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 1x
- 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.
Corinne says
This really is the best vegetable soup I've ever made/tasted. I make it regularly, and almost always have individual portions in the freezer. I can't seem to get enough!
Alexis Joseph, MS, RD says
This made me smile, thank you so much Corinne!!
James Hamilton says
Printed out recipe. Went to use it to find whole chunks of it covered with pop-up ads which had overprinted the recipe. Waste of time.
Alexis Joseph, MS, RD says
Hey James, thanks for letting me know—that’s not supposed to happen. I emailed my ad company and they fixed this issue so it won’t happen again. If you want to rerate the recipe when you’ve tasted it, I’d appreciate it.
Nikola says
This is my go to recipe every time. Now sharing your page with my friends & family - they are loving it too 😀 Hawkes Bay, New Zealand
Alexis Joseph, MS, RD says
Yay, love this Nikola!
cindy says
i just made this for my dad who is on a cardiac heart healthy diet. i used homemade vegetable stock and a salt substitute to fit down the sodium. still very flavorful. YUM YUM YUM. i love it. saved some for my own lunch 😉 i hope he likes it, but i will definitely be making it again regardless! and so so so easy.
Alexis Joseph, MS, RD says
Wow that sounds incredible, thanks Cindy!!
Gerry Corr says
Beautiful!
Alexis Joseph, MS, RD says
Thanks, Gerry!
Jeanette Cousins says
Magic
Alexis Joseph, MS, RD says
Yayyy thank you!
Laurie B. says
I really wanted to like this recipe, as I have been looking for a good vegetable soup recipe for a while. I followed the recipe exactly, and thought that it was quite bland. I'm not giving up, though. Next on my list to try is the Healing Instant Pot Lentil Soup.
Alexis Joseph, MS, RD says
Bummer! Did you use enough salt? I find that the biggest variant in flavor. This truly isn't a bland soup (I've never gotten that feedback before) so I'd love to help you troubleshoot.
Bea says
Because of the diet I’m following, I had to leave out the corn, beans, and potatoes. I love my starches, but I added mushrooms, spinach, cauliflower, zucchini, and bell peppers. Thanks to the garlic and the herbs in your recipe, it was still delicious! I added a little hot sauce at the table.
Alexis Joseph, MS, RD says
Delicious, thanks Bea!
Kendara says
This looks nice. I may make it this weekend along with another recipe. Can I use dry kidneys beans instead of canned ones? I am watching my sodium levels.
Alexis Joseph says
Hey there! Yes, just be sure to cook the beans before adding to the soup. You can also use no salt added beans and/or rinse canned beans to reduce sodium.
Taryn says
It doesn’t say to cook beans before adding in the recipe, what if you don’t?
Alexis Joseph, MS, RD says
Hey Taryn, canned beans are already cooked. Dry beans can't be used in this recipe unless they're already cooked).
Bonnie says
I was skeptical about not using chicken broth; I used better than bouillon Italian Herb & Seasoned Vegetable Base & WOW! This is better than any vegetable soup I’ve ever tasted or made! I am a Cajun from Louisiana y’all & this recipe will knock your socks off! Thanks so much for opening my eyes!! I was experimenting w/ vegan recipes for my daughter’s college friends. The girls at Mount Holyoke will LOVE this!!
Alexis Joseph says
Yes!! This comment totally made my day, Bonnie! I have so many vegan recipes on the site you'll have to try, especially my famous vvegan lasagna and cream of mushroom rice soup!
Anonymous says
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Karen says
I am recovering from foot surgery, and my mom made a batch of this soup for me this week. It is SO delicious! I will definitely be sharing this recipe with family and friends! I am also looking forward to experimenting with adding different vegetables in the future!
Alexis Joseph says
Awww what a nice gift! I hope you have a smooth recovery and thanks so much for your comment, Karen!
Christie says
So so yummy! I did the instant pot version and I was a little worried there wouldn’t be enough broth so I added about two more cups to bring it up to just below the max line and it was perfect!
Alexis Joseph says
Perfection, thank you Christie!
Steff says
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. 😊
Alexis Joseph says
You made my day, thanks for letting me know and sharing with friends. That means so much, Steff!
Amanda says
3rd recipe for soup I've used from your site for meal planning (Glowing Carrot, Wild rice, and White bean chili are all amazing). I grew up with "vegetable soup" that probably was meant to taste like this, but definitely didn't. Low calories and an A rating in my diet app is so great, too. This is phenomenal. I gave my carnivorous husband a spoonful and he lit up "like Progresso!" he exclaimed lol. So so good.
Alexis Joseph says
Heck yes, the ultimate compliment! You MUST make the wild rice mushroom soup next, it's my fave on the site!
Elfi Haley says
Making this yummy soup
on a regular basis!
Alexis Joseph says
Thanks so much, Elfi! Thrilled to hear it's a winner.
Mary on Ohio says
This is amazing! I've never precooked before and it made all the difference. The added frozen peas added a full flavor, will do it again.
Alexis Joseph says
Amazing, thank you tons Mary!
Jeanne says
I make this soup in my regular rotation. I omit the salt, and it is still very tasty! Even my picky husband likes it.
Alexis Joseph says
Fabulous Jeanne, thank you so much for your review!
Nikki Umscheid says
So good! Will make again soon!!!❤️
Alexis Joseph says
You made my day, thanks Nikki!
Kellie says
Really great vegetable soup! I did 2 cups of beef broth, 2 cups vegetable broth. And then as my final seasoning I added McCormicks steak seasoning (directly into my bowl). This gave it a nice smokey peppery taste. Yumm!
Alexis Joseph says
That sounds so delish, thanks Kellie!
Roby Abraham says
I tried this recipe last night. It was easy to follow. The soup came out great, family loved it.
Alexis Joseph says
Thank you so much for letting me know, Rory!
Roby Abraham says
Earlene Talley says
Just trying looks delicious
Leslie Bennett says
I loved this recipe! I used it as one of the soups for a "Soup Buffet" we had for a fall baby shower. We had a few vegetarians in our group so this soup was perfect. It is healthy but hearty. I doubled the recipe and added frozen green beans and frozen peas to the mix along with adding some frozen tomato juice from my tomato harvest this year. It was delicious!!! I sent some leftovers home with my mom and my dad loved it so much that he requested the recipe. Thanks so much for sharing, this recipe is a keeper!
Alexis Joseph says
I love the idea of a soup buffet, how fun! I love how you made it your own, nothing like homemade tomato juice! Thanks for the thoughtful review, Leslie 🙂
Pammy says
I live alone, but I made the full recipe. It's awesome.
Pammy says
This was a wonderful veggie soup
Melissa says
This is absolutely delicious!!! Even my husband, who's not a big vegetable fan loved this!
Alexis Joseph says
Amazing! Husband approved is the best 🙂
Shelley Brandes says
Hi Alexis,
Your vegetable soup recipe looked really interesting, however, I couldn't get the recipe to show up when I printed it (twice). Is your text possibly in a gray color as that would require a color cartridge?
Now that I'm retired and living on a fixed income, I no longer use color cartridges. I'm sure there are many others in the same boat so you may want to reconsider if the text was indeed gray. It's hard to tell on the screen.
Thanks very much!
Shelley B
Kerrville, TX
Alexis Joseph says
I am looking into confirming if it's black and making it black if it isn't thanks so much for letting me know Shelley!
Shelley says
You're welcome.
BTW: I made the soup anyway, just jotting down the ingredients. I added a bunch of Swiss Chard that I wanted to use up. Very nice soup! I will make again. Thank you!
Shelley
Lani Byrd says
I’ve had to adopt a low carb lifestyle due to blood sugar issues. I was thinking I could load up on low carb veggies, eliminate the potatoes and corn, and add ground beef and beef broth…think it would be good?
Alexis Joseph says
Hey Lani, yes, I think that would be tasty. Maybe some cabbage to add body?
Carol says
Excellent soup! I followed the recipe as written, but added in some cabbage and bell pepper. I didn't have fresh parsley so used dried. This was just had a perfect blend of flavors. I think I will make it again very soon while I have needed ingrdients!
Alexis Joseph says
Yay! Cabbage sounds like a great addition. Thanks, Carol!
Debbie says
Best vegetable soup EVER!
Alexis Joseph says
I'm so glad you loved it, Debbie, and thanks a ton for leaving a comment and star rating!
Mary says
This recipe looks amazing! Would beef broth work in this recipe or should I stick with vegetable broth?
Thanks!
Alexis Joseph says
Beef broth would work and add a more savory flavor!
Terina says
I was looking for a truly vegetarian vegetable soup- this recipe was perfect! I have cooked it both in my dutch oven and in my crock pot: both times the recipe turned out delicious. I also love this recipe has fresh herbs, and I can utilize them from my herb garden. Thank you for this wonderful recipe.
Alexis Joseph says
How perfect! Fresh herbs from the garden sound DELISH. Thanks, Terina!
Melissa Hazelton says
I believe I made this recipe before and it came out really well. I wanted to add brussels sprouts to the soup. Do you have any recommendations or changes I should make the recipe to make sure they are cooked? Also, sometimes my family likes it thicker. Any suggestions on making it slightly thicker without it getting too thick? Thank you!
Alexis Joseph says
I’d just cut them into bite sized pieces with the other veggies and you should be good! For thicker soup, you could cut down the broth a bit to your liking. You could also blend a cup or two of cooked and cooked soup and then stir that back into the soup for added thickness. Enjoy!
Grace says
Can I freeze the soup and if so for how long
Thanks
Grace
Alexis Joseph says
Hi there, yes! 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.
Bella says
Hi! This is so delicious, thank you for sharing the recipe. I'm curious, does the 1 bowl serving size equal to 1 cup? Tracking my cals 🙂 Thanks!
Jim says
Too easy
Too tasty
Dawn Schafer says
Thanks for the nutritional facts❣
Since being diagnosed with Stage 3 Renal Failure, last Feb and Stage 4 last April, this soup has been a weekly dish, minus the potatoes and salt. 🥣
Kidney failure is scary because doctors dont know what to tell u. That's why I hit the internet and Facebook, found dietitians and informed people suffering with renal failure. Places to vent, commiserate, share recipes and feel heard.🙏🤗
Since ur a dietitian would u specialize in the kidney and gout diets and help with the recipies. Most of us cant translate our Labs and stress finding which foods have too much sodium, potassium, phosphorus or magnesium. 🤔
Alexis Joseph says
I'm thrilled you enjoyed it, Dawn! I'm so sorry to hear bout the kidney failure. Navigating diet with chronic disease can be complex to say the least and should definitely be tailored to the individual and their overall health. While I'm not able to provide modifications for chronic diseases, I will continue to offer nutrition information about the recipe in my posts as well as nutrition facts. While I'm not an expert in renal disease, I'm glad you could omit the potato and salt and make it fit your needs!
Rose says
I made this today added a half head of cauliflower that I had in the fridge. It tasted great. 😋
Beth says
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!
Alexis Joseph says
This made my day, thank you SO much for your glowing review Beth! So smart to double or triple it, too. EnjoY!
Megan says
My favorite veggie soup! I make it all the time! 🙂
Mark says
So we live in Buffalo, NY. After the week we have had, this soup hit the spot. So easy and best of all the favors and taste were out of this world!!! What a great way for our family to have more meatless meals.
Alexis Joseph says
Oh man, so much snow! I'm glad this was a winner for your fam!
Mark says
So, we live in Buffalo, NY and this soup was just what the doctor ordered. The flavors and ease to make have sold our family. My wife and I have been searching for a recipe to get more veg into our weekly diet and save money on eating meat. Thank you for a fabulous recipe and one that we can customize to our family's liking, what's in the fridge needing to be used and what is in season at the farmer's market or in the produce section of the supermarket. This is a keeper and will be on the table over and over again. THE BEST!!!!
Virginia. Pena says
Needed a recipe where I could use my leftover veggies (celery and carrots) from my veggie tray. This recipe was easy, I had the rest of the ingredients in my pantry and bonus, this recipe is delicious. Thank you.
Alexis Joseph says
That's what I like to hear!!
Pamela Seward says
Delicious. Everyone enjoyed it and many asked for the recipe. Thanks for a vegan soup that satisfied all.
Alexis Joseph says
Thank you SO much, Pamela!!
Pamela S says
Whole family enjoyed this vegetable soup. Fortunately I had doubled the recipe and could send leftovers (and the recipe) home with everyone.
Julia says
I'm a grad student without much time to cook. Made this on Sunday and have been eating it all week - super yummy, especially with some sourdough bread on the side 🙂 I think the lemon and parsley really enhance the flavor.
Alexis Joseph says
I've been there! So glad this gave you somme yummy nourishment. Parsley and lemon are the best, right? Thanks so much, Julia.
Jeannie says
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!!
Alexis Joseph says
The ultimate compliment! Thanks a million, Jeannie!