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
Erica Drewry says
So easy, a staple! I make in my Instapot. Just cut vegetables, dump them in, and bring to pressure and cook for 7 minutes.
★★★★★
Alexis Joseph says
Love it, thank you Erica!!
Emma says
I loved making this soup! So easy and very tasty. My partner had four bowls, he loved it too.
Another to add to my dinner recipes.
Thank you 😊
★★★★★
Alexis Joseph says
Four bowls, heck yes! Thank you, Emma 🙂
Jennifer says
What brand of vegetable broth do you recommend
Alexis Joseph says
I love Pacific Foods or the one from Trader Joe's, but lately I get this Better Than Bouillon and mix with water--super easy and cost effective!
Evelyn says
This is the 4th time making this recipe! My family loves it! Lemon totally finishes it off! I improvise with any bean in cabinet along with frozen peas, zucchini, yellow squash and spinach! Also add ditalini noodles. What can I say, I am Italian. This is a keeper!
Alexis Joseph says
Wonderful, I'm so glad you love it!!
Alexis Joseph says
You can use homemade broth or water. Did you make the recipe and dislike it? I’m super bummed that you left a 1-star review because my recipe calls for broth.
Mindi says
This is a great soup. We’ve made it many times and it’s always delicious and filling. Question, though- can it be frozen? Thank you!
Alexis Joseph says
Awesome! Yep, I put cooled soup in a freezer baggie and lay flat. You could also use a mason jar, just leave room at the top as it will expand when frozen. Then thaw overnight in the fridge!
Shan says
I’m obsessed with this soup recipe! So easy, delicious and comforting. I make it so often
★★★★★
Alexis Joseph says
Yayyy, thank you tons Shan!
Jane says
I make this soup every other week, it is a favorite staple in our home! Sometimes I skip the kidney beans, sometimes I add peas or rice. Either way, it’s always delicious for days!
★★★★★
Alexis Joseph says
Amazing, thank you so much for letting me know, Jane!
Rebecca Houston says
I was just curious since I track my macros, how large is each serving? This sounds amazing and I cannot wait to make it. It will complement the fall weather we are having! Thank you!!
Alexis Joseph says
I'm not exactly sure, sorry! I'd guess maybe a cup and a half?
Dandre says
I added some cabbage and red kidney beans and fresh mushrooms. Plus I used vegetable juice. It turned out delicious!
★★★★★
Alexis Joseph says
Mmmm sounds great!!
Lisa says
Its taste is so great! Cannot stop enjoying it! Love your sharing much!
★★★★★
Alexis Joseph says
Yayyy! SO glad to hear it.
Angelica says
Love the soup! I used butternut squash, cauliflower, and spinach. It was fantastic! I doubled the curry powder and used two jalapeno. I love it!
★★★★★
Alexis Joseph says
Ohhhh yum!! Thanks, Angelica!
Sam says
This soup was so easy to make and so delish! I added the kidney beans and they were so good! For anyone in a time pinch, I added the corn straight from frozen and didn’t peel the potatoes and it came out great. Thanks so much for this great recipe!!
★★★★★
Alexis Joseph says
Love it, thanks so much for those tips, Sam!
SARAH SUTHERLAND says
Yummy!!!!!
★★★★★
Alexis Joseph says
Thanks, Sarah!
Paige Schmidt says
Alexis! Soooo good! I loved it! So nice and hearty and filling. I’m pregnant and this is the FIRST thing I’ve wanted to make filled with veggies. So praise you for posting such great recipes!
★★★★★
Alexis Joseph says
Love this so much, thank you!! SOOO excited for you, Paige!
Lesslie says
So simple and Delicious! I made it yesterday. Great taste. Thanks A lot!
★★★★★
Alexis Joseph says
So glad to hear that, thanks for letting me know Lesslie!
Kristin says
This turned out amazing! Thank you for sharing!
Alexis Joseph says
Awesome, thanks Kristin!
Alexis Joseph says
Amazing, thanks Queen! Fresh parm on top sounds amazing. If you'd be up for leaving a star rating next time, I'd be so grateful. It helps others find my recipes!
Sophie says
This was delicious! I'm a terrible cook and it turned out just fine, nice and easy.
★★★★★
Alexis Joseph says
Awesome, thanks Sophie! Hope this helps with your kitchen confidence 😉
Queen Smalls says
I made this soup, and replaced the celery (don’t prefer it) with organic tiny broccoli florets and mixed sweet potatoes with the potatoes, and sprinkled a little fresh Parmesan to my bowl. I don’t normally swap ingredients but I knew these things would work. This soup is a winner—best soup ever. Thank you so much for this recipe.
Mary says
Your recipe says to use 2 Medium potatoes but you’re Pouring in two large containers worth, which is way more than 2 medium potatoes. If I use 2 large containers worth like you are in the video, do I need to add additional seasonings or garlic? Thank you, and it looks very yummy! Can’t wait to make it.
Alexis Joseph says
It shouldn't make a huge difference, just use two medium-sized potatoes per the recipe and season to taste at the end with salt if need be! You shouldn't need to alter the other ingredients.
Toni Brayer says
This is truly amazing. Wonderful soup and I used everything I had in the fridge and cupboard. I used fresh tomatoes. This is the best veggie soup!!!
★★★★★
Alexis Joseph says
Woop! Thank you, Toni!
Lisa M says
This soup was delicious! I added a zucchini and some green beans that I had leftover from my garden. With all those yummy veggies it's a very filling soup. Will definitely be my go to recipe from now on.
★★★★★
Alexis Joseph says
Woop! That sounds so delish. Thanks for rating the recipe, Lisa!
Judith says
Love this recipe. It is healthy and very good. The lemon makes it extra good. My father used to make the best vegetable soup and he would add vinegar to it.
★★★★★
Alexis Joseph says
Wonderful! I love a squeeze of lemon or vinegar at the end for acidity. Your dad knew his stuff!
John says
Absolutely delicious!!!!
★★★★★
Alexis Joseph says
Thanks you so much, John!
A. K. says
Wonderful recipe - my husband and I really enjoyed it!!
I made it in the crockpot (no oil) and cooked it for 5 hours on high. Added a splash of Bragg Aminos and Texas Pete. It was a perfect meal.
★★★★★
Alexis Joseph says
Mmmm love that! Thanks for letting me know!
Kay Weathers says
I have made this soup twice this month already! It is truly "the yummiest soup" and very filling!!! Only thing I did not have and therefore did not include were the optional kidney beans. Cornbread on the side was the only other item we needed. My husband loves it! THANKS for a great recipe!
★★★★★
Alexis Joseph says
I love that! Mmmmm great call with the cornbread. Thanks for letting me know, Kay!
Rachel says
Made this tonight for my family. Didn't add any salt and instead of vegetable broth I added chicken stock. Absolutely delicious and is on my regular meal list now.
Alexis Joseph says
Heck yes, thanks Rachel!
Jim Rubin says
Keep up the great vegan recipes.
★★★★★
Gary says
You won't be disappointed Charmaigne. I made a pot a week ago, finished it, and am now going to make another batch. It was and is a great soup. Loaded w vegetables, minerals and vitamins. It was delicious tasting. I followed the recipe to the letter and it turned out perfect.
For Bread I used French Bread w lots of butter. It topped the soup off perfectly.
★★★★★
Alexis Joseph says
Thanks so much for the feedback, Gary! Love your topping ideas 🙂
Gary Price says
I made this one week ago and am already craving a second pot of it. It was really delicious. So, I'm going to the grocery store to buy a few items I'll need to accomplish this.
Don't forget the French Bread and butter, it makes the entire meal.
★★★★★
Alexis Joseph says
Yes to the french bread and butter!
KAM says
I used to use "Soup Starter", and was lost after it was no longer available. I recently found this recipe and it is absolutely delicious! I left out the beans because of carbs, and the parsley, because I don't care for it, and I used beef broth (instead of vegetable) along with extra bouillon for a really rich beefy flavor. It was so good I woke up wanting this for breakfast! I'm a slow chopper and dicer so it took me a little longer in prep time but was so worth it.
★★★★★
Alexis Joseph says
Glad you loved it!
María says
Second night enjoying this soup with my fiancé. Delicious! We topped the soup with a lot of fresh parsley and gratted a sharp cheese! We also used Maldon salt... yummy!! We will be cocking this for the rest of the family! Thank you so much for sharing this recipe!
Alexis Joseph says
Wonderful! If you'd be up for leaving a star rating next time, I'd be so grateful! It helps other people find my recipes 🙂 Enjoy!
Hannah Flack says
WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy 🙂
Alexis Joseph says
Mmmm lemongrass sounds DELICIOUS. Thanks, Hannah!
Les Pantel says
I browned some minced meat as well in my Dutch oven then followed the recipe - came out DELICIOUS
★★★★★
Alexis Joseph says
Hooray!
Jackson Ellisor says
Best Veggie soup I've ever had! (including mom's...would never tell her that though;). I substituted green beans for corn and fig infused balsamic vinegar for lemon. Also, I added a chopped chipotle pepper (in adobo sauce) to give it a little "kick". Everyone raved about this soup. It will be a regular item on the menu! Oh...did the instant pot version!
★★★★★
Alexis Joseph says
OH wow--fig insused vinegar sounds fantastic! Thanks for letting me know you loved the Instant Pot version, too 🙂
Marlies says
This turned out so well! I added a bit of tahini and nutritional yeast because I put them in everything 🤣and used chickpea pasta instead of beans bc that's what I had and my boyfriend and I both loved it! Psyched to have leftovers for lunch this week 😋
★★★★★
Sandy Mehl says
Loved this recipe. It's cooking now. Wondering if I should a Dr the lemon a t the end. So far it is resslly ddelicious.
Alexis Joseph says
Great! Yes, lemon juice is added at the end after cooking to brighten the flavor.
Julie says
This is the yummiest veggie soup ever! Make it often and make extra to share. - always to rave reviews!
★★★★★
Alexis Joseph says
I'm so glad! I appreciate you letting me know, Julie!
Cheri says
Five stars! It was delicious! But really, everything you make is delicious Alexis, so there's no surprise here =)
My two year old kept taking bites and saying, "Mmmm soup." So there you go, it's toddler approved lol.
★★★★★
Alexis Joseph says
You're so sweet. Thank you so much, Cheri! I'm smiling thinking of your toddler enjoying it, too 🙂
Esther Logan says
Easy! Delish!
★★★★★
Alexis Joseph says
Fabulous, thanks Esther!
Emily Davidson says
Amazing! This recipe was so easy to make and tasted delicious. It was my first ever time making soup and I'm so glad I picked this recipe. I highly recommend 🙂
★★★★★
Alexis Joseph says
Wonderful! So glad, Emily! You're a pro.
Heather Edwards says
This truly is the yummiest! Thank you so much!
★★★★★
Alexis Joseph says
Wahoo! Thanks, Heather!
Kerry McCarville says
This soup is so wonderful. I've made tons of vegetable soups before but this one just seems to have the right proportions of everything! I made it exactly to the recipe except used homemade vegetable stock instead of store bought. After the first time I used one can of garbanzo beans instead of the potato. That is just a personal preference thing, not fond of potatoes in soup. I have been eating this almost every day for lunch for the last couple weeks, sometimes I add a bit of chicken or tofu or edamame to make the individual serving a little heartier. This recipe is going to be a weekly prep item. Freezes great also!
★★★★★
Kay says
This is seriously the best vegetable soup recipe! I left out the Italian seasoning and it is still so flavorful! The addition of the lemon juice really takes it to the next level! I eat this soup year round because it is so good and easy!
★★★★★
robert brinkman says
Had it for dinner this evening, everyone loved it. This is a keeper
★★★★★
Alexis Joseph says
Yay, thanks so much!!
Renee Nunn says
This is my favorite soup! I've made it multiple times. I usually use sweet potatoes or butternut squash in place of the potatoes. Sometimes I even add a dash of red pepper flakes to give it a kick or substitute canned hot diced tomatoes for a kick. This recipe can be so versatile which makes it so great and always ends with an amazing taste! My go to soup recipe!
★★★★★
Alexis Joseph says
I'm so glad, thanks for letting me know Renee!
Kim Benedict says
This is fantastic! We had it with garlic Naan bread and fresh grated (rustic cut) and it is a hit in my home! Thank you for something so simple but so tasty. Made it exactly as called for.
★★★★★
Alexis Joseph says
Love it, thanks Kim!
Carol says
I will be making your Veggie Soup recipe today. I have taken to my kitchen during these days of quarantine. My grandson has benefited from this and commented on all the wonderful comfort food we have had these past weeks. My home is truly my sanctuary during these trying times. I wish you all blessings from my kitchen to yours.
Alexis Joseph says
That is so sweet. He is lucky to have you!! Enjoy and be safe 🙂
Dianne Pearce says
This is absolutely WONDERFUL! I think the lemon makes such a difference. I used a frozen bag of my homemade/homegrown tomato sauce instead of diced tomatoes and the juice of one old lemon hiding in the fridge. Wonderful addition to soup! My new favorite veggie recipe - Thank you!
Alexis Joseph says
I am so glad, thank you so much, Dianne! In the future, I'd be super grateful if you could leave a star rating to help other readers 🙂 Enjoy!