(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Carrots
Celery
Onion
Garlic
Potatoes
Tomatoes (canned or fresh)
Green beans
Corn
Vegetable broth
Olive oil
Herbs like thyme and parsley
Salt and pepper
Directions
Heat olive oil in a large pot over medium heat.
Add chopped onions, carrots, and celery; sauté until softened.
Stir in minced garlic and cook for one more minute.
Add diced potatoes, green beans, corn, and tomatoes.
Pour in vegetable broth and add herbs, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer until vegetables are tender.
Taste and adjust seasoning before serving hot.
Servings and timing
Serves about 6 people. Prep time: 15 minutes Cook time: 30–35 minutes Total time: 50 minutes
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium-low heat until hot. You can also reheat individual servings in the microwave, stirring halfway through heating.
FAQs
What vegetables can I substitute or add?
You can use zucchini, spinach, peas, bell peppers, or squash depending on what you have on hand.
Can I make this soup in a slow cooker?
Yes, sauté the aromatics first if possible, then add all ingredients to the slow cooker and cook on low for 4–6 hours.
Is this soup vegan?
Yes, this vegetable soup is naturally vegan as long as you use vegetable broth.
Can I freeze vegetable soup?
Yes, cool the soup completely and store in freezer‑safe containers for up to 2–3 months.
How can I make this soup more filling?
Add cooked beans, lentils, or small pasta to boost protein and make it heartier.
Do I have to peel the potatoes?
Peeling is optional; leaving the skins on adds texture and nutrients.
What herbs work best in vegetable soup?
Thyme, parsley, bay leaf, oregano, and basil are all great choices.
Can I blend the soup for a creamier texture?
Yes, use an immersion blender or transfer part of the soup to a blender and puree, then mix back in.
How salty should the broth be?
Start with a small amount of salt and adjust to taste after the soup has simmered.
What side dishes go well with vegetable soup?
Crusty bread, grilled cheese, or a simple salad complement the soup nicely.
Conclusion
This vegetable soup is a versatile and healthy dish that’s easy to prepare and loved by all ages. Whether you’re making it for a family dinner or meal prepping for the week, it’s a delicious way to enjoy a variety of vegetables in one satisfying bowl.
A warm, comforting vegetable soup packed with colorful veggies, savory herbs, and rich broth. Perfect for any season and easy to customize.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 potatoes, diced
1 cup green beans, trimmed and cut
1 cup corn (fresh or frozen)
2 cups diced tomatoes (canned or fresh)
6 cups vegetable broth
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onions, carrots, and celery; sauté until softened, about 5–7 minutes.
Stir in minced garlic and cook for another minute.
Add diced potatoes, green beans, corn, and tomatoes to the pot.
Pour in vegetable broth and stir in thyme, parsley, salt, and pepper.
Bring the soup to a boil, then reduce heat to low and simmer for 25–30 minutes or until vegetables are tender.
Taste and adjust seasoning as needed before serving hot.
Notes
Store leftovers in the fridge for up to 4 days.Freezes well for up to 2–3 months in airtight containers.Optional add-ins: zucchini, spinach, peas, lentils, or pasta.Use an immersion blender for a creamier texture.Serve with bread, grilled cheese, or a simple salad.
