Vegetable Soup That’s Cozy, Wholesome, and Full of Flavor

Vegetable Soup is the kind of recipe every home cook needs in their back pocket because it delivers comfort, nutrition, and dependable results every single time. This version tastes fresh, hearty, and deeply satisfying, making it a smart choice for busy weeknights or slow weekends alike. Unlike canned options, this soup relies on simple vegetables, gentle simmering, and balanced seasoning to create real depth. It fits perfectly into a meatless dinner plan while still feeling filling and warm. If you want a cozy fall meal that reheats well and feeds a crowd, this Vegetable Soup checks every box.

Story 

Vegetable Soup has always been my go-to recipe when the fridge looks random but I still want something nourishing and reliable. Over time, this Vegetable Soup evolved into a staple because it adapts easily and never disappoints. I started making it during colder months, but soon I realized it works year-round with fresh or frozen vegetables. What makes this Vegetable Soup special is the way the vegetables soften slowly and build flavor together instead of competing. It also proves that a classic soup recipe doesn’t need complicated steps to feel homemade and comforting. Every pot delivers that familiar warmth people expect from a healthy veggie soup made from scratch.

Ingredients

• 2 tablespoons olive oil

• 1 1/2 cups chopped yellow onion (1 medium)

• 2 cups peeled and chopped carrots (about 5)

• 1 1/4 cups chopped celery (about 3 stalks)

• 4 cloves garlic, minced

• 4 cans (14.5 ounces each) low-sodium chicken broth or homemade vegetable broth

• 2 cans (14.5 ounces each) diced tomatoes, undrained

• 3 cups peeled and diced potatoes, cut 1/2-inch thick

• 1/3 cup chopped fresh parsley

• 2 bay leaves

• 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

• Salt and freshly ground black pepper

• 1 1/2 cups chopped green beans, fresh or frozen

• 1 1/4 cups corn, fresh or frozen

• 1 cup peas, fresh or frozen

Step-by-Step Instructions

Preparing the Ingredients

Wash, peel, and chop all vegetables before starting so cooking stays smooth and stress-free. Keep the carrots, celery, and onion similar in size to promote even cooking. Mince the garlic finely so it blends into the broth without overpowering the vegetables. Measure herbs and seasonings in advance to keep the process organized and efficient.

Cooking Instructions

Heat olive oil in a large pot over medium-high heat, then add onions, carrots, and celery and cook until slightly softened. Stir in garlic and cook briefly, then add broth, tomatoes, potatoes, parsley, bay leaves, thyme, salt, and pepper. Bring the soup to a boil, add green beans, then reduce heat and simmer until potatoes nearly tender. Finish by adding corn and peas, cooking just until heated through, then serve hot.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid cutting vegetables too small because they can turn mushy during simmering. Do not rush the initial sauté, since this step builds the base flavor of the soup. Over-salting early can also cause issues, so adjust seasoning gradually as the soup cooks and concentrates.

Pro Tips for Better Flavor

Use high-quality broth to create a richer taste, especially when making a vegetarian version. Adding extra dried herbs brings more aroma without extra effort. Simmering a parmesan rind in the pot adds subtle depth, while a drizzle of olive oil at serving adds a smooth finish.

Serving and Storage

How to Serve

Serve Vegetable Soup hot with crusty bread, crackers, or a simple green salad for balance. A sprinkle of grated parmesan adds richness without overpowering the vegetables. This soup works equally well as a starter or a satisfying main course.

How to Store Leftovers

Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to five days, or freeze for up to three months. Reheat gently on the stovetop, adding a splash of broth if needed.

Conclusion

Vegetable Soup proves that simple ingredients and careful cooking create lasting comfort. This recipe delivers reliable results, flexible options, and real homemade flavor. Once you try it, you’ll return to it again whenever you want something warm, nourishing, and dependable.

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Frequently Asked Questions

Can I make this soup vegetarian only?

Yes, simply use vegetable broth instead of chicken broth. The vegetables and herbs still create a rich and satisfying flavor without any meat products.

Can I add other vegetables?

Absolutely, zucchini, spinach, or cabbage work well. Add tender vegetables near the end so they keep their texture and color.

Does this soup freeze well?

This soup freezes very well because the broth and vegetables hold their structure. Thaw overnight in the refrigerator before reheating for best results.

Vegetable Soup

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• Author: Lily Thompson
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This homemade vegetable soup is healthy, comforting, and far better than canned versions. Packed with tender vegetables, herbs, and a rich broth, it makes a satisfying meatless meal for any season.

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Ingredients

Scale 1x2x3x

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 2 cups peeled and chopped carrots
• 1 1/4 cups chopped celery
• 4 cloves garlic, minced
• 4 cans (14.5 oz each) low-sodium vegetable broth
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 3 cups peeled and diced potatoes
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme
• Salt
• Freshly ground black pepper
• 1 1/2 cups green beans
• 1 1/4 cups corn
• 1 cup peas

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Instructions

1. Heat olive oil in a large pot over medium-high heat
2. Add onion, carrots, and celery and sauté for 4 minutes
3. Add garlic and cook for 30 seconds
4. Add broth, tomatoes, potatoes, parsley, bay leaves, thyme, salt, and pepper
5. Bring to a boil and add green beans
6. Reduce heat, cover, and simmer until potatoes are nearly tender
7. Add corn and peas and cook 5 minutes longer
8. Remove bay leaves and serve warm

Notes

1. Add extra dried herbs for stronger flavor
2. Homemade vegetable broth adds depth
3. Simmer a parmesan rind in the soup for richness
4. Finish servings with grated parmesan and olive oil if desired

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 190
• Sugar: 6 g
• Sodium: 680 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 0 mg