Nothing feels better than a warm bowl of soup on a cold day. This easy homemade vegetable soup is full of flavor, color, and healthy ingredients. It’s simple to make, budget-friendly, and perfect for both kids and adults. Whether you’re cooking for your family or just yourself, this soup is a tasty and healthy choice.
Even if you’re new to cooking, don’t worry—this recipe is very beginner-friendly. You can change the ingredients based on what you have in your kitchen. Want to make it more filling? Add some rice, pasta, or lentils. This soup is also great for meal prep and gets even tastier the next day!
Why You’ll Love This Vegetable Soup
This soup is:
- Easy to make
- Full of fresh vegetables
- Healthy and low in calories
- Perfect for lunch or dinner
- Great for meal prep
You can use common vegetables from your fridge, and there’s no need for any fancy ingredients. It’s also naturally vegetarian and vegan if you use vegetable broth.
Ingredients You’ll Need
Here’s what you need to make this simple soup:
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (chopped)
- 1 potato (peeled and diced)
- 1 zucchini (diced)
- 1 cup green beans (chopped)
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp thyme
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 2 tbsp chopped parsley (optional)
- Juice of ½ lemon (optional)
Step-by-Step Instructions
1. Sauté the Base
Heat olive oil in a large pot. Add onions and cook for 2–3 minutes until soft. Add garlic and stir for 30 seconds.
2. Add Base Vegetables
Add carrots, celery, and potato. Cook for 5 minutes, stirring now and then.
3. Pour in Liquids
Add diced tomatoes and vegetable broth. Mix in basil, oregano, thyme, salt, and pepper. Bring everything to a boil.
4. Let It Simmer
Lower the heat and cover the pot. Let it cook for 15–20 minutes, until the vegetables are soft.
5. Add Quick-Cook Veggies
Stir in zucchini, green beans, peas, and corn. Cook for 5–7 more minutes.
6. Final Touches
Taste and add more salt or pepper if needed. Add lemon juice and parsley for extra flavor if you like.
7. Serve
Serve hot with bread, crackers, or salad. Enjoy!
Make-Ahead & Freezing Tips
This soup is even better the next day! Here’s how to store it:
- In the fridge: Let it cool and keep it in an airtight container for up to 5 days.
- In the freezer: Cool the soup, put it in freezer-safe containers, and freeze for up to 3 months.
💡 Tip: Don’t add pasta or rice before freezing—it may get mushy. Add these fresh when reheating.
Tips for the Best Soup
- Use fresh vegetables for better taste.
- Don’t overcook—veggies should be soft but not mushy.
- Add red pepper flakes for a spicy kick.
- A bit of lemon or soy sauce makes the flavor pop.
- Want it creamy? Blend a few cups and mix back into the pot.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen vegetables instead of fresh?
Yes! Frozen vegetables work well and may cook even faster.
Q2: How can I make this soup more filling?
Add cooked beans, lentils, rice, or pasta to make it heartier.
Q3: Is this soup vegan?
Yes, if you use vegetable broth and no cheese on top.
Q4: Can I make this in a slow cooker?
Absolutely! Add all ingredients except corn and peas. Cook on low for 6–7 hours. Add corn and peas in the last 30 minutes.
Why You’ll Keep Making This Soup
This vegetable soup is perfect for every season, every age, and every level of cooking skill. It’s warm, healthy, and so easy to make. You can enjoy it fresh or save it for later. The ingredients are simple, but the taste is amazing. Whether it’s your first time making soup or your hundredth, this recipe will not disappoint.
Conclusion
If you’re looking for a quick, tasty, and healthy recipe, this easy vegetable soup is a must-try. With one pot and a few simple steps, you can create a flavorful, comforting meal for any day of the week. It’s budget-friendly, perfect for leftovers, and totally customizable for your taste.
