Weeknight dinner doesn’t have to be complicated. Vegetable soup is packed with goodness, making it a perfect main dish option. A rainbow of colorful vegetables simmers in a light and flavorful broth, creating a nourishing and satisfying bowl brimming with vitamins and flavor.
Soups are a great way to sneak in extra veggies for picky eaters! This versatile soup is easily customizable – add your favorite vegetables, leftover cooked chicken, or a swirl of pesto for a personalized touch.
Why we think you’ll love it:
- Simple and quick. It requires minimal prep time (10 minutes) and cooks in just 30 minutes, making it an easy soup recipe for weeknights.
- Pantry staples delight. This soup utilizes ingredients you likely already have on hand, like canned broth, diced tomatoes, and common vegetables.
- Healthy and hearty. This healthy soup recipe is packed with essential vitamins and minerals from the vegetables, making it a nourishing and satisfying meal.
Vegetable Soup Ingredients and Substitutions
- 2 (14.5-ounce) cans low sodium chicken broth – or chicken stock, or vegetable broth for a vegetarian-friendly soup
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon onion powder
- 1 cup carrots, peeled, chopped
- 1½ cups golden potatoes, peeled, cubed
- 1 tablespoon parsley – or 3 tablespoons fresh parsley
- 1 tablespoon Italian seasoning
- 1 cup fresh green beans, chopped
- 1 cup corn, canned or frozen
- garlic salt and pepper to taste
How to Make Vegetable Soup
- COMBINE. In a cooking pot add 2 cans chicken broth,1 can diced tomatoes, 1 tablespoon onion powder, 1 cup chopped carrots, 1 ½ cups cubed potatoes, 1 tablespoon parsley, 1 tablespoon Italian seasoning. Bring to a boil.
- COOK. Reduce the heat and add the 1 cup green beans. Simmer the soup for 25 minutes.
- Add the 1 cup corn and season with garlic salt and pepper to taste. Simmer for another 5 minutes. Serve hot.
Kristyn’s Recipe Tips
- Slow Cooker Directions. Combine all ingredients except the corn in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the corn and any fresh herbs near the end and cook for an additional 20-30 minutes.
- To keep this soup vegetarian-friendly white beans or red beans, lentils, chickpeas, or tofu can be added to the soup for a protein boost. If that isn’t a concern, add cooked shredded chicken.
Vegetable Soup
Ingredients
- 2 (14.5-ounce) cans low sodium chicken broth, or vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon onion powder
- 1 cup carrots, peeled, chopped
- 1½ cups golden potatoes, peeled, cubed
- 1 tablespoon parsley
- 1 tablespoon Italian seasoning
- 1 cup fresh green beans, chopped
- 1 cup corn, canned or frozen
- garlic salt and pepper to taste
Instructions
- In a cooking pot add chicken broth, diced tomatoes, onion powder, carrots, potatoes, parsley, and Italian seasoning. Bring to a boil.
- Reduce the heat and add the green beans. Simmer the soup for 25 minutes.
- Add the corn and season with garlic salt and pepper. Simmer for another 5 minutes. Serve hot
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fridge. Store leftover soup in an airtight container in the refrigerator for 4-5 days.
Freezer. Vegetable soup freezes well! Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Reheat from frozen or thaw before reheating.
Complete The Meal
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This recipe was originally published September 2019.
So simple to throw together (I used a can of green beans) and was yummy and warming on this cold snowy day. My 6 and 9 year old girls devoured it. Perfect with our stromboli! Will make again for sure.
East to make. Lovely, versatile recipe. Great recipe to throw in any extras in the fridge that need to be used. I had a small amount of diced onions, celery, and garbanzo beans in the fridge leftover from another recipe; they went into the pot. The soup was a little thin for me, so I added some tomato paste and a couple tablespoons of sundried tomato pesto. Delish!
Simple but yummy one a snowy day. We ate it with paninis. I just used green beans and it was perfect.
Why done you have Pinterest available to save recipes
Great meal for a cold night. Will make again.