With hundreds of 5-star ratings, this really is the best homemade Vegetable Soup! Perfect for a healthy, hearty lunch or dinner. Made with good for you, fiber-rich ingredients like kidney beans, carrots and tomatoes. Super comforting, easy to make on the stovetop in under an hour, and so flavorful. Everyone asks for the recipe!
Let's hug over steamy vegetable soup and huge hunks of seedy sourdough!
She's cozy and soul soothing and just what the doctor ordered. Pots of comforting, colorful soup are my middle name.
Whether you've caught a winter bug or you've moved on from creamy soups or simply craving liquid nourishment with bread for sopping up the broth, this recipe is the answer. So many veggies! All the herbs! A good squeeze of lemon! Oh my.
Ingredients
- Olive oil: A bit of fat adds richness to the soup.
- Mirepoix: A mix of onion, celery, and carrot builds our flavor base.
- Garlic: Lots of fresh garlic to flavor our soup.
- Potatoes: For a hearty texture addition and to give the soup staying power.
- Kidney beans: A nice pop of color, texture, and plant protein.
- Italian seasoning: An easy way to add a lot of crave-worthy flavor.
- Canned diced tomatoes: To add amazing umami flavor, plus a concentrated source of the antioxidant lycopene!
- Corn: A nice dose of yellow color and subtle sweetness. I use frozen.
- Broth: Broth is great for flavoring soup (I always have a jar of Better than Bouillon in the fridge). I use vegetable broth but you could also use chicken broth.
- Lemon: I love the bright acidity lemon adds to make the soup really pop.
- Parsley: A pop of fresh herbs to bring the soup to life.
How to make (step-by-step)
Sweat the onions in a splash of olive oil and salt for 5 minutes.
Add garlic, carrots, celery and potatoes and cook 5 more minutes.
Add Italian seasoning and cook another minute.
Add broth, water, corn, beans, tomatoes, and bay leaves. Stir to combine.
Bring to a boil. Simmer covered over low heat for 35 minutes, or until veggies are tender. Stir in the parsley and lemon and season to taste.
What other vegetables can I use?
- Frozen peas or corn: Adds subtle sweetness and color. Canned or frozen work well. No need to defrost.
- Green beans: Always a fun classic vegetable soup addition!
- Potatoes: I love russet potatoes for texture, but sweet potatoes will also work great.
- Parsnip: Sweet and full of texture.
- Zucchini: A great addition in the summer when it's in season.
- Shiitake mushrooms: If you're looking for extra umami.
- 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.
- Fresh basil: Another flavorful warm weather addition.
Can I make this in the slow cooker?
Yes, this would be great in the crockpot, too. To make, place all ingredients except the parsley and lemon juice in the slow cooker and cook for 6 hours on low heat or 3 hours on high heat. Stir in parsley and lemon at the end once the veggies are tender.
Can I make this in the Instant Pot?
Yes! Like my Instant Pot Lentil Soup, this worked like a charm in the pressure cooker. Simply place all ingredients except the parsley and lemon juice in the Instant Pot and cook for 7 minutes.
Let the pressure release manually for 10 minutes then quick release any remaining pressure. Stir in parsley and lemon and serve.
How to serve
We've got options, people! I garnished my bowls with:
- a drizzle of quality extra virgin olive oil for extra richness.
- a big squeeze of fresh lemon juice (I keep pronouncing it lee-MONE in my brain).
- a sprinkle of fresh parsley.
- if you're a lucky duck with Parmesan on hand, you better go there.
- hunks of bread. Did I mention my love for bread? The perfect pairing!
How to store and freeze
Leftover soup stored in an air-tight container in the refrigerator will last up to 4 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.
More healthy soup recipes to love
As a dietitian, I love that a bowl boasts 8 grams of filling fiber, 7g of plant protein, and oodles of disease-fighting antioxidants from all the veggie. Filling indeed!
Don't miss my whole roundup of vegan soup recipes!
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
Healthy Veggie-Loaded Vegetable Soup
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
With hundreds of 5-star ratings, this really is the best homemade Vegetable Soup! Perfect for a healthy, hearty lunch or dinner. Made with good for you, fiber-rich ingredients like kidney beans, carrots and tomatoes. Super comforting, easy to make on the stovetop in under an hour, and so flavorful. Everyone asks for the recipe!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 2 medium potatoes, peeled and diced (I use Russet)
- 2 tsp Italian seasoning
- 4 cups vegetable broth + 1 cup water (I like Better Than Bouillon)
- 2 15oz cans diced tomatoes
- 1 cup corn kernels (I used frozen)
- 1 15oz can kidney beans, drained and rinsed
- 1 bay leaf
- ¼ cup fresh parsley, chopped
- 1 tbsp freshly squeezed lemon juice, or to taste
- 1 ½ tsp kosher salt, or to taste + freshly ground black pepper
Instructions
- Heat oil in a large dutch oven over medium-low heat. Once hot, add onion and 1 tsp kosher salt and cook for 5 minutes, stirring often. Add garlic, carrots, celery, and potatoes and cook for 5 more minutes, stirring often. Add Italian seasoning and cook for 1 more minute.
- Add broth, water, tomatoes, corn, beans, bay leaf, and several grinds of black pepper. Bring to a boil and then reduce the heat to low and simmer, covered, until the vegetables are tender, about 35 minutes.
- Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt (don't be shy, I added lots of salt!) and pepper. Serve hot with crusty bread.
Notes
Instant Pot directions: Place all ingredients except lemon and parsley in the Instant Pot. Cook on high pressure for 7 minutes. Let the pressure release manually for 10 minutes then quick release any remaining pressure. Season to taste with salt then stir in lemon juice and parsley.
Keywords: vegetable soup, vegetable soup recipe
Carol says
Excellent soup! I followed the recipe as written, but added in some cabbage and bell pepper. I didn't have fresh parsley so used dried. This was just had a perfect blend of flavors. I think I will make it again very soon while I have needed ingrdients!
★★★★★
Alexis Joseph says
Yay! Cabbage sounds like a great addition. Thanks, Carol!
Debbie says
Best vegetable soup EVER!
★★★★★
Alexis Joseph says
I'm so glad you loved it, Debbie, and thanks a ton for leaving a comment and star rating!
Mary says
This recipe looks amazing! Would beef broth work in this recipe or should I stick with vegetable broth?
Thanks!
Alexis Joseph says
Beef broth would work and add a more savory flavor!
Terina says
I was looking for a truly vegetarian vegetable soup- this recipe was perfect! I have cooked it both in my dutch oven and in my crock pot: both times the recipe turned out delicious. I also love this recipe has fresh herbs, and I can utilize them from my herb garden. Thank you for this wonderful recipe.
★★★★★
Alexis Joseph says
How perfect! Fresh herbs from the garden sound DELISH. Thanks, Terina!
Melissa Hazelton says
I believe I made this recipe before and it came out really well. I wanted to add brussels sprouts to the soup. Do you have any recommendations or changes I should make the recipe to make sure they are cooked? Also, sometimes my family likes it thicker. Any suggestions on making it slightly thicker without it getting too thick? Thank you!
★★★★★
Alexis Joseph says
I’d just cut them into bite sized pieces with the other veggies and you should be good! For thicker soup, you could cut down the broth a bit to your liking. You could also blend a cup or two of cooked and cooked soup and then stir that back into the soup for added thickness. Enjoy!
Grace says
Can I freeze the soup and if so for how long
Thanks
Grace
Alexis Joseph says
Hi there, yes! 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.
Bella says
Hi! This is so delicious, thank you for sharing the recipe. I'm curious, does the 1 bowl serving size equal to 1 cup? Tracking my cals 🙂 Thanks!
★★★★★
Jim says
Too easy
Too tasty
★★★★★
Dawn Schafer says
Thanks for the nutritional facts❣
Since being diagnosed with Stage 3 Renal Failure, last Feb and Stage 4 last April, this soup has been a weekly dish, minus the potatoes and salt. 🥣
Kidney failure is scary because doctors dont know what to tell u. That's why I hit the internet and Facebook, found dietitians and informed people suffering with renal failure. Places to vent, commiserate, share recipes and feel heard.🙏🤗
Since ur a dietitian would u specialize in the kidney and gout diets and help with the recipies. Most of us cant translate our Labs and stress finding which foods have too much sodium, potassium, phosphorus or magnesium. 🤔
★★★★★
Alexis Joseph says
I'm thrilled you enjoyed it, Dawn! I'm so sorry to hear bout the kidney failure. Navigating diet with chronic disease can be complex to say the least and should definitely be tailored to the individual and their overall health. While I'm not able to provide modifications for chronic diseases, I will continue to offer nutrition information about the recipe in my posts as well as nutrition facts. While I'm not an expert in renal disease, I'm glad you could omit the potato and salt and make it fit your needs!
Rose says
I made this today added a half head of cauliflower that I had in the fridge. It tasted great. 😋
Beth says
Hands down, the yummiest and most satisfying vegetable soup I've ever made — and I've been a vegetarian for 35 years! It's delicious whether following the recipe exactly or as a base that incorporates other ingredients or homemade stock. My hubby, a meat-eater, agrees it's the best. I've started to double or triple the recipe so we have extra to freeze. Thank you!
★★★★★
Alexis Joseph says
This made my day, thank you SO much for your glowing review Beth! So smart to double or triple it, too. EnjoY!
Megan says
My favorite veggie soup! I make it all the time! 🙂
★★★★★
Mark says
So we live in Buffalo, NY. After the week we have had, this soup hit the spot. So easy and best of all the favors and taste were out of this world!!! What a great way for our family to have more meatless meals.
★★★★★
Alexis Joseph says
Oh man, so much snow! I'm glad this was a winner for your fam!
Mark says
So, we live in Buffalo, NY and this soup was just what the doctor ordered. The flavors and ease to make have sold our family. My wife and I have been searching for a recipe to get more veg into our weekly diet and save money on eating meat. Thank you for a fabulous recipe and one that we can customize to our family's liking, what's in the fridge needing to be used and what is in season at the farmer's market or in the produce section of the supermarket. This is a keeper and will be on the table over and over again. THE BEST!!!!
★★★★★
Virginia. Pena says
Needed a recipe where I could use my leftover veggies (celery and carrots) from my veggie tray. This recipe was easy, I had the rest of the ingredients in my pantry and bonus, this recipe is delicious. Thank you.
★★★★★
Alexis Joseph says
That's what I like to hear!!
Pamela Seward says
Delicious. Everyone enjoyed it and many asked for the recipe. Thanks for a vegan soup that satisfied all.
★★★★★
Alexis Joseph says
Thank you SO much, Pamela!!
Pamela S says
Whole family enjoyed this vegetable soup. Fortunately I had doubled the recipe and could send leftovers (and the recipe) home with everyone.
★★★★★
Julia says
I'm a grad student without much time to cook. Made this on Sunday and have been eating it all week - super yummy, especially with some sourdough bread on the side 🙂 I think the lemon and parsley really enhance the flavor.
★★★★★
Alexis Joseph says
I've been there! So glad this gave you somme yummy nourishment. Parsley and lemon are the best, right? Thanks so much, Julia.
Jeannie says
Best soup recipe since I made my Grandma’s!! Thank you!! I ate two bowls and ate half a loaf of crusty bread!! Amazing flavors and the brightness of the lemon was perfection!! Five stars!!
★★★★★
Alexis Joseph says
The ultimate compliment! Thanks a million, Jeannie!
Molly says
Loved this soup! I was under the weather and wanted a big warm bowl of veggies and this was perfect.
★★★★★
Lisa says
I made this exactly as written and wanted to leave a review for those of us who want to know if the original recipe is yummy (so many reviewers alter the recipe). This recipe was delicious and satisfying as it is, especially on a cold, rainy day. My kids love it, too. I wouldn't change a thing about it.
★★★★★
Alexis Joseph says
I'm thrilled you loved the recipe, Lisa! Thanks so much for the review.
Valerie says
I made this and it is so good and nourishing! I love how hearty all the vegetables made this. I will definitely make it again! It was great with an Artisan Sourdough bread slathered with butter! Yum!
★★★★★
Alexis Joseph says
I'm so glad, thanks Valerie!
Donna Minday says
My kidney beans were used for something else. 🙁 Think Garbanzo beans could be used instead?
Alexis Joseph says
Yes, that will work fine! Enoy!
Rebecca says
This was so yummy! I added some French green beans and Worcestershire. I will keep this recipe and make again and again. 😋
★★★★★
Alexis Joseph says
Mmmmm fab additions. Thanks a ton, Rebecca!
Mary says
I added a little orzo pasta, extra italian seasoning and basil, a couple teaspoons of sugar, and some ketchup, as I found the soup a little too acid for my taste. Otherwise I made the soup as per the recipe. I think it will taste even better after sitting a day and letting all of the flavours marry together. 🙂
★★★★
Alexis Joseph says
So glad it was a winner, Mary!
May says
Great recipe, that yielded 7 servings for my lunches. I had to use different veggies; green bell pepper, zucchini, sweet potatoes and snap (or is it sugar) peas. I also added fresh dill along with the parsley and lemon at the end. Really appreciate the simple, and delicious recipe.
★★★★★
Alexis Joseph says
Those veggies sound incredible, thanks so much May!
Jean says
This was soooo yummy!!! I added some navy beans to add a little more protein. I also used the better than bullion for the broth and it turned out amazing. Thanks so much for the recipe!
Rachel says
This recipe is a bowl of Heaven! Perfect to make and freeze or to eat right away. It’s jam packed with goodness!
★★★★★
Alexis Joseph says
YAYYYY thank you tons!