This warm and comforting Vegetable Soup Recipe is filled with tender veggies and chunks of potato in a perfectly seasoned broth. Just what you need to warm up and feel good!
With the new year, it’s not uncommon to want to have a fresh new start. Whether that’s physically, emotionally or spiritually, it’s a great way to wipe the slate clean and get moving with great intentions. One of my goals this year is to spend one-on-one time with each one of my 5 kids, letting them know that I care deeply about what’s going on in their lives.
Also, the diet thing. More veggies, lots of lean proteins and plenty of exercise are on the horizon for me. That’s why I’m LOVING this simple and easy Vegetable Soup!
Vegetable Soup Ingredients:
- Butter – you can use oil if you’re dairy free.
- Diced Tomatoes
- Potatoes – you can leave these out or substitute for extra veggies
- Fresh Parsley
- Green Beans
- Chicken Stock or Vegetable Stock
How To Make Vegetable Soup
This recipe could not be easier to make. With just a few minutes of prepping the veggies, your soup will be simmering away, and ready in no time.
- Start by sautéing some onion, carrots and celery in butter until tender. Toss in the garlic until fragrant.
- Pour in your choice of chicken broth or vegetable broth (to make it truly vegetarian), along with two cans of Italian diced tomatoes. I like using the Italian style tomatoes because it adds extra seasoning. Regular diced tomatoes will also work, just increase the seasonings to taste.
- Add in some diced potatoes and green beans and bring the mixture to a boil and allow the potatoes to cook until tender.
- Finally add in the peas and corn and cook until they’re heated through.
What To Serve With Soup
I like to keep it simple with either saltine crackers, toasted bread, or jazz it up with a grilled cheese sandwich. You can also pair this vegetable soup with a nice garden salad.
Slow Cooker Instructions-
If you’re wanting to prep this soup ahead of time and come home to it simmering away in the slow cooker, it’s easily adjustable! Here’s what you’ll want to do:
- Sauté the onion, celery and carrots in the butter just as instructed below.
- Transfer the mixture to your slow cooker and add in the rest of the ingredients EXCEPT the peas and corn.
- Cook on LOW for 6 to 8 hours.
- About 30 minutes prior to serving, add in the frozen peas and corn and let them heat through.
More Comforting Soup Recipes:
Helpful Products To Make This Recipe:
Vegetable Soup Recipe
- 2 tbsp butter
- 1 medium yellow onion, chopped
- 2 cups carrots, peeled and sliced (baby carrots would work too)
- 1 cup celery, chopped
- 2 tsp garlic, minced
- 8 cups low-sodium chicken stock or veggie stock
- 2 cans Italian diced tomatoes , 14.5oz cans (undrained)
- 3 cups potatoes, peeled and diced about 1/2" thick
- 1/3 cup parsley, fresh, chopped
- 2 bay leaves
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups green beans, fresh or frozen, trimmed and chopped
- 1 cup corn, frozen
- 1 cup peas, frozen
- Heat a large pot over medium-high heat and add butter. Once melted, add in the onions, carrots and celery and sauté until onions are tender (about 4 minutes). Add in the garlic and sauté an additional 30 seconds, until fragrant.
- Stir in the broth, tomatoes, potatoes, parsley, bay leaves, Italian seasoning, salt and pepper. Taste and adjust seasonings if desired. Bring mixture to a boil and then add in the green beans. Reduce heat to medium-low, cover and simmer until the potatoes and carrots are fork-tender (about 25 to 30 minutes).
- Finally, stir in the frozen corn and peas and cook until heated through, about 5 more minutes. Remove the bay leaves and discard. Serve warm with crackers or toasted bread. Enjoy!
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This hearty and rich Beef Stew Recipe stuffed with carrots and potatoes is given an additional kick of flavor thanks to red wine and the addition of brandy.
This was great!!! Only thing I changed was I only used 7 cups of broth because I don’t like my soups too brothy, but that’s just a personal preference. I’m so happy I found your website, I make at least one of your recipes every week! Thank you!
I don’t have any leftover meat to add but would like some in my soup. What would you recommend I get and how would I prepare it to add?
I love making this soup. If I have leftovers like chicken or beef or pork I will cut it into small pieces and add it to the soup. Or sometimes I will add pasta. Or I’ve even cooked up a couple of Italian sausages, cut them into bit size pieces and added them to the soup. It is a wonderful versatile soup.
That sounds great Donna! Thanks for sharing and thank you for your comment!
I’ve made this soup twice already this month. I love it! I’ve followed the recipe exactly both times, but I like that this could easily be adapted to use whatever is on hand. The first time I made it on the stove and the second time with a crockpot. It’s made great lunches over the week.
I’m so glad you enjoyed it Katie! Thank you for your comment!
Made this over the weekend. It was the perfect cold weather comfort food!
Great to hear that you enjoyed it Lisa! Thanks for the comment!
I made this but I add soup bone with meat on it and brown it with onions. I also add shredded cabbage. I let it simmer most of the day. At the end I take out bone and break up beef and put back in soup. A big hit in my house.
So great to hear Marilyn! I’m so glad you enjoyed it!
I am going to make this. Can I just put everything but the corn and peas in the crock pot? You have the best recipes on the net. Thank you so much.
Hey Marietta! You can definitely use the slow cooker to make this soup! Just toss it all in besides the corn and peas and set it to LOW for 6 hours. Add the rest in in the last 30 minutes.
Gonna make this one today ,love soup in any weather
Hope you enjoy it Marlene!
This is the way my mother taught me how to make vegetable soup. The ultimate comfort food– I remember my mother filling my thermos with it for winter lunch at school.
I will be sending your link to my DiL
What sweet memories! Thanks for sharing Charlene!