Homemade Vegetable Soup

Last Updated on August 31, 2020 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

1. 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.
2. Stir in garlic, carrots, and celery. Stir frequently until fragrant, about 4 minutes.
3. Add in broth, tomatoes, potatoes, bay leaves, salt, pepper, dried thyme, and dried rosemary. Stir and bring to a boil.
4. Reduce heat to medium-low, add corn 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.
5. 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
• Slow Cooker Sausage, Spinach and Bean
• Green Detox Soup
• Roasted Tomato Soup
• Skinny Broccoli Cheddar Soup

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Homemade Vegetable Soup

This Homemade Vegetable Soup is nourishing, hearty, comforting and packed with plenty of vegetables! Super easy and delicious, especially paired with crusty bread!

5 from 11 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 servings

Author: Kathryn Donangelo

Ingredients

• 2 Tbsp. olive oil2 Tbsp. olive oil
• 1 medium yellow onion; chopped1 medium yellow onion; chopped
• 3 garlic cloves; minced3 garlic cloves; minced
• 1 1/2 cups carrots; peeled and chopped1 1/2 cups carrots; peeled and chopped
• 1 1/2 cups celery; chopped1 1/2 cups celery; chopped
• 2 32 oz. low-sodium beef broth2 32 oz. low-sodium beef broth
• 2 15 oz. can diced tomatoes; undrained2 15 oz. can diced tomatoes; undrained
• 2 large Russet potatoes; peeled and cubed 2 large Russet potatoes; peeled and cubed
• 1/4 salt and pepper 1/4 salt and pepper
• 2 dried bay leaves2 dried bay leaves
• 1/2 tsp. dried rosemary1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme1/2 tsp. dried thyme
• 1 15 oz. can corn; drained1 15 oz. can corn; drained
• 1 15 oz. can green beans; drained and chopped1 15 oz. can green beans; drained and chopped
• 1 cup frozen peas1 cup frozen peas
• 1/4 cup fresh parsley; chopped1/4 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 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!

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Notes

1. Use vegetable broth instead of beef broth to make this soup 100% vegetarian.
2. For leftovers, this soup will last in the refrigerator for about 4 days and will freeze for up to 3-4 months.