On a chilly autumn evening, when the day’s demands have left little time for elaborate cooking, I find comfort in stirring up a pot of vegetable soup. This easy recipe transforms everyday vegetables into a nourishing bowl that’s both hearty and light, with tender chunks of potato and carrot mingling in a savory broth brightened by a squeeze of lemon. It’s the kind of meal that warms you from the inside out without weighing you down.
What draws me back to this vegetable soup time and again is its versatility for busy weeknights. It comes together in under an hour using mostly pantry staples and frozen veggies for convenience. Leftovers reheat beautifully. They make it ideal for packing lunches or quick dinners later in the week. Family members appreciate the fresh, herby flavors that make it feel special. Yet it’s wholesome enough to keep everyone feeling good.
Why We Love This Recipe
- Quick and Easy: This vegetable soup simmers to perfection in just 45 minutes. It’s perfect for busy evenings without sacrificing flavor.
- Nutrient-Packed: Loaded with fresh and frozen veggies, it delivers vitamins and fiber in a comforting, low-calorie package.
- Make-Ahead Friendly: Prepare a big batch that freezes well. It saves time for those hectic days ahead.
- Customizable Broth: Swap vegetable for chicken broth if desired. This keeps it adaptable for different dietary needs.
Easy Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A simple, hearty vegetable soup loaded with fresh and frozen vegetables, herbs, and a bright lemon finish for a comforting, healthy meal.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1.5 cups chopped fresh green beans
- 2 (14.5 oz) cans diced tomatoes, undrained
- 2 bay leaves
- 6–8 cups low-sodium vegetable broth (or chicken broth)
- 1 cup frozen corn
- 1 cup frozen peas
- 2–3 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, sliced carrots, and celery. Sauté for 4-5 minutes until they begin to soften.
- Stir in the minced garlic, Italian seasoning, kosher salt, and black pepper. Continue to sauté for another 30 seconds until fragrant.
- Add the diced potatoes, fresh green beans, canned diced tomatoes (with their juices), bay leaves, and vegetable broth to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the frozen corn and frozen peas. Cook for an additional 5-7 minutes, allowing them to heat through.
- Remove the pot from the heat. Discard the bay leaves. Stir in the fresh lemon juice and chopped parsley.
- Taste and adjust seasonings as needed. Ladle the hot soup into bowls and serve.
Notes
- Use vegetable broth for a vegan version; chicken broth for non-vegetarian.
- This soup freezes well for up to 3 months.
- Adjust broth quantity based on desired thickness.
Ingredients to make Vegetable Soup
The combination of fresh and frozen vegetables in this vegetable soup creates a balanced, flavorful base that’s both hearty and light. Herbs and lemon add a fresh zing. Opting for high-quality, low-sodium broth and ripe produce elevates the natural sweetness and earthiness without extra effort.
- Extra virgin olive oil – Provides a subtle richness for sautéing the aromatics and prevents sticking.
- Onion – Adds a sweet, foundational flavor as it softens in the pot.
- Carrots – Brings natural sweetness and vibrant color to the broth.
- Celery – Offers a crisp, earthy note that complements the other vegetables.
- Garlic – Infuses a pungent aroma when stirred in briefly.
- Italian seasoning – Delivers a blend of herbs for classic savory depth. Substitute with dried oregano and basil if needed.
- Kosher salt – Enhances all the vegetable flavors without overpowering.
- Black pepper – Adds a mild kick to balance the soup’s freshness.
- Yukon gold potatoes – Provides creamy, tender bites. Use red potatoes as a swap for similar texture.
- Fresh green beans – Contributes snap and freshness to the mix.
- Diced tomatoes – Supplies acidity and juiciness from the can for a tomatoey base.
- Bay leaves – Imparts subtle herbal undertones during simmering. Remove before serving.
- Low-sodium vegetable broth – Forms the light, flavorful liquid. Chicken broth works for non-vegan versions.
- Frozen corn – Adds pops of sweetness and texture in the final minutes.
- Frozen peas – Brings tender green pops for color and nutrition.
- Fresh lemon juice – Brightens the finished soup with citrusy tang.
- Fresh parsley – Garnishes with a fresh, herbaceous finish.
How to Make Vegetable Soup
Step 1: Sauté the aromatics
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Then add the diced onion, sliced carrots, and celery. Sauté for 4-5 minutes until they begin to soften and release their natural sweetness. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for another 30 seconds until fragrant. This builds a flavorful base without burning.
Step 2: Add potatoes and main ingredients
Next, incorporate the diced potatoes, chopped green beans, canned diced tomatoes with their juices, bay leaves, and vegetable broth. Stir everything together to combine the elements evenly. This step ensures the vegetables meld well in the broth.
Step 3: Simmer until tender
Bring the mixture to a boil over high heat. Then reduce to low, cover the pot, and let it simmer for about 20 minutes. Check the potatoes by piercing them with a fork. They should be tender but not mushy. This gentle cooking draws out the vegetables’ flavors into a cohesive soup.
Step 4: Incorporate frozen vegetables
Stir in the frozen corn and peas. Then continue cooking for 5-7 minutes to heat them through without overcooking. The frozen veggies add quick convenience. They maintain their bright color and texture. Keep the heat low to preserve the soup’s freshness.
Step 5: Finish and season
Remove the pot from the heat. Discard the bay leaves. Stir in the fresh lemon juice and chopped parsley for a bright, herby lift. Taste the vegetable soup and adjust seasonings if needed. Add a pinch more salt. Ladle into bowls while hot for immediate serving.
Pro Tips for Success
- Choose Fresh Veggies: Opt for firm carrots and celery. They ensure even softening during sautéing and maintain texture.
- Adjust Broth Levels: Start with 6 cups of broth for a thicker vegetable soup. Add more if you prefer it lighter. Stir and check as it simmers.
- Vegan Adaptation: Stick to vegetable broth throughout. This keeps the recipe fully vegan. Avoid any chicken broth swaps.
- Freeze for Later: Portion the cooled soup into airtight containers right after making. It holds up well for up to 3 months in the freezer.
How to Serve Vegetable Soup
Garnishes
I love topping my vegetable soup with an extra sprinkle of chopped fresh parsley. It adds vibrant green contrast and herbal aroma. A light drizzle of olive oil adds a glossy sheen and subtle richness. Thin lemon slices on the side let guests brighten their bowl to taste. These simple touches make each serving feel fresh and inviting.
Side Dishes
Pairing this vegetable soup with crusty whole-grain bread is one of my go-tos. It soaks up the savory broth perfectly. A crisp green salad with vinaigrette provides refreshing crunch. It balances the soup’s warmth. For heartier meals, roasted chickpeas offer a protein boost without overpowering the veggies.
Creative Ways to Present
I often serve vegetable soup in wide, shallow bowls. This showcases the colorful medley of carrots, peas, and corn. Layering a few whole parsley leaves on top creates an appealing, rustic look. It’s easy to assemble. For family dinners, I ladle it into mugs. This offers a cozy, handheld option that feels casual yet comforting.
Make Ahead and Storage
Storing Leftovers
I always store leftover vegetable soup in airtight glass containers in the fridge. It keeps well for up to 4 days. This method preserves the fresh flavors. It prevents any off odors from absorbing. Just give it a quick stir before reheating. This redistributes the ingredients evenly.
Freezing
For longer storage, I portion the cooled vegetable soup into freezer-safe bags or containers. Flatten them for easy stacking. It freezes beautifully for up to 3 months. It maintains most of its texture thanks to the sturdy vegetables. Thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
I reheat vegetable soup gently on the stovetop over medium-low heat. Stir occasionally until it simmers. This takes about 5-10 minutes. In the microwave, cover the bowl loosely with a damp paper towel. This retains moisture and prevents drying. Heat in 1-minute intervals. Either way, a fresh squeeze of lemon revives the bright notes.
