Vegetable Soup

Vegetable Soup

Warm up with a bowl of this easy Vegetable Soup ... it's packed with veggies and tons of flavor!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 6 to 8 servings
Calories: 175kcal
Author: Ginnie


  • 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
  • pepper


  • 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!


Calories: 175kcal
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