Instructions

• Heat the olive oil over medium heat in a Dutch Oven or heavy pot.  Add the onions and celery and cook until they are soft.  Then reduce the heat and add the garlic, dried thyme, dried marjoram, and fresh ground black pepper. Cook for 1 minute, stirring constantly.
• Stir in the vegetable stock, carrots, fire-roasted tomatoes, potatoes, green beans, and bay leaves. Bring the mixture to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cabbage and peas, cooking for another 10 minutes or until all the vegetables are tender. Remove the bay leaves from the soup.  If desired, sprinkle with dried or fresh parsley, Parmesan Cheese, and crushed red pepper.

Notes

• Cut veggies into small bite-size pieces so more variety is in every spoonful.
• For aesthetic purposes, peel the carrots so they have that beautiful bright orange color.
• Add any small pasta to this recipe or cut up cooked chicken, turkey, or ham. However, you may need to increase the broth to 8 cups and the size of your Dutch Oven or stockpot.
• Add a pound of browned ground beef or browned ground Italian sausage if desired.

Nutrition

Calories: 127kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 975mg | Potassium: 410mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4268IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 1mg

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