Vegetable Soup

Vegetable Soup is a hearty, vegan soup that is delicious, flavorful, and easy to make. Loaded with all kinds of veggies in a savory broth, this nourishing meal will heat you up from the inside out.

Dreary winter days call for the soul-warming power of a bowl of veggie soup, and this recipe is one of the best. Set aside ten minutes to sauté a few aromatics, add the broth, and the rest of the vegetables, then let the soup simmer so all the flavors can mingle. That’s it. This veggie soup will make a great addition to your weeknight recipe rotation.

Why You'll Love this Vegetarian Soup

• Packed with veggies. It’s probably pretty obvious that a dish with “vegetable” in the title would contain a lot of vegetables, but this one in particular contains nine different kinds of vegetables in one recipe.
• Healthy and nutritious. Since this soup is loaded with 9 different veggies, it’s rich in vitamins, minerals, fibre, and antioxidants. It’s also vegan, gluten-free, and low in calories.
• Serve as a main or a side. Vegetable soup is great as a standalone dish, but it also partners well with almost any entree. Try it with hot sandwiches, roasted chicken, braised beef, or seared pork.
• It’s versatile. Vegetable soup is versatile and you can customize it by using any seasonal vegetables that you like. Popular options include potatoes, butternut squash, and spinach. You can also add beans such as red kidney beans or black beans.

Ingredient Notes

To make this delicious and easy Vegetable Soup, you will need the following ingredients (full measurements in recipe card below):

• olive oil - any neutral oil like avocado oil or even coconut oil would work in place of the olive oil.
• onion - I recommend yellow onion, but white onion works if you don’t have yellow.
• garlic - use fresh garlic if you can get it, but pre-minced garlic will also work in a pinch. Add one teaspoon of minced garlic per clove in the recipe.
• carrots
• celery
• potato - high starch potatoes like Yukon golds and russets are the best for soup because they don’t get mushy and fall apart as easily as some other varieties.
• Italian seasoning
• green beans - fresh green beans tend to retain their texture a little better in soups, but you can use frozen or rinsed canned beans instead.
• diced tomatoes - this recipe calls for 2 cans of diced tomatoes to make things easy, but you can also dice your own at home. Just make sure you have around 3-4 cups.
• vegetable stock - if you aren’t sticking to a vegan or vegetarian diet, you can substitute with chicken broth or beef broth instead, depending on your preferences.
• corn - use whatever kind of corn is readily available, whether it’s fresh off the cob, frozen, or canned.
• peas - likewise, you can use fresh, frozen, or canned peas — whatever is easiest for you!
• kale - use any variety of kale that you want. A great option is Lacinato kale because they are the most nutritious and have tender leaves. Or you can use the common curly kale found in the market.
• salt and pepper

You will also need measuring cups and spoons and large cooking pot. We used our 4 qt. Dutch oven.

How to Make the Best Vegetable Soup

1. Sauté aromatics. Heat oil in a large pot over medium-high heat until sizzling hot, about 1-2 minutes. Add onion, garlic, carrots and celery. Sauté until tender, about 5 minutes. Add potatoes and Italian seasoning. Mix well and cook for 2-3 minutes.
2. Simmer. Add green beans, diced tomatoes, and vegetable stock. Cover the lid and bring the soup to a simmer over medium heat. Simmer for 10 minutes, stirring occasionally.
3. Add remaining ingredients. Stir in corn, peas, and kale. Cook until the kale is wilted, about 2 minutes.
4. Season. Season with salt and pepper to taste and serve warm.

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How to Serve

Serve this easy vegetable soup warm on a chilly day for a cozy lunch or dinner. We love serving it with crusty bread, biscuits, sandwiches, or salad on the side. Try some of our favorite soup sides:

• Garlic Knots
• Caesar Salad
• Roasted Broccoli Grilled Sandwich
• Homemade Biscuits
• Garden Salad
• Pita Grilled Cheese

For more soup sides, see our 25 Side Dishes for Soup.

Storing and Freezing Instructions

How to Store

Transfer leftover vegetable soup to an airtight container and store in the refrigerator for 4-5 days.

How to Freeze

Once cooled to room temperature, transfer the leftover veggie soup to a freezer-safe container or freezer bag and freeze for up to 3 months. If you have a large batch, I recommend portioning them out before freezing for easy reheating. Allow the soup to thaw overnight in the fridge before reheating.

How to Reheat

Reheat vegetable soup in a saucepan on the stove over medium-low heat until warmed through. Add a splash of water if the soup has thickened too much when stored. You can also reheat in the microwave in a microwave-safe container, covered with a microwave-safe lid leaving a slight gap (vent). Heat in 30-60 second increments until warmed through.

More Vegetarian Soup Recipes

• 25 Best Vegetarian Soup Recipes
• White Bean Soup with Kale
• Minestrone Soup
• Broccoli Cheese Soup
• Roasted Carrot and Ginger Soup
• Potato Corn Chowder

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