Vegetable Soup

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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.

Vegetable Soup in a white bowl

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!

Homemade vegetable soup cooking in a pot on the stove

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.

Vegetable soup with corn, carrots, green beans, potatoes, and tomatoes

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 Recipe

Loaded with potatoes, carrots, corn, green beans, and tomatoes, this vegetable soup is healthy, hearty, and super good.

Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 52 kcal

Ingredients

  • 2 14.5 oz cans chicken or vegetable broth low sodium
  • 1 14.4 oz can diced tomatoes undrained
  • 1 tbsp onion powder
  • 1 cup carrots peeled, chopped
  • 1.5 cups golden potatoes peeled, cubed
  • 1 tbsp parsley
  • 1 tbsp Italian seasoning
  • 1 cup fresh green beans chopped
  • 1 cup corn canned or frozen
  • garlic salt and pepper

Instructions

  1. In a cooking pot add chicken broth, diced tomatoes, onion powder, carrots, potatoes, parsley, Italian seasoning. Bring to a boil.

  2. Reduce the heat and add the green beans. Simmer the soup for 25 minutes. 

  3. Add the corn and season with garlic salt and pepper. Simmer for another 5 minutes. Serve hot

 

Author

Kristi Ritchey

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