The best homemade Vegetable Soup, perfect for a healthy lunch! Super comforting, easy to make, and so flavorful.
Let's hug over steamy vegetable soup and huge hunks of seedy sourdough!
I feel strongly that you're going to feel all zen after this. She's cozy and soul soothing and just what the doctor ordered.
Whether you've caught a winter bug or simply craving some extra soupy nourishment with bread for sopping up all the broth at the end, this soup is the answer. So many veggies! All the herbs! A good squeeze of lemon! A guaranteed 10 on the 1 to 10 flavor scale.
Ready to whip it up? Let's do this thing.
How to make the best vegetable soup
This recipe is quite simple to make and I love that it yields a huge pot to enjoy for cozy, nourishing meals all week long. Ahh, so much better than canned. Let's chat recipe details!
- First, sweat the onions in a couple splashes of olive oil and some salt.
- Next add the garlic, carrots, celery and potatoes and cook for a bit longer.
- Then add the remaining ingredients (minus parsley and lemon juice) and bring to a boil. Simmer until veggies are tender.
- Lastly, stir in the parsley and lemon and season to taste. Fresh herbs, acid, and enough salt at the end are the key to a bright, flavorful soup.
What vegetables can I use?
My go-to picks for this soup start with the essentials--mirepoix! While onion, celery and carrot are an epic foundation for flavor, the rest is pretty customizable depending on what you have in the fridge or pantry. Plenty of fresh garlic is always an amazing idea.
- 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! I tested this recently in my Instant Pot and it worked like a charm. 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 long does vegetable soup last in the refrigerator?
Leftover soup stored in an air-tight container in the refrigerator will last up to 4 days.
Can you freeze vegetable soup?
Yes, you can freeze this!
- Place completely cooled soup in a freezer baggie.
- Tightly seal bag and remove as much air as possible. Lay the bag flat in the freezer for easy storage.
- Once the soup is frozen, you can thaw it overnight in the refrigerator and then reheat contents over the stove or in the microwave.
More healthy soup recipes to love
Don't miss my whole roundup of vegan soup recipes!
- Lasagna Soup
- Immune Boosting Soup
- Vegan Cream of Broccoli and Cauliflower Soup
- Golden French Lentil Soup
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.
PrintVegetable Soup Recipe
- 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
The best homemade Vegetable Soup, perfect for a healthy lunch! Super comforting, easy to make, and so flavorful. One of my most popular recipes!
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
- 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 8 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
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!
Kristin says
This soup is so good!
★★★★★
Alexis Joseph says
Thanks Kristin! I'm thrilled you loved it.
sofronhealth_com says
Did it. But instead of beans I've added pea pods.
★★★★★
Alexis Joseph says
Love that, thanks for sharing!
Samantha says
This soup was the perfect bowl of comfort. Great for this time of year when the weather is slowly making its transition to spring, and the evenings are still cool and crisp. Easily adaptable to whatever veg you have in the crisper!
★★★★★
Lindsay Gray says
Absolutely loved it! It is so healthy and easy. We will definitely be making it again. We did broccoli, cauli, green beans, kidney beans, celery. The only change we will make next time is adding some spice. Maybe Cayenne? Thank you!
★★★★★
Alexis Joseph says
Love that idea!
Kelli Keene says
Delicious. My meat and potatoes husband said ‘this is how vegetable soup is supposed to taste’. We loved this and it was so easy. Followed as written and did it in the instant pot.
★★★★★
Alexis Joseph says
How fabulous! Thanks a ton for letting me know you and your husband loved it, Kelli!
Wendy McCammon says
Great recipe !! Super healthy. My new Instant pot brand Dutch oven is a hoot. Your way of doing the soup is so flavorful.
In the past I've made tons of veggie soup but always in the instant pot. Think it tastes much better Dutch Oven style. Yummy for sure. Go Parsnips for sure.
Carol says
Great recipe. I reduced the oil to 1 tbsp and used lentils instead of kidney beans and frozen spinach instead of corn.
★★★★★
Brianna says
I love it. I eat it with an avocado and garlic bread and it’s sooo good! I love vegetable soups because they are so nutritious and make me feel great!
★★★★★
Alexis Joseph says
Mmmmm avocado and garlic bread sounds amazing. Thanks, Brianna!
Holly Hooper says
this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time!
Jess Sellman says
Literally on week three of making this recipe exactly as it is written. My kids love it, I love it. It gets better every time I reheat it, I swear. At work I hear it up and when I take that first spoonful my entire soul is comforted! Best soup ever!
Donalda MacDonald says
Very good soup! The broth was the best I've ever made for a vegetable soup.
The smell in the house was wonderful and everyone wanted to know what was for dinner. Paired with a loaf of french bread, it was a huge hit.
Rose says
I made this and it was delicious! I doubled the garlic because x3 cloves for a whole pot of soup? Questionable and frankly unethical.
I also added a tablespoon of miso for a little depth of flavour, as otherwise it’s a bit too tangy and tomato-y. Otherwise very good!
★★★★★
Stef says
I added lots of salt to taste as suggested and ate it with El Yucateco green habanero sauce, and toasted buttered bread. It tasted best the next day after the flavors came together. I ended up having it for breakfast, lunch and dinner because it was so good . I will probably make it again for next few days. ^_^
★★★★★
Kelly Hubbard says
This was SO delicious!! I followed your exact recipe and I don't think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks--this is a keeper!
Kelly Hubbard
★★★★★
Alexis says
Fabulous, you rock Kelly!
Dorie says
I made the vegetarian veggies soup for a small dinner of me, my boyfriend and another couple. The other couple only eats vegetarian. Everyone loved the soup. I cook all the time but I'm not vegan . So when I saw your soup recipe it looked perfect. It turned out to be a hit. I'll probably continue to use the recipe and make it part of my recipe index cards. Thanks for the recipe.
★★★★★
Alexis says
Heck yes!! That's the best compliment. Thanks, Dorie!
Natalie says
Delicious! Tastes like a homemade version of your favorite canned vegetable soup you had as a child. Easy to make and so worth it. Thank you!
★★★★★
Alexis says
Thanks a million, Natalie!
Lorie says
My daughter just had a baby and wanted vegetable soup. I searched and found this recipe so I made it for her (and saved a bit for me and her dad). Everyone agreed this was fabulous!
★★★★★
Alexis says
AMAZING! Congrats on the new baby 🙂
Elaine Sahady says
I made the soup for the third time today. I had the ingredients on hand in the house. I'm throwing away all my other vegetable soup recipes. This is the one! A wholesome, flavorful soup you'll never get tired of having.
★★★★★
Alexis says
Thank you so much, Elaine! That is the ultimate compliment. Hooray for finding THE ONE!
Elijah says
Great recipe. I thought it was missing an unami,, or thickness.. So I added nutritional yeast and crackers..Excellent