Treat yourself to big bowl of this healthy, delicious Vegetable Soup … it’s packed with veggies and tons of flavor!
This post contains affiliate links.
It feels like winter is winding down, and yet, it’s still February.
The weather around here has been warm one day and freezing the next, so who knows what’s next. But it’s probably safe to say there are still a few chilly days to come.
These last truly cold days of winter have me craving something comforting and nourishing, like this yummy Vegetable Soup.
This easy Veggie Soup recipe is hearty, but totally healthy, too. And it will warm you up on the coldest of winter days!
Easy Vegetable Soup
Veg soup is one of those recipes that can be super bland OR totally soul satisfying … know what I mean?
This tasty Veggie Soup definitely lands on the crave-worthy, comfort food side of that spectrum. Even though it’s inherently light, it’s also full of flavor of flavor.
Plus, just look at all those colorful vegetables. This is definitely the best way to get your five-a-day. So healthy, plus vegan / vegetarian and gluten free, too!
Best of all, this mixed Vegetable Soup is simple to make, and you can totally customize it to your taste. What could be better than that?
Vegetable Soup Ingredients
So let’s talk about what’s going in this easy Vegetable Soup recipe:
- Extra Virgin Olive Oil
- Mushrooms (I used brown mushrooms, but other kinds are fine.)
- Fresh Garlic
- Vegetable Broth (I make mine from my fave vegetable bouillon.)
- Diced Tomatoes (Canned, although fresh tomatoes would also work.)
- Red Potatoes
- Frozen Green Beans
- Frozen Corn
- Dried Basil, Oregano, and Bay Leaf
- Frozen Peas
- Fresh Parsley
- Salt (I prefer Kosher salt.)
- Fresh Cracked Pepper
This is a great base soup recipe that you can change up depending on what’s on hand!
Have fresh veggies? Use them. Want to add a veggie I didn’t use, or don’t have everything listed? No problem, just make sure the overall quantity of veggies stays the same.
The only things I wouldn’t swap out in this classic Vegetable Soup recipe are the onions, celery, carrots, and garlic. These ingredients form the base of your soup and add sooo much flavor.
Beyond veggies, you can season the soup however you want. I simply used basil and oregano, but I’m sharing more ideas for seasoning soup below.
How to Make Vegetable Soup
Ready to get started?
You’re going to start by sauteing the onions, carrots, and celery in olive oil over medium heat. Season them with a little salt and pepper … this will help build your flavors.
Cook this mixture just until the veggies start to get tender. It should only take about five minutes.
Next, you’ll increase the heat to medium high and add the mushrooms.
Cook the mushrooms, stirring frequently, until they (and the veggies) start to brown. All those brown bits are going to add lots of flavor to your soup.
Once the veggies start browning, stir in the garlic and cook it just until fragrant. You don’t want to overcook the garlic … it should only take about 30 seconds or so.
Next, you’ll the broth, tomatoes, green beans, red potatoes (I leave the skins on), and corn.
I also added some dried basil and oregano, plus a bay leaf, to season the soup. Feel free to add your favorite spices though … I’m sharing a few seasoning ideas below.
Bring the soup to a boil, then reduce the heat to a simmer.
You want to cook this mixture until the potatoes are almost tender. It should take about 10 minutes.
We are adding the zucchini separately, because it has a tendency to overcook. It comes next.
Stir in the zucchini and cook the soup for five more minutes (it will be undercooked). Then, add the peas. Continue cooking the soup until the peas are heated through, and all your veggies are tender . Do not overcook the veggies, they should have some life left in them!
Season the soup generously to taste with salt and pepper, then stir in some fresh Italian parsley. The parsley helps brighten the flavors of the soup … fresh basil would taste wonderful, too.
It’s time for the best part. Grab a big bowl and dig in … you’ll probably want more than one bowl, actually!
More Ways to Flavor Vegetable Soup
Want to make this Veggie Soup your own? Here are more ways to season vegetable soup:
- Use different herbs. This recipe is very flexible. Try adding other spices, like thyme or rosemary. You could also use a spice mix, such as Herbs de Provence … a number of readers used that herb blend in my Vegetable Barley Soup and have loved the result!
- Add a little heat. Are you a spicy food lover? This Veg Soup tastes wonderful with a some heat. Stir in crushed red pepper flakes (try 1/4 to 1/2 teaspoon) along with the garlic. Or add hot sauce before serving / at the table.
- Experiment with other veggies. Adding different vegetables is a great way to change the soup’s flavor. Pretty much anything will work (try fennel, sweet and hot peppers, greens, cabbage, broccoli, cauliflower, etc.), so use what you have on hand.
- Try using flavored tomatoes. I used plain tomatoes for this recipe, but seasoned tomatoes would work well, too. Try tomatoes with chilies, fire roasted tomatoes, stewed tomatoes, etc.
- Make it heartier. Add some heft to this soup by stirring in a can of beans (drained and rinsed first) along with the broth and other ingredients. Pasta would be delicious, too (I’d cook it separately to ensure it doesn’t over cook, like I did with this Minestrone).
What to Serve with Veg Soup
This easy Veggie Soup is great all on its own, of course! But if you want to serve it with something else, here are a few ideas:
I love serving this garden Vegetable Soup with Garlic Bread … yum, right? Or maybe you’d prefer a crusty, artisan bread or corn muffins. Basically, anything you can dunk in the soup.
Sandwiches are another delicious option. My Brie and Apple Sandwich, Broccoli Rabe Grilled Cheese, or Deviled Egg Salad Sandwiches would be perfect. You could also do something heartier, like a veggie burger.
However you serve it, this is an easy soup recipe that you’re going to want to make over and over again. It’s so tasty!
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, thinly sliced
- 1 large stalk celery, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 2 cups diced red potato
- 1 1/2 cups frozen green beans
- 2/3 cup frozen corn
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 medum zucchini, quartered and sliced (about 2 cups)
- 2/3 cup frozen peas
- 1/3 cup chopped Italian parsely leaves
- kosher salt
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery to oil. Season with salt and pepper, then cook until veggies start to soften (about 5 minutes).
- Increase heat to medium-high, then add mushrooms. Cook until mushrooms and veggies start to brown, stirring frequently.
- Mix in garlic and cook until fragrant (about 30 secondse), stirring constantly.
- Add broth, tomatoes, potatoes, green beans, corn, basil, oregano, and bay leaf. Bring to a boil, then reduce heat to a simmer.
- Cook soup until veggies are almost (but not fully) tender, about 10 minutes.
- Stir in zucchini and cook for 5 minutes.
- Add frozen peas and cook until soup is heated through and all veggies are tender.
- Season soup generously with salt and pepper; stir in fresh parsley.
- Serve soup hot. Enjoy!
Love this Veggie Soup recipe?
If you enjoyed this homemade vegetable soup recipe, then you’ll love these soups, too:
- Vegetable Barley Soup … my most popular soup recipe!
- Kale and Chickpea Soup
- Creamy Kale and Potato Soup
- Minestrone Soup
- Kitchen Sink Veggie Soup
- Vegetable Stew with Dumplings
- Curried Corn Chowder
- Roasted Carrot Soup
What are your favorite veggies for soup?