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.
Reader Beth commented, "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! ★★★★★"
Reader Jeanie commented, "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!! ★★★★★"
Reader Steff commented, "Best veggie soup I have ever made! I have used this recipe numerous times and have told several friends about it too, after they had a healthy sample of it. 😊 ★★★★★"
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
Yummiest Veggie-Loaded Vegetable Soup
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
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!
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 or Yukon gold)
- 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, you need lots of salt to make soup pop!) and pepper. Serve hot with crusty bread. Leftover soup stored in an air-tight container in the refrigerator for 5 days.
Notes
Instant Pot: 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.
Slow cooker: 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.
Pam says
Cant find how to post it to email.
Not good with other technology!
Would like to make this but too hard without being able to print from my email.
Alexis Joseph, MS, RD says
Hey Pam, on scrolling you should see a box pop of that allows you to put in your email so the recipe will get emailed to you. I see your email so I’ll go ahead and email the print version to you. If you wouldn’t mind holding off on rating the recipe 3/5 stars until you’ve tasted it, I’d really appreciate it. Thanks!
Leslie Riggins says
I forgot to add the rating with my earlier post. It’s probably very clear this recipe gets all five stars from my previous comments, but hey! Stars matter!
Alexis Joseph, MS, RD says
Hahah thank you tons, Leslie!
Leslie Riggins says
The flavor and flavors of this soup is/are eye-poppingly OUTSTANDING. Truly. We are soup lovers, soup makers, soup worshippers, and I have never tasted a soup like this one. My husband agrees. His reaction after the first bite on second-day melded goodness: “HONEY. (eyes wide, pregnant pause unavoidable). This is the best soup I have ever tasted. I am dead serious. How did you do this??” Simple. I followed this recipe!!! My version included zucchini and fresh green beans. Here’s also a really important step in making any recipe awesome: use organic ingredients when you can. The flavor factor is noticeable. So guys, whoever you are that put this recipe together, thank you for sharing it. Fiat fiat amen and huge gold 🌟s 🤗
Alexis Joseph, MS, RD says
Wow, Leslie, this TOTALLY made my day! Thank you so much for taking the time to share such a thoughtful review. You must try the cream of mushroom and wild rice soup, too--I think you'll be obsessed 🙂
Leslie Riggins says
That will be my next soup adventure!
And I wrote the comment before I had even explored your site so hadn’t discovered you yet, only your celestial veggie zuppa. So Alexis Joseph MS RD, we have been enlightened and are quite blown away by your knowledge, education, energy, and contributions, and downright awesomeness.
Tammy Holcomb says
I'm a vegetarian. My husband is not. Lots of times, I'll make a vegetarian recipe,take a portion out for me .Then add meat to the rest of the dish for my husband. So I fried up some hamburger and added it to my husband's portion. He said it was delicious.
Pamela clinton says
Hi just made the soup, but didn't have any kidney beans. Was wondering if I could use brown lentils or chic peas? Cheers pam
Alexis Joseph, MS, RD says
Hi yes a can of lentils or chickpeas would be perfect here!
Susie says
Wow! This was delicious. I did make some tweaks because I didn't want to leave my house because of negative temps, and so used what I had. I only had one potato so I added a sweet potato, My diced tomatoes were cilantro/lime flavored. I had chicken broth not vegetable broth so I used that. Lastly, I added some green beans. It was so good and am so glad we have leftovers! Thank you!
Alexis Joseph, MS, RD says
Sounds where Susie, yum!!
Michele says
This recipe was delicious! I made a few modifications based on what I had on hand: only used one can of diced tomatoes, added a handful of diced cherry tomatoes+a can of condensed tomato soup, only used 1 potato (actually 4-5 diced creamer potatoes), added one cup each of corn and green beans, added cooked pasta at the end, did not use celery. Really delicious and fresh.
Alexis Joseph, MS, RD says
Oh yum, sounds perfect Michele!
Lill says
Very flavourful soup, with little effort and easily accessible ingredients that are not expensive. This is a great soup for those watching a budget.
It makes a generous amount that can be frozen. It's great as is, or could be added to~ was also great with spinach.
I did not use the salt on the onions, and used low sodium chicken broth, low sodium kidney beans and all was terrific.
Such a beautiful looking soup!
And super good, especially so with Canadian cold winter.
thank you for providing this recipe
Alexis Joseph, MS, RD says
This made my day, I'm thrilled you loved it and that it was budget-friendly for ya! Thanks for sharing, Lill.
Mary says
Alexis, I made your veggie soup recipe, it’s yummy delish with loads of flavor and a five star wonder! The grands loved it!
Alexis Joseph, MS, RD says
Awwww this is so good feedback, thank you Mary!
Claire Gilliland says
Great soup, with the lemon giving it a bit of zing. I added green beans.
Alexis Joseph, MS, RD says
Thanks Claire, I'm so glad it was a hit.
Molly says
Love this soup. I am cleaning out my fridge and putting everything in it. Do not have a potato but I do have a sweet potato can I use it? can I also put a couple of hand fulls of pasta in it?
Alexis Joseph, MS, RD says
Yes, you can use sweet potato! It will just be sweeter 🙂 You can def add pasta, just only cook it for the amount of time on the package so it doesn't get over-cooked! This reminds me of my minestrone soup!
Kathleen Wynne says
Where does all the sodium come from. Looks like a wonderful soup to make til I saw over 1000 MG of sodium per serving.
Alexis Joseph, MS, RD says
The broth, a little from the beans, and the added 1 1/2 tsp salt. Feel free to use low sodium broth and only salt to taste—-soups (especially ones with potatoes) require a lot of salt for flavor. I love salt but you can totally adjust according to your preferences!
Jim Gramprie says
Yes, Excellent, Excellent!! We’ve made this several times. Guests frequently request the recipe. I add torn up kale leaves.
YUM
Alexis Joseph, MS, RD says
Perfect, thanks Jim!
Michelle Page says
Just what the family needed when we were feeling under the weather. Added some bok choy and a little fresh ginger. This is a delicious recipe!
Alexis Joseph, MS, RD says
Perfection, thanks friend!
Jennifer Meyerovitz says
My 10 year old is a self-professed Vegetarian and as. the cold weather moves in I was looking for a tasty soup for her. I followed this recipe almost to the letter. I started this broth with 3 cups of liquid, not 4 (but Better Than Boullion for 4c.) I did add to it about 2 Tablespoons of dry Quinoa and 4 TBSP of raw soaked Red Lentils to sneak a little more goodness in (I'll add a little more into each batch until my Little notices "too much" of those ingredients she thinks she doesn't like). I added in 3 handfuls of No-Yolks extra wide dumpling noodles. in the last 5 minutes of cooking. I added salt to taste and 1 (28 0z, diced tomato can) can of water as the noodles had soaked up some of the broth. Served with oyster crackers. My Little mentioned "too much celery and carrots" but the bowl was empty when she was done.
This soup is SPECTAULAR! So flavorful & hearty it's hard to believe it's meatless! I cooked it in my cast iron dutch oven (not glazed) so it's been infused naturally with IRON.
I got sugar snap peas to add and will toss some cubes of tofu in future batches, but this is a perfect soup. Little asked for this soup to be sent to school for lunch, so today it's packed and ready with a fresh Quick Bread roll & apple slices.
Thank you!
Alexis Joseph, MS, RD says
Oh wow, this is so great! How fun that your kiddo requested it for lunch, too 🙂 Yay for more iron and making this your own!
Gil Redsky says
This recipe is an ease to execute and the result is truly the yummiest vegetable soup you could ever hope for.. I added zucchini and green beans
and had a wonderful mea!.
Alexis Joseph, MS, RD says
Yay thank you so much, love the veg additions!
Katy says
This was a fantastic base and I went above and beyond and added mushrooms, zucchini, and shredded chicken (already baked). It was so good and I appreciated the recipe 😀
Alexis Joseph, MS, RD says
Oh wow, what amazing additions! Thanks for letting me know how you made it your own, Kathy!
Heidi says
Health & adaptable!
Alexis Joseph, MS, RD says
Love it!
Christie says
SO yummy. A family favourite. Even my toddler gobbles it up!
Alexis Joseph, MS, RD says
Love this for your fam!
Sandy Bachman says
Delicious! Added cannellini beans as I didn’t have dark kidney beans. Added in some zucchini and cabbage that I had, and a pinch of crushed red pepper for a little kick, So healthy and absolutely delicious!
Alexis Joseph, MS, RD says
Ohhh cabbage, yummy! Thanks, Sandy!