There is something incredibly comforting and wholesome about a bowl of homemade vegetable soup, especially when it is crafted from simple, fresh ingredients that come together effortlessly. This Easy Vegetable Soup Recipe brings the best of garden-fresh veggies into a vibrant, nourishing broth that warms the soul and delights the palate. With a medley of colorful carrots, potatoes, green beans, and a hint of zesty lemon, this soup is the perfect cozy meal that’s easy to make any day of the week.

Ingredients You’ll Need

A black round pot filled with a single layer of chopped vegetables including bright orange carrots, light green celery, and white onions, evenly spread across the base. In the center of the pot, there is a small pile of finely chopped garlic and a heap of mixed dry spices including black pepper and salt, creating a contrast against the vegetables. The pot handles are visible, and the pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Easy Vegetable Soup Recipe shines because of its straightforward, wholesome ingredients. Each one plays a key role: the olive oil adds richness, the vegetables bring earthiness, and the Italian seasoning ties everything together with a fragrant herbaceous note. Let’s take a look at what you’ll gather for this delicious pot of goodness.

  • Extra virgin olive oil: The flavorful fat that sautés and softens the veggies for a silky base.
  • Medium onion (diced): Brings sweetness and depth as it gently caramelizes.
  • Carrots (peeled and sliced): Add natural sweetness and vibrant color that brighten the soup.
  • Celery ribs (sliced): Give a subtle crunch and fresh green notes.
  • Garlic cloves (minced): Layers of warm, aromatic flavor that lift the entire dish.
  • Italian seasoning: A blend of herbs for an inviting, rustic touch.
  • Kosher salt: Essential for seasoning and enhancing natural vegetable flavors.
  • Freshly ground black pepper: Adds a gentle heat and complexity.
  • Yukon gold potatoes (peeled and diced): Creamy, starchy potatoes that make the soup filling and hearty.
  • Fresh green beans (chopped): Bring freshness and a pleasant snap.
  • Canned diced tomatoes: Offer acidity and a robust, slightly tangy depth.
  • Bay leaves: Infuse a subtle herbal, almost floral aroma during simmering.
  • Low-sodium vegetable broth: The essential flavorful liquid that melds all ingredients.
  • Frozen corn: Sweet bursts of texture and color added late in cooking.
  • Frozen peas: Gentle pops of sweetness that balance savory flavors.
  • Fresh lemon juice: A bright finishing touch that lifts and refreshes the broth.
  • Chopped fresh parsley: Adds a final green flourish and subtle herbaceous note.
TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Vegetable Soup Recipe

Step 1: Saute the vegetables

The magic starts with heating the extra virgin olive oil in a large pot over medium-high heat. Toss in the diced onion, sliced carrots, and celery ribs, cooking until they soften beautifully—around 4 to 5 minutes. This step creates a flavorful foundation as the vegetables release their natural sugars. Then, add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, stirring for just 30 seconds to awaken those herbs and spices without letting the garlic burn.

Step 2: Add more vegetables and simmer

Here comes the heart of the recipe. Stir in the diced Yukon gold potatoes, chopped green beans, two cans of diced tomatoes, and the fragrant bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth depending on your preferred soup consistency. Bring everything gently to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The potatoes turn fork tender while all those fresh flavors mingle and deepen, creating a beautifully nutritious broth.

Step 3: Incorporate frozen veggies

Frozen corn and peas join the party at this point, added right before finishing. Stir them in and cook for another 5 to 7 minutes until they’re heated through but still retain their lovely texture and sweetness. This addition gives the soup colorful pops and a delightful bite, balancing the softness of the simmered vegetables.

Step 4: Stir and serve

When the soup is ready, turn off the heat and brighten it up with 2 to 3 tablespoons of fresh lemon juice for a fresh zing. Finish with a generous sprinkle of chopped fresh parsley for a burst of green and fresh herb flavor. Ladle this nourishing soup into bowls, and get ready to enjoy a heartwarming meal that is as lively as it is comforting.

How to Serve Easy Vegetable Soup Recipe

The image shows a black round cooking pot filled with a colorful vegetable soup, placed on a white marbled surface. The soup has a clear red broth with visible pieces of diced red tomatoes and green leafy vegetables floating near the edges. In the center, there is a neat pile of yellow corn kernels and bright green peas layered on top, giving a fresh look. The pot has handles on both sides and the brand name

Garnishes

Simple garnishes can elevate the flavor and presentation of this Easy Vegetable Soup Recipe. Try topping each serving with a sprinkle of grated Parmesan cheese for a savory note or a dollop of Greek yogurt for creamy tang. A few torn basil leaves or a drizzle of your favorite chili oil can add a little extra wow-factor while keeping it cozy and fresh.

Side Dishes

This soup pairs beautifully with crusty bread, whether a warm baguette or crunchy sourdough, perfect for dunking into that flavorful broth. For a more substantial meal, add a side salad of mixed greens with a light vinaigrette or even a simple grilled cheese sandwich, creating a perfect balance of textures and tastes alongside the soup’s vibrant veggies.

Creative Ways to Present

Want to impress at a dinner party or just treat yourself? Serve this Easy Vegetable Soup Recipe in hollowed-out bread bowls for a rustic charm that doubles as edible serving ware. Another fun idea is layering the soup with cooked grains or pasta in a clear glass bowl, showcasing the colorful layers. Garnishing with microgreens or edible flowers adds a beautiful contrast and fresh garden feel.

Make Ahead and Storage

Storing Leftovers

Leftover soup is the gift that keeps giving. Transfer cooled soup into airtight containers and refrigerate for up to 4 days. The flavors continue to develop overnight, often making it even more delicious the next day. Whenever you reheat it, just give it a good stir to bring back all that goodness.

Freezing

This Easy Vegetable Soup Recipe freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It’s best to freeze in portions for easy thawing. Frozen soup can stay delicious for up to 3 months, making it a perfect meal prep option for busy days.

Reheating

To reheat, thaw frozen soup in the refrigerator overnight or on the counter for a few hours. Warm it gently on the stove over medium heat, adding a splash of vegetable broth or water if it has thickened. Stir frequently until heated through. If reheating from refrigerated leftovers, microwaving or stovetop reheating works beautifully—just make sure it’s piping hot and ready to comfort you again.

FAQs

Can I use other vegetables in this soup?

Absolutely! This Easy Vegetable Soup Recipe is very flexible. Feel free to add zucchini, bell peppers, spinach, or kale depending on what’s fresh and on hand. Just adjust cooking times slightly for quicker-cooking greens.

Is this soup vegan and gluten-free?

Yes! The recipe uses only vegetable broth and plants, making it naturally vegan and gluten-free. Just double-check your vegetable broth to ensure it meets your dietary needs.

How can I make the soup more filling?

To make your Easy Vegetable Soup Recipe heartier, add cooked beans like cannellini or chickpeas, or toss in some cooked pasta or rice. These options add protein and carbs, perfect for a substantial meal.

What’s the best way to keep the veggies from getting mushy?

Adding some vegetables later in the cooking process—like the frozen peas and corn in this recipe—helps keep them vibrant and tender-crisp. Also, avoid overcooking the potatoes and beans by checking doneness regularly.

Can I make this soup in a slow cooker?

Definitely! Start by sautéing the onions, carrots, celery, and garlic in a skillet, then transfer all ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add frozen veggies near the end, during the last 30 minutes of cooking.

Final Thoughts

There is nothing quite like the feeling of enjoying a homemade soup that’s packed with fresh vegetables, vibrant flavors, and a touch of love. This Easy Vegetable Soup Recipe is a wonderful, simple way to fill your kitchen with enticing aromas and bring a nutritious meal to your table—any day you want a bowl of comfort. Give it a try soon; your taste buds and soul will thank you!

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Easy Vegetable Soup Recipe

Easy Vegetable Soup Recipe
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4.3 from 13 reviews

This easy vegetable soup is a hearty and wholesome dish packed with fresh vegetables and warm Italian flavors. Perfect for a comforting meal, it combines a medley of sautéed fresh veggies, tender potatoes, and vibrant frozen peas and corn, all simmered to perfection in a savory broth with a touch of lemon and parsley for brightness.

  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

Vegetables and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 4 medium carrots, peeled and sliced
  • 3 celery ribs, sliced
  • 4 garlic cloves, minced
  • 3 Yukon gold potatoes, peeled and diced
  • 1 ½ cups chopped fresh green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley

Seasonings and Broth

  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 bay leaves
  • 6 to 8 cups low-sodium vegetable broth (depending on desired brothiness)
  • 2 to 3 tablespoons fresh lemon juice

Instructions

  1. Saute vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery. Saute for 4 to 5 minutes until the vegetables are softened. Then add the minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Saute for another 30 seconds to release the aromas.
  2. Add more vegetables and simmer: Stir in the diced Yukon gold potatoes, chopped fresh green beans, two cans of diced tomatoes, and 2 bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth according to your preferred brothiness. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 20 minutes or until the potatoes are fork tender.
  3. Add frozen vegetables: Add 1 cup frozen corn and 1 cup frozen peas to the pot. Stir them in gently, then cook for an additional 5 to 7 minutes until the frozen veggies are heated through.
  4. Finish and serve: Turn off the heat, then stir in 2 to 3 tablespoons of fresh lemon juice and ¼ cup of chopped fresh parsley to add brightness and freshness. Ladle the soup into bowls and serve warm.

Notes

  • Use fresh vegetables where possible for best flavor.
  • The soup can be adjusted with different vegetables based on seasonal availability.
  • For a thicker soup, reduce the amount of broth or mash some of the potatoes before serving.
  • Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust salt to taste, especially if using a salted broth.

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