Easy Vegetable Soup Recipe

Introduction

This easy vegetable soup is a comforting and hearty meal perfect for any day. Packed with fresh vegetables and seasoned with Italian herbs, it’s both nutritious and flavorful. With simple ingredients and straightforward steps, this recipe is ideal for home cooks of all levels.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion (diced)
• 4 medium carrots (peeled and sliced)
• 3 celery ribs (sliced)
• 4 garlic cloves (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 Yukon gold potatoes (peeled and diced)
• 1 ½ cups chopped fresh green beans
• 2 (14.5 ounce) cans diced tomatoes
• 2 bay leaves
• 6 to 8 cups low-sodium vegetable broth (depending on how brothy you’d like it)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 to 3 tablespoons fresh lemon juice
• ¼ cup chopped fresh parsley

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes until the vegetables begin to soften.
2. Step 2: Stir in the minced garlic, Italian seasoning, kosher salt, and black pepper. Cook for another 30 seconds, stirring frequently to release the aromas.
3. Step 3: Add the diced potatoes, chopped green beans, diced tomatoes with their juices, and bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth depending on how thick or brothy you prefer the soup.
4. Step 4: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes until the potatoes are fork tender.
5. Step 5: Add the frozen corn and peas to the pot. Stir well and cook for an additional 5 to 7 minutes, allowing the frozen vegetables to heat through.
6. Step 6: Turn off the heat and stir in the fresh lemon juice and chopped parsley. Remove the bay leaves before ladling the soup into bowls to serve.

Tips & Variations

• For a richer flavor, roast the vegetables before sautéing them.
• Feel free to add other vegetables like zucchini or kale depending on what’s in season.
• Use fresh herbs like thyme or basil if you don’t have Italian seasoning on hand.
• For a heartier meal, add cooked beans or small pasta shapes during the last simmer.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a pot over medium heat until hot, stirring occasionally. This soup also freezes well—cool completely before transferring to freezer-safe containers, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh frozen vegetables instead of fresh?

Yes, frozen corn and peas work perfectly in this recipe and can be added directly without thawing. For other vegetables, adjust cooking times as needed.

How can I make this soup vegan?

This recipe is naturally vegan as it uses vegetable broth and plant-based ingredients. Just be sure to use a vegetable broth that is free from animal products.

Easy Vegetable Soup Recipe

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★★★★★

4.7 from 76 reviews

A hearty and healthy easy vegetable soup packed with fresh vegetables and comforting flavors. This simple stovetop soup features a medley of sautéed aromatics, potatoes, green beans, tomatoes, and frozen peas and corn, simmered to perfection in a flavorful vegetable broth with Italian seasoning for a warm, nourishing meal that’s perfect year-round.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 (adjust based on desired brothiness)
• 2 to 3 tablespoons fresh lemon juice

Instructions

1. Saute vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery, and sauté them for 4 to 5 minutes until they are softened and fragrant. Then add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, and sauté for another 30 seconds to release their aroma.
2. Add more vegetables: Add the diced Yukon gold potatoes, chopped green beans, diced tomatoes (with their juices), and bay leaves to the pot. Pour in 6 to 8 cups of low-sodium vegetable broth depending on how much broth you want. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes until the potatoes are just fork-tender.
3. Add frozen vegetables: Stir in the frozen corn and peas, then cook the soup for an additional 5 to 7 minutes uncovered, allowing the frozen vegetables to heat through and the flavors to meld.
4. Stir and serve: Turn off the heat. Stir in 2 to 3 tablespoons of fresh lemon juice and the chopped fresh parsley for brightness and freshness. Remove the bay leaves, ladle the soup into bowls, and serve hot.

Notes

• Adjust the vegetable broth quantity based on how thick or brothy you prefer the soup.
• Fresh lemon juice added at the end adds a bright, fresh flavor—do not skip.
• You can substitute other fresh or frozen vegetables according to your preference or seasonality.
• For a richer flavor, consider adding a splash of white wine when sautéing the vegetables.
• This soup freezes well; let it cool completely before storing in airtight containers.

Keywords: vegetable soup, easy soup recipe, healthy soup, vegetarian soup, stovetop soup, vegetable broth soup, homestyle soup