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Vegetable lovers rejoice! This soup is just for you. Loaded with potatoes, carrots, corn, green beans, and tomatoes. Healthy, hearty, and super good.
Sometimes it’s nice to find a soup that is nice and hearty without having any meat in it! That’s why we love lentil soup, cheesy broccoli soup, and especially this vegetable soup.
Full of Veggies + So Hearty
I love a good hearty soup. Nothing tastes better than a hot veggie soup on a cold day. This is the perfect soup for a light lunch or a hearty dinner. Load up and feel guilt free because you’re getting all of your vegetable servings in this soup!
The vegetables blend perfectly together and the broth is rich and flavorful. Mmmm.
This is a great soup to deliver to a sick friend or a family in need of a good dinner. Bring along a warm loaf of french bread and you’ve got one amazing meal! This soup freezes wonderfully too- great for a make-ahead freezer meal!
How to Make Vegetable Soup
Grab a large cooking pot and add chicken broth, diced tomatoes, onion powder, carrots, potatoes, parsley, and the Italian seasoning. Bring everything to a boil.
Once the soup is boiling, reduce the heat and add in the green beans. Turn the heat down and simmer the soup for about 25 minutes.
After 25 minutes, add in the corn and stir everything together. Season with garlic salt and pepper. Taste to see if anything needs to be added. Simmer the soup for another 5 minutes. Serve hot and enjoy!!
Other veggies to add:
- peppers
- beans
- asparagus
- broccoli
- cauliflower
- sweet potatoes
- zucchini
How to make in the slow cooker: Pour all of the ingredients into a crock pot. Stir to combine. Cook on low for 2-3 hours or high for 4-6. Check occasionally to see if the potatoes and other vegetables are cooked through.
Perfect for Freezing
Leftover vegetable soup? Store it in an airtight container and keep it in the fridge for up to 6 days. Eat it for lunch or dinner leftovers! When you’re ready to eat it, reheat it over the stove on medium heat or for a couple minutes in the microwave.
Want to freeze it to eat at a later time? Pour the soup into freezer safe plastic bags. Label it and keep it in the freezer for up to 6 months. Reheat it over the stove over medium heat until its completely thawed and heated through.
For more soups with veggies, try:
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.Â
- 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.
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.