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overhead view of vegetable soup

Healthy Veggie-Loaded Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 168 reviews
  • Author: Alexis Joseph
  • 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

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 (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
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp freshly squeezed lemon juice, or to taste
  • 1 1/2 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 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.
  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.