Last Updated on September 19, 2022 by Kathryn Donangelo
This Homemade Vegetable Soup is nourishing, hearty, comforting and packed with plenty of vegetables! Super easy and delicious, especially when paired with crusty bread!
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Soup season is getting closer and this Homemade Vegetable Soup is exactly what you need! This soup is totally versatile and you can use your favorite vegetables making this soup nutrient dense.
This soup is made with a beef broth base because I love the rich flavor it adds. If you want to make this 100% vegetarian, you could use vegetable broth instead. The extra herbs that I add also enrich the flavor and complement the veggies.
I love soup so much I eat it year round. Another healthy soup we love and make often is my low-carb Chicken Zoodle Soup made from zucchini noodles and mini chicken meatballs. Usually during the Fall and Winter season I try to make soup at least once a week because I love the comfort and health benefits.
There are so many comforting flavors in this soup that builds up from simmering together. This Homemade Vegetable Soup is basically a bowl full of vitamins because it’s packed with tons of veggies.
Some other vegetables you can add instead of the ones I added are sweet potatoes, butternut squash, bell peppers, zucchini, fresh greens such as spinach or kale, and mushrooms.
I love making a this big pot of soup during the Fall or when either my husband or I feels like we’re getting a cold because this soup is so nourishing.
My favorite way to enjoy this soup is with a sprinkle of parmesan cheese and with crusty bread (like my Olive and Herb Focaccia) or toasted sourdough bread.
I once made this soup for one of my closest friends who underwent surgery earlier this year and I wanted to help make her life easier as she is a wife and Momma of 3 little ones- so she has her hands full. This soup was perfect for her and her family during that time! I made a large batch and froze it for her for a quick, easy and comforting dinner.
INGREDIENTS TO MAKE HOMEMADE VEGETABLE SOUP
- Olive oil
- Yellow onion
- Garlic
- Carrots
- Celery
- Beef broth
- Diced tomatoes
- Russet potatoes
- Salt + pepper
- Bay leaves
- Dried rosemary
- Dried thyme
- Corn
- Green beans
- Peas
- Parsley
HOW TO MAKE HOMEMADE VEGETABLE SOUP
- Add olive oil to a large pot or dutch oven over medium heat. Add onions and stir until softened and turning translucent, about 5 minutes.
- Stir in garlic, carrots, and celery. Stir frequently until fragrant, about 4 minutes.
- Add in broth, tomatoes, potatoes, bay leaves, salt, pepper, dried thyme, and dried rosemary. Stir and bring to a boil.
- Reduce heat to medium-low, add corn, green beans, and peas and place the lid on the pot to cook for 25 minutes or until the potatoes are softened. The soup will simmer during this time.
- Stir in the parsley, remove the bay leaves and season with more salt if needed. Serve into bowls and enjoy with crusty bread!
LEFTOVERS
This soup makes the best leftovers! Infact, I prefer leftovers on this soup because I feel like all of the flavors really had a chance to come together. Store this soup in the refrigerator for about 4 days. You could also freeze this soup for up to 3-4 months. I love freezing them in smaller portions. Just defrost and reheat when ready!
LOOKING FOR OTHER SOUP RECIPES? TRY THESE!
- 30 Minute Taco Soup
- Slow Cooker Beef Barley
- Dairy-Free Clam Chowder
- Chicken Gnocchi Soup
- Slow Cooker Sausage, Spinach and Bean
- Green Detox Soup
- Heirloom Tomato Gazpacho Soup
- Skinny Broccoli Cheddar Soup
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Homemade Vegetable Soup
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion; chopped
- 3 garlic cloves; minced
- 1 1/2 cups carrots; peeled and chopped
- 1 1/2 cups celery; chopped
- 2 32 oz. low-sodium beef broth
- 2 15 oz. can diced tomatoes; undrained
- 2 large Russet potatoes; peeled and cubed
- 1/4 salt and pepper
- 2 dried bay leaves
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1 15 oz. can corn; drained
- 1 15 oz. can green beans; drained and chopped
- 1 cup frozen peas
- 1/4 cup fresh parsley; chopped
Instructions
- Add olive oil to a large pot or dutch oven over medium heat. Add onions and stir until softened and turning translucent, about 5 minutes.
- Add in garlic, carrots, and celery and stir frequently until fragrant, about 4 minutes.
- Add in broth, tomatoes, potatoes, bay leaves, salt, pepper, dried thyme, and dried rosemary. Stir and bring to a boil.
- Reduce heat to medium-low, add corn, green beans, and peas and place the lid on the pot to cook for 25 minutes or until the potatoes are softened. The soup will simmer during this time.
- Stir in the parsley, remove the bay leaves and season with more salt if needed. Serve into bowls, top with parmesan cheese, and enjoy with warm crusty bread!
Notes
- Use vegetable broth instead of beef broth to make this soup 100% vegetarian.
- For leftovers, this soup will last in the refrigerator for about 4 days and will freeze for up to 3-4 months.
I could certainly go for a bowl of that vegetable soup! Give me some crusty bread and I’ll be in heaven!
Nothing beats the taste of homemade soup. You can’t get this out of a can. With the cooler weather on the way, soup is going to be a staple in the kitchen for several months.
I absolutely LOVE vegetable soup! Your recipe has everything that a good vegetable soup needs! It’s perfect!
Thank you Leslie, I so appreciate that!
This sounds so comforting and hearty! There is a bit of a chill in the air today and I could surely go for a bowl of this soup right now 🙂
This soup is perfect for cold days! Thank you so much, Tammy!
The word delicious is an understatement! This Homemade Vegetable Soup is definitely divine!
Wow thank you so much Maggie!! So happy to hear that 🙂
There is nothing better than a homemade soup just like this one! When i first saw this I thought of the words hearty and beautiful! The colour of the dish just comforts me and makes me want it soo bad. This sounds perfect on a cold day or just any day for me. Thank you for sharing this recipe, i will definitely try it out!
Thank you Ramona! I hope you love and enjoy this recipe as much as we did! Happy cooking!
I love soups and make them all year around! Your version is great and I would love to make it as well! Will let you know how it came out!
Yay thank you so much! Enjoy!
This soup looks hearty and flavorful! Can’t wait to try making this one
Thank you, I hope you enjoy this hearty soup recipe!
Totally my kind of soup. With loads of vegetables and simple clean flavors this soup is made almost once every week. Love how delicious it looks.
Thank you Jo! Wow that is so amazing to hear! This soup is definitely a favorite of mine and so glad you love it too!
This is such a delicious, comforting meal! I used vegetarian broth like you suggested for my vegetarian friend and she absolutely loved it. Thank you!
Thank you so much Jamie! So glad your friend loved it!
Hi, I Love this homemade vegetable soup and it’s the best I have had, delicious the spices are perfect together. It’s easy to make in a hours time or to prep the night before… A cozy pot of Love for those evenings that you don’t feel like cooking a big family meal and this is so good and tasty. Thank you, I have enjoyed this vegetable soup and I will be making it again and I already have another if your soups for my next pick to make!
Have a wonderful day!
Thank you so much for your review, Tabitha! I love that and I am SO happy that you love this Vegetable Soup recipe! It’s truly so easy, simple, and perfect for dinner any night. I can’t wait to hear about the next soup you make! 🙂 Enioy!
When do you add the green beans!
Hi, I’m so sorry, you add the green beans with the corn and peas in step 4. I hope you love this vegetable soup!