Easy Vegetable Soup – Cozy, Colorful, and Comforting

There’s something special about a bowl of vegetable soup simmering away on the stove—it feels like a warm hug in a bowl. Whether you’re feeling under the weather, craving something wholesome, or just want a nourishing meal that comes together effortlessly, this easy vegetable soup hits the spot every single time.

It’s hearty, full of colorful vegetables, and completely customizable depending on what you have in your fridge or pantry. The best part? You can whip it up in under an hour, and it tastes even better the next day as the flavors meld. It’s budget-friendly, freezer-friendly, and family-approved—a perfect recipe for busy weeknights or lazy weekends when you need something warm and satisfying.

This soup celebrates simplicity. You don’t need fancy ingredients or culinary skills—just a few fresh vegetables, a good broth, and a little time to let the flavors come together.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and cut into pieces
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 6 cups vegetable broth (or chicken broth for extra flavor)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1 tablespoon tomato paste (optional, for richer flavor)
• Fresh parsley for garnish

Instructions:

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
2. Add the vegetables: Stir in carrots, celery, and potatoes. Cook for about 5 minutes, letting them absorb some of the flavor.
3. Build the soup base: Add diced tomatoes, tomato paste (if using), broth, thyme, basil, bay leaf, salt, and pepper. Stir well to combine.
4. Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, until the vegetables are tender.
5. Add quick-cooking veggies: Add green beans, corn, and peas. Simmer for another 10 minutes.
6. Taste and adjust: Remove the bay leaf, taste, and adjust seasoning with more salt or pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.

Tips & Tricks:

• Make it heartier: Add cooked pasta, rice, or quinoa for a more filling meal.
• Protein boost: Toss in chickpeas, lentils, or white beans for extra protein and texture.
• Use what you have: Don’t stress about the ingredient list—this soup is flexible. Swap in zucchini, spinach, bell peppers, or sweet potatoes.
• Flavor enhancer: A splash of lemon juice or a sprinkle of Parmesan cheese just before serving adds a bright finishing touch.

Variations:

• Italian Vegetable Soup: Add a can of cannellini beans and some small pasta like ditalini or macaroni.
• Spicy Southwest Soup: Stir in chili powder, cumin, and a can of black beans. Top with avocado slices and tortilla strips.
• Creamy Vegetable Soup: Blend half of the soup with an immersion blender and stir in a bit of cream or coconut milk.
• Autumn Harvest Soup: Include butternut squash, kale, and sweet potatoes for a fall twist.

Easy Vegetable Soup

A colorful, hearty, and healthy soup packed with fresh vegetables in a flavorful broth. Perfect for weeknights or cozy weekends.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American, Vegetarian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 2 potatoes, diced
• 1 cup green beans, chopped
• 1 can diced tomatoes 14.5 oz
• 1 cup corn kernels
• 1 cup peas
• 6 cups vegetable broth
• 1 tsp salt to taste
• 0.5 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• 1 tbsp tomato paste optional
• 2 tbsp fresh parsley for garnish

Equipment

• Large pot
• Cutting board
• Chef’s knife
• Wooden spoon

Method

 

1. Heat olive oil in a large pot and sauté onions and garlic until fragrant.
2. Add carrots, celery, and potatoes; cook 5 minutes.
3. Add diced tomatoes, broth, herbs, and seasoning; bring to a boil.
4. Reduce heat and simmer for 25 minutes until vegetables are tender.
5. Add green beans, corn, and peas; simmer 10 minutes more.
6. Remove bay leaf, adjust seasoning, and garnish with parsley.

Notes

Perfect for meal prep; flavors deepen overnight. Serve with crusty bread or a grilled cheese sandwich.

Serving Suggestions:
This easy vegetable soup pairs beautifully with:

• Buttery garlic bread or a crusty baguette.
• Grilled cheese sandwiches for a cozy lunch combo.
• A light salad with vinaigrette for balance.
• A sprinkle of shredded Parmesan or fresh herbs on top for a touch of elegance.

Storage Information:
Leftovers are a blessing here! Store the soup in an airtight container in the fridge for up to 4 days. It tastes even better as the flavors develop overnight. To freeze, let the soup cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQ:
Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients (except peas and corn) to the slow cooker and cook on low for 6–7 hours. Add peas and corn in the last 30 minutes.

Can I use frozen vegetables?
Yes—frozen vegetables are perfect for this recipe. Add them in during the last 10 minutes of cooking.

Can I add noodles?
Of course! Add your favorite small pasta (like elbow or rotini) during the last 10 minutes of simmering.

History / Fun Facts:
Vegetable soup has ancient roots—it’s one of the earliest known comfort foods, dating back to when people cooked whatever vegetables they could find in a single pot over a fire. Every culture has its version of vegetable soup, from French potage to Italian minestrone. The beauty of this recipe is its simplicity: it turns humble ingredients into something soulful and satisfying.

A pot of easy vegetable soup simmering on the stove brings everyone to the table. It’s the kind of recipe that makes your kitchen smell amazing, feels nourishing with every spoonful, and proves that wholesome food doesn’t have to be complicated.