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    Hummusapien » Recipes » Soups » The Yummiest Vegetable Soup

    The Yummiest Vegetable Soup

    Published Feb 10, 2022 · Modified Jul 14, 2022 · by Alexis Joseph · 455 Comments

    Jump to Recipe

    The best homemade Vegetable Soup, perfect for a healthy lunch! Super comforting, easy to make, and so flavorful.

    overhead view of vegetable soup

    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!

    1. First, sweat the onions in a couple splashes of olive oil and some salt.
    2. Next add the garlic, carrots, celery and potatoes and cook for a bit longer.
    3. Then add the remaining ingredients (minus parsley and lemon juice) and bring to a boil. Simmer until veggies are tender.
    4. 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.

    white dutch oven of brothy soup with gold ladel

    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.

    soup with vegetables potatoes with spoon

    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.

    pot of soup with gold ladel

    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.

    pink bowl of vegetable soup with spoon

    Can you freeze vegetable soup?

    Yes, you can freeze this!

    1. Place completely cooled soup in a freezer baggie.
    2. Tightly seal bag and remove as much air as possible. Lay the bag flat in the freezer for easy storage.
    3. 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.

    Print
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    overhead view of vegetable soup

    Vegetable Soup Recipe

    ★★★★★ 5 from 193 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 mins
    • Cook Time: 45 mins
    • Total Time: 55 mins
    • Yield: 6 servings 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    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

    Units Scale
    • 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

    1. 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.
    2. 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.
    3. 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

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. May says

      August 14, 2022 at 10:47 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 15, 2022 at 3:13 pm

        Those veggies sound incredible, thanks so much May!

        Reply
    2. Jean says

      May 17, 2022 at 2:27 am

      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!

      Reply
    3. Rachel says

      April 14, 2022 at 5:15 pm

      This recipe is a bowl of Heaven! Perfect to make and freeze or to eat right away. It’s jam packed with goodness!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 14, 2022 at 8:25 pm

        YAYYYY thank you tons!

        Reply
    4. Kristin says

      April 11, 2022 at 5:35 pm

      This soup is so good!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 14, 2022 at 8:29 pm

        Thanks Kristin! I'm thrilled you loved it.

        Reply
    5. sofronhealth_com says

      April 04, 2022 at 5:40 am

      Did it. But instead of beans I've added pea pods.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 04, 2022 at 11:48 am

        Love that, thanks for sharing!

        Reply
    6. Samantha says

      April 03, 2022 at 10:55 pm

      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!

      ★★★★★

      Reply
    7. Lindsay Gray says

      March 17, 2022 at 11:04 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 22, 2022 at 7:14 pm

        Love that idea!

        Reply
    8. Kelli Keene says

      February 27, 2022 at 3:40 pm

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        March 01, 2022 at 12:44 pm

        How fabulous! Thanks a ton for letting me know you and your husband loved it, Kelli!

        Reply
    9. Wendy McCammon says

      February 22, 2022 at 10:07 pm

      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.

      Reply
    10. Carol says

      January 09, 2022 at 1:29 am

      Great recipe. I reduced the oil to 1 tbsp and used lentils instead of kidney beans and frozen spinach instead of corn.

      ★★★★★

      Reply
    11. Brianna says

      December 31, 2021 at 9:31 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 03, 2022 at 10:09 pm

        Mmmmm avocado and garlic bread sounds amazing. Thanks, Brianna!

        Reply
    12. Holly Hooper says

      November 02, 2021 at 4:29 am

      this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time!

      Reply
    13. Jess Sellman says

      November 02, 2021 at 2:15 am

      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!

      Reply
    14. Donalda MacDonald says

      November 02, 2021 at 1:00 am

      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.

      Reply
    15. Rose says

      October 05, 2021 at 8:23 am

      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!

      ★★★★★

      Reply
    16. Stef says

      September 08, 2021 at 5:51 am

      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. ^_^

      ★★★★★

      Reply
    17. Kelly Hubbard says

      August 31, 2021 at 1:23 pm

      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

      ★★★★★

      Reply
      • Alexis says

        August 31, 2021 at 3:38 pm

        Fabulous, you rock Kelly!

        Reply
    18. Dorie says

      August 30, 2021 at 11:46 am

      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.

      ★★★★★

      Reply
      • Alexis says

        August 31, 2021 at 3:39 pm

        Heck yes!! That's the best compliment. Thanks, Dorie!

        Reply
    19. Natalie says

      August 18, 2021 at 2:41 am

      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!

      ★★★★★

      Reply
      • Alexis says

        August 19, 2021 at 4:56 pm

        Thanks a million, Natalie!

        Reply
    20. Lorie says

      August 07, 2021 at 6:16 pm

      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!

      ★★★★★

      Reply
      • Alexis says

        August 08, 2021 at 11:42 pm

        AMAZING! Congrats on the new baby 🙂

        Reply
    21. Elaine Sahady says

      July 18, 2021 at 6:57 pm

      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.

      ★★★★★

      Reply
      • Alexis says

        July 19, 2021 at 2:54 pm

        Thank you so much, Elaine! That is the ultimate compliment. Hooray for finding THE ONE!

        Reply
    22. Elijah says

      July 17, 2021 at 3:22 am

      Great recipe. I thought it was missing an unami,, or thickness.. So I added nutritional yeast and crackers..Excellent

      Reply
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