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.
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
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. ^_^
★★★★★
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
Geri says
This was lovely, thank you 🙏🏼
★★★★★
Gianna says
I love this recipe!!! I make it all the time because it never gets old and is always tasty! I love trying new ingredients each time! Its also a really easy soup recipe in my opinion. I definitely recommend it !!
★★★★★
Alexis says
Yayyy, thank you a ton Gianna! Love this one.
Jeannette Bailey says
Not heavy great colors; all needed for lunch
★★★★★
Alexis says
Wahoo! Thanks!
Sue says
Amazing flavour. Will become a family favourite.
★★★★★
Alexis says
Thank you tons, Sue! I'm glad it was a hit.
Elaine Sahady says
This was indeed the Yummiest Vegetable soup! I make a soup every week since my son loves soup. He asked me to make it again soon. I had to agree with him that this soup was one of my best yet.
Alexis says
You made my day, thanks Elaine!
Veronica Meade says
Beautiful chunky soup! Simply beautiful.
Thank you for your comprehensive recipe.
★★★★★
Alexis Joseph says
Amazing, thanks Veronica!
Oura says
Hello Alexis!!
Wow yummy this soup seems super tasty PERFECT! I haven’t been ill but this 12 months, knock on timber! This soup will maintain to help me fight off any sniffles!
Thanks for sharing thus article with all of us
★★★★★
Patrice says
A big hit with the family. Everyone loved it!
★★★★★
Alexis Joseph says
So glad, thanks Patrice!
Josie says
I just made it and I can’t believe I made it.
★★★★★
Alexis Joseph says
So glad, thank you!!
Lynn says
A hit! Yummy, easy, wholesome. Will make again for sure
★★★★★
Alexis Joseph says
Yayyy thank you, Lynn!
Cansie Witcher says
I tried this - no beans or corn though because of allergies and added chicken broth instead of vegetable! Amazing recipe!
★★★★★
Alexis Joseph says
I'm so thrilled you loved it, thanks for letting me know Cansie!
Tiffany says
This has quickly become a family favorite! My son (9) and I love to make this together in the Instant Pot (SO EASY!), store in mason jars in fridge, and eat throughout the week. It tastes even better the next day! Super delicious with freshly shredded parmesan and croutons on top. Serve it along side grilled cheese sandwiches for a perfect dinner! Amazing recipe! Thank you!
★★★★★
Alexis Joseph says
Yesss for the Instant Pot! I agree that it tastes best the next time when it's had time to meld. Mmmm grilled cheese sounds fantastic right now!
Sherri says
The recipe calls for kidney beans, but I see in the video it looked like you put in Lima beans or some sort of white beans. Which is better for the soup,? S
Alexis Joseph says
Cannelini beans, great northern beans, red kidney beans, really any bean you prefer works great!
Kristi Ann Martin says
Love it thank you ...
★★★★★
Alexis Joseph says
Awesome!!
Tracy Mueller says
Great easy recipe. I added a bit more veggies - some frozen green beans and spinach at the tail end of the summer. A bit more kosher salt and pepper and it was perfect!
★★★★★
Alexis Joseph says
Sounds delish, thanks so much for the kind review!
Linda says
Great vegetable soup recipe! I have a secret ingredient that I add to my vegetable soup...a little BBQ sauce! Yep makes a big delicious difference! Otherwise I use V-8 or tomato juice, can of tomato soup, frozen mixed vegetables...peas, corn, green beans and carrots, sweet potato, onion, celery, garlic, sometimes, baby butter beans, a splash of Kitchen Bouquet, basil, Italian seasoning, parsley flakes, paprika, lemon pepper, a few hot pepper flakes, and of course my secret ingredient...BBQ sauce.
★★★★★
Alexis Joseph says
I will have to try the BBQ tip next time!
Lance says
We are looking for a new vegetable soup recipe and I think I am about to make this one! Very high reviews. Thanks!
Timothy S Kozak says
Sounds great. My mom always taught me, if it doesn’t have cabbage it’s not vegetable soup. I recommend that anybody try about half a smallish head of cabbage in their soup also. Gets even better reheated.
Alexis Joseph says
Yummm sounds great!!
Amanda Pearl says
Making this and realizing how much of it it makes-can this be frozen?
Alexis Joseph says
Yes!
paige guttenbeil says
best soup i’ve had
★★★★★
Alexis Joseph says
Thanks so much, Paige!
Betty says
Wonderful soup .... delicious, comforting and very satisfying. My whole family loves it and it will be on repeat.
★★★★★
Alexis Joseph says
Fabulous, thanks a ton Betty!
Darla says
Such a lovely soup.....we served it with a sprinkling of Parmesan.
★★★★★
Alexis Joseph says
Wonderful, thank you Darla!
Long says
I am not much of a cooker, but this recipe is the BOMB! Oh so easy to make and tasty as all get out. I will be making this on a regular basis.
★★★★★
Jason says
This recipe was AMAZING!!! I made it for family dinner tonight and it was a hit! It was great! Thank you!
★★★★★
Carol says
Your Vegetable Soup is the yummiest. It's even tastier one and two days later accord to my husband. Thank You for the recipe.
★★★★★
Alexis Joseph says
Wonderful thanks so much, Carol!
Denise says
I first made this soup during the first weeks of COVID-19 quarantine. My son (age 12) hated tomatoes, potatoes, and beans but I made it anyway. We LOVED it! I use canned potatoes (so easy) and crockpot. We call it my CVS night. COVID Veggie Soup Night. Huge hit in my house.
★★★★★
Alexis Joseph says
Haahah that needs to be a thing, I love it!!
Amanda Olson says
So good! I love this soup! I’ve made it a few times now. It’s great to make ahead and eat for lunch all week. It also freezes well, when I was pregnant I made a double batch of this soup and put it in the freezer for quick healthy postpartum meals.
★★★★★
Alexis Joseph says
Love that it's freezer friendly. Thank you, Amanda!
Bernie says
I made this twice and it’s spectacular!
I do wi see how it will freeze I’m making fir a special friend recovering from surgery. Has anyone froze it? Do potatoes get mushy?
Alexis Joseph says
Glad you loved it! I always freeze soup and it is totally fine 🙂
Holly F. says
THIS SOUP WAS EVERYTHING I WANTED AND MORE! A local Heath food store makes a veggie soup I love so I thought I’d try this recipe. I actually like this version so much better! Shared it with my parents and they loved it too. Excited to make it again. Thank you!
★★★★★
Alexis Joseph says
Awww this is so wonderful! Thank you tons, Holly!
Felipa says
I’ve made this twice since early November and love it for lunch next day (and the next and next…). My family also loves it and it’s a great way to get a lot of veggies in. If I plan ahead I make sure to shop for the seasonal veggies and save a few for the soup. ❤️
★★★★★
Alexis Joseph says
Fabulous! Thank you, Felipa!
Jewel says
Great recipe! Made with Polish potato gnocchi & added ⁵ tablespoon of butter🥰