Vegetable Soup Recipe
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Everyone needs a delicious vegetable soup recipe, and this one is a favorite! It’s a healthy, comforting, warm-up-your-toes kind of meal that’s easy to make, so much better than canned soup, and easily adaptable to whatever veggies you have on hand.
To make it a cozy meal, consider serving this soup with homemade 1 Hour French Bread.
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The Best Vegetable Soup Reco[e
Not only is this soup delicious, but it’s also so easy to make. Just chop the ingredients and simmer until you have a hearty, nourishing, fragrant soup everyone will love!
And the leftovers? Oh my, they’re wonderful! In fact, I sometimes make this soup just for the leftovers. They make great lunches throughout the week.
What Ingredients Should I Add to Vegetable Soup?
One of the things I love best about this soup is how adaptable it is. Very often, when I have a bin full of veggies that need using, I make this soup. It’s a little different every time, which keeps it interesting for the family. Here is a list of the ingredients I’m using in this soup, but swap it for some of your favorites.
- Olive oil for sauteing the vegetables
- Yellow onion, carrots and celery: This is the base for most of my vegetable soups.
- Aromatics: Garlic cloves, minced, fresh parsley or any other herbs you have on hand, Italian seasoning, red pepper flakes (optional), salt, and pepper.
- Broth: Vegetable broth is what I use most often, but chicken stock or broth also works.
- Tomatoes: I’m using fire-roasted diced tomatoes for added flavor.
- Potatoes: Yukon gold potatoes are my favorite, but red potatoes or even sweet potatoes works great too.
- Green Beans: Fresh, frozen, or canned (I’m using frozen cut green beans this time).
- Greens: Both spinach and kale work great. I’m using kale today, but any other greens you prefer will also work.
Get creative with your ingredients. For more protein, you can even add canned beans like chickpeas, cannellini, or kidney beans.
How to Make This Vegetable Soup Recipe with Pictures
This simple and hearty is easy to make. Here’s how:
Heat olive oil in a large pot over medium-high heat. Add onions, carrots, and celery and saute for 3 minutes. Then add garlic, Italian seasoning, 1 teaspoon salt (or 2 teaspoons if using low-sodium broth), and black pepper; cook until fragrant, about 1 minute.
Stir in the broth, tomatoes and their juices, and potatoes. Bring to a boil, then reduce heat and simmer, partially covered, until the potatoes are fork tender, about 15 to 20 minutes.
Stir in the green beans and cook for another 3-5 minutes, then stir in the spinach and parsley. Taste and season with additional salt and pepper if needed. Serve warm with Parmesan cheese if desired.
Can I Make This Soup in a Crockpot or Instant Pot?
Absolutely yes to both!
For the crockpot: Saute onions, carrots, and garlic in a skillet with olive oil until softened. Add them to a slow cooker with potatoes, tomatoes, green beans, potatoes, herbs, broth, salt and pepper. Cook on high heat for 3 hours or on low heat for about 6-7 hours. During the last few minutes of cooking, add the greens and cook until they’re bright green.
For the Instant Pot: This soup works really well in a multi-cooker or pressure cooker too. Saute the veggies in the Instant Pot, and then add the other ingredients to the pot. Set it to manual high pressure and cook for 2 minutes. Then, naturally release the pressure for 8-10 minutes and quickly release anyi remaining pressure. Switch to the saute function, add the greens (spinach or kale), and until they’re bright green.
How Long Will This Vegetable Soup Recipe Keep?
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for 2 to 3 months in an airtight freezer container. Reheat on the stovetop over medium-low heat or in the microwave until warmed through.
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Vegetable Soup
Equipment
- Dutch Oven or large soup pot
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 large carrots peeled and chopped
- 2-3 large celery ribs chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning or a combination of thyme and oregano
- pinch red pepper flakes
- Salt and freshly ground black pepper
- 3 Yukon gold potatoes peeled, 1/2-inch diced, from about 3 medium
- 8 cups vegetable broth or chicken broth
- 1 (15-ounce) can diced tomatoes undrained
- 1 cup green beans chopped, fresh or frozen
- 2 cups baby kale or spinach
- Parmesan cheese for serving
- 1/3 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onions, carrots, and celery and saute for 3 minutes. Then add garlic, Italian seasoning, 1 teaspoon salt (or 2 teaspoons if using low-sodium broth), and black pepper; cook until fragrant, about 1 minute.
- Stir in the broth, tomatoes and their juices, and potatoes. Bring to a boil and then reduce heat and simmer, partially covered, until the potatoes are fork tender, about 15 to 20 minutes.
- Stir in the green beans and cook for another 3-5 minutes then stir in the spinach and parsley. Taste and season with additional salt and pepper if needed. Serve warm with Parmesan cheese if desired.
Notes
- Parmesan Rind: I don’t always have one on hand, but when I do, simmering a parmesan rind with the soup is utterly delicious. Just be sure to remove it before serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.