Hearty Homemade Vegetable Soup Recipe

There’s nothing quite like a warm, comforting bowl of homemade vegetable soup. This recipe delivers incredible flavor and warmth, far surpassing anything from a can. It is a wonderfully versatile and healthy meal, perfect for any season. Packed with nourishing ingredients, this simple vegetable soup recipe comes together easily. Get ready to enjoy a satisfying dish that’s both delicious and good for you!

Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 8 servings

Why You’ll Love This Vegetable Soup

You will adore this wholesome vegetable soup for so many reasons! First, it’s an incredibly healthy and nutritious option, brimming with essential vitamins. Each spoonful offers a vibrant mix of fresh, flavorful vegetables. This recipe is simple to prepare, making it a perfect choice for busy weeknights. You can easily customize it with your favorite seasonal produce. Plus, it makes fantastic leftovers, ideal for meal prepping throughout the week. This budget-friendly and satisfying dish will quickly become a family favorite.

According to Healthline, vegetable and broth-based soups provide essential nutrients like vitamins, minerals, and fiber, while being low in calories and fat.

Ingredients

Gather these fresh and pantry staples to create your flavorful vegetable soup:

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas

Notes & Substitutions

The aromatics – onion, carrots, celery, and garlic – form the crucial flavor base for your vegetable soup. Don’t skip them! While the recipe specifies frozen vegetables, fresh alternatives work beautifully and can be added according to their cooking times. Feel free to add other vegetables like zucchini, spinach, kale, cabbage, sweet potatoes, or butternut squash. For added protein, stir in a can of drained kidney or cannellini beans during the last 10 minutes of simmering. Use low-sodium broth to control the salt content, adjusting to your preference.

Equipment

You won’t need many special tools to create this hearty vegetable soup. Grab a large stockpot or a sturdy Dutch oven for cooking. You’ll also need a cutting board and a sharp knife for preparing your fresh vegetables. Measuring cups and spoons are essential for accuracy. Finally, a ladle will make serving your delicious creation simple.

Instructions

Follow these easy steps to prepare your comforting homemade vegetable soup:

1. Prep Vegetables: Wash, peel, and chop all your vegetables as specified in the ingredient list. Aim for uniform sizes for even cooking.
2. Sauté Aromatics: Heat the olive oil in your large pot or Dutch oven over medium-high heat. Add the chopped onions, carrots, and celery. Sauté these for about 4 minutes, stirring occasionally, until they start to soften.
3. Add Garlic: Stir in the minced garlic and continue to sauté for another 30 seconds. Be careful not to let the garlic brown.
4. Combine Liquids & Heartier Veggies: Pour in the chicken or vegetable broth and add the undrained diced tomatoes. Stir in the diced potatoes, chopped fresh parsley, bay leaves, and dried thyme.
5. Season: Season the mixture generously with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later.
6. Bring to Boil: Increase the heat and bring the mixture to a rolling boil. This helps to develop the flavors in your vegetable soup.
7. Add Green Beans: Once boiling, stir in the chopped green beans.
8. Simmer: Reduce the heat to medium-low, cover the pot, and let the soup simmer. Cook until the potatoes are almost fully tender, which usually takes about 20-30 minutes.
9. Add Quick-Cooking Veggies: Stir in the corn and peas. These vegetables cook quickly, so adding them later prevents them from becoming mushy.
10. Finish Cooking: Continue to cook for another 5 minutes, or until the corn and peas are heated through and the potatoes are perfectly tender.
11. Serve: Carefully remove the bay leaves before serving. Taste and adjust the salt and pepper one last time if needed. Serve your warm and delicious vegetable soup immediately.

Pro Tips & Troubleshooting

To enhance the flavor of your vegetable soup, consider using homemade broth or simmering a parmesan rind with the other ingredients. Stir in fresh herbs like dill or chives at the very end for a bright finish. Prevent mushy vegetables by adding quick-cooking items like corn, peas, or spinach in the final minutes of cooking. Don’t rush sautéing your aromatics; developing their flavors creates a rich base for the soup. Always taste and adjust salt and pepper just before serving. If you prefer a thicker vegetable soup, you can mash a few potatoes against the side of the pot or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end.

Serving, Storage & Variations

Serving Suggestions

Serve this comforting vegetable soup hot with a side of crusty bread, warm dinner rolls, or homemade cornbread. Garnish individual bowls with a sprinkle of fresh parsley, grated Parmesan cheese, or a drizzle of good quality olive oil. A simple green salad makes a wonderful accompaniment to this hearty soup.

Storage Instructions

Refrigerate: Store any leftover vegetable soup in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day!

Freeze: For longer storage, allow the cooled soup to freeze in freezer-safe containers or bags for up to 3 months. Leave some headspace if using containers.

Thaw & Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop over medium heat until warmed through, or microwave individual portions.

To ensure food safety, the Michigan State University Extension provides helpful tips for properly cooling and storing soup in the refrigerator.

Recipe Variations

Add Protein: Easily transform this into a heartier meal by adding cooked ground beef, shredded chicken, or even plant-based options like lentils during the last 15-20 minutes of simmering.

Spice it Up: For a bit of heat, add a pinch of red pepper flakes, a dash of paprika, or a spoonful of mild curry powder to the aromatics.

Seasonal Vegetables: Adapt the recipe with whatever fresh produce you have on hand. Bell peppers, zucchini, or fresh spinach are great additions, added in the final 10 minutes of cooking.

Slow Cooker Method: Sauté the aromatics on the stovetop first for best flavor. Then, transfer them to a slow cooker with the remaining ingredients (except quick-cooking corn, peas, and green beans). Cook on low for 6-8 hours or high for 3-4 hours, adding the remaining vegetables during the last 30 minutes.

Instant Pot Method: Use the sauté function for the aromatics. Add remaining ingredients (except corn and peas). Close the lid, set to sealing, and pressure cook on high for 7-10 minutes. Quick release pressure, then stir in corn and peas and let stand for 5 minutes before serving your delicious vegetable soup.

Nutrition

This homemade vegetable soup is a powerhouse of nutrition, rich in essential vitamins, minerals, and dietary fiber. It offers a satisfying and low-calorie meal option that supports overall well-being. Enjoy knowing you are nourishing your body with every flavorful spoonful.

Please note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.

FAQ

Can I freeze homemade vegetable soup?

Yes, absolutely! Let the vegetable soup cool completely before transferring it to freezer-safe containers. It keeps well in the freezer for up to three months.

How can I make this vegetable soup vegetarian/vegan?

Simply ensure you use vegetable broth instead of chicken broth. This recipe is naturally dairy-free and can easily be kept vegan with that one substitution.

What are the best vegetables to use in vegetable soup?

A good mix includes hearty root vegetables like carrots and potatoes, along with aromatics such as onion and celery. Incorporate quicker-cooking greens like spinach or tender items like corn for variety.

How long does homemade vegetable soup last?

Stored properly in an airtight container, your homemade vegetable soup will last 3-4 days in the refrigerator. In the freezer, it maintains its quality for up to 3 months.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can! For a slow cooker, sauté aromatics first, then combine ingredients and cook on low for 6-8 hours. For an Instant Pot, use the sauté function, then pressure cook for 7-10 minutes before adding quick-cooking veggies.

Conclusion

This hearty homemade vegetable soup truly embodies comfort in a bowl. It’s incredibly easy to make, remarkably versatile, and packed with wholesome goodness. We hope this simple recipe inspires you to create a delicious and nourishing meal that everyone will love. So grab your pot, gather your veggies, and enjoy the process of making this wonderful vegetable soup your own. Don’t forget to share your creations and feedback with us!