Yummiest Veggie-Loaded Vegetable Soup

With hundreds of 5-star ratings, readers agree this recipe for homemade Vegetable Soup done in under an hour really is the most flavorful! Made on the stovetop with the perfect balance of better-for-you ingredients like tender fresh (and frozen!) veggies, hearty potatoes, and filling kidney beans. Stir in fresh parsley and a squeeze of lemon at the end to take it over the top and everyone will ask for the recipe!

Let's hug over bowls of cozy vegetable soup served with hunks of seedy sourdough for dunking. Cuz everyone needs a foolproof veggie-loaded soup recipe they can serve to company in their back pocket and this is yours (we're clapping).

What makes homemade vegetable soup flawless, you ask? She's simple and inexpensive to make, bursting at the seams with colorful veg, balanced in richness and acidity, and just what the doctor ordered nutritionally speaking. I know cuz I'm the [self-proclaimed] dietitian queen of healthy soup recipes!

Whether you've caught a winter bug, or you're simply craving liquid nourishment that's far from one dimensional, this recipe is the answer. So much veg! All the herbs! A good squeeze of lemon! Oh my.

The low down on star ingredients

• Garlic: One thing that sets this apart is lots of fresh garlic. There's a time and a place for garlic powder but here ain't it--trust me, I recipe tested it and it wasn't nearly as flavorful!
• Potatoes: For a hearty texture addition and to give the soup body staying power. I developed this recipe with Russet or Yukon gold as the hearty carb because they hold their texture.
• Kidney beans: Most vegetable soup recipes don't include any protein, but I took a different approach. Adding a can of drained beans not only adds a nice pop of color and texture, but also some plant protein for extra staying power.
• Italian seasoning: It took a bit of trial and error, but I found the combo of dried and fresh herbs added the biggest flavor bang for my buck.
• Canned diced tomatoes: To add amazing umami flavor, plus a concentrated source of the antioxidant lycopene! This is precisely why tomatoes, in my opinion, are not optional in veggie soup.
• Corn: Don't skip the corn! During recipe testing, it was clear that corn adds a subtle but very desirable sweetness against all the savory vegetables. I use frozen for ease
• Broth: Broth is great for flavoring soup (I always have a jar of Better than Bouillon in the fridge). I use vegetable broth but I've made this with chicken broth, bone broth, and homemade stock...all delish.
• Lemon: The second time I made this I didn't add fresh lemon and it was a major fail. It totally fell flat. The solution? Squeeze fresh lemon juice in at the end to make the flavors really pop!
• Parsley: Another non-negotiable. Aa pop of fresh herbs really brings the soup to life.

Let's make it!

Yes indeed, you can use a slew of veg

A common issue I've chatted with readers about is whether or not you can add certain fresh or frozen veggies here. The good news is there are SO many delish ways to make this your own with what you have on hand--canned, fresh, or frozen!!

• Frozen peas or corn: Adds subtle sweetness and color. Canned or frozen work well, I've tried it! No need to defrost.
• Green beans: Always a fun classic vegetable soup addition! Canned is another shortcut here.
• Parsnip: Sweet and full of texture, parsnip is a great lower carb potato alternative.
• Zucchini: A great mild addition in the summer when it's in season.
• Shiitake mushrooms: If you're looking for extra umami and even more flavor.
• Cauliflower or broccoli: For some body and nutrients galore.
• Bell peppers: Lovely flavor and color.
• Spinach: A handful of leafy greens is always a good idea! Chard and kale also word.
• Fresh basil: Another flavorful warm weather addition.

Storing leftovers

• Leftover soup stored in an air-tight container in the refrigerator will last up to 5 days.
• To freeze, place cooled soup in a freezer baggie. Tightly seal bag and remove air. Lay flat in the freezer for easy storage and store for up to 3 months.
• Once frozen, you can thaw it overnight in the refrigerator and then reheat it over the stove or in the microwave.

Please let me know how this yummiest vegetable soup recipe turns out for you by leaving a star rating and/or comment! I hope you’re as obsessed as I am.

Print