Why pour soup out of a can when you can make a far superior, Homemade Vegetable Soup with just a few simple steps? A mix of fresh and store-bought ingredients make this soup both extra delicious and a cinch to make!
This one-pot wonder comes loaded with a wholesome mix of colorful veggies packed into a full-flavored, savory, tomato-based broth. It's healthy, comforting, and best of all, easy. No fancy ingredients -- just a straightforward recipe that yields amazing flavor in less than 45 minutes.
Looking for more delicious soup recipes to try? You'll also love our Homemade Chicken Noodle Soup. Bookmark it for next time!
HOW TO MAKE EASY HOMEMADE VEGETABLE SOUP
- Prep the Veggies | Wash and chop the carrots, celery, onion, potatoes, zucchini, and green beans. Do not combine everything in one bowl, the carrots, celery, and onion will be going into the pot before the rest of the veggies!
- Sauté | Add onion, celery, and carrots to a large pot over medium-high heat and sauté for about 10 minutes, just until softened.
- Add Remaining Ingredients | Then, add in the rest of the veggies, the tomato paste, the broth, and seasoning.
- Simmer | Reduce the heat to maintain a simmer and cook for about 20-25 minutes, until the potatoes and green beans have softened to your liking.
THE VEGETABLES IN VEGETABLE SOUP
One of the great things about Homemade Vegetable Soup is that it is very customizable to suit your exact taste!
- Mirepoix Mix | A mirepoix is a mix of carrots, celery, and onion. This particular trio of veggies will add a ton of flavor to your soup broth.
- Potatoes | We used Yukon Gold potatoes when developing this Homemade Vegetable Soup recipe for their buttery, sweet flavor, and über creamy texture. However, if you have another variety on hand, feel free to sub it in!
- Zucchini | You can use either zucchini or yellow squash for this recipe.
- Tomatoes | When it comes to the tomatoes, you've got options: Use diced canned tomatoes or fire-roasted canned tomatoes for an extra savory note. Like it fresh? Sub in 1 cup of diced tomatoes (peeled and seeded) in the place of canned tomatoes.
- Green Beans | The texture and the flavor of fresh green beans is far superior to those poured out of a can. If you need to save a little time in the way of veggie prep, you can often find them already trimmed and washed in a bag on the produce aisle of your grocery store.
WANT TO CUSTOMIZE THE VEGGIE LIST?
If you see a veggie you don't like on the list, feel free to nix it. Is there one you love that's missing? Add it!
Many of you might enjoy the sweet addition of corn to this recipe. If you'd like to add it in, you can either add in a small, 4-ounce can (drained) or a ⅓ of a cup of frozen corn.
FOR THE BROTH
- Vegetable Broth | This recipe calls for low-sodium vegetable broth, but you could also use a low-sodium chicken or even beef broth for a more hearty, and robustly flavored soup if you'd like.
- Lemon Juice | Lemon juice will brighten up the flavor of your broth and add a well-rounded note of acidity!
- Seasoning | To season this Homemade Vegetable Soup, you'll need salt, garlic powder, pepper, and ground mustard. The ground mustard adds both a subtle tang and touch of heat.
- Tomato Paste | Tomato paste is made of concentrated tomatoes, and one tiny squeeze boasts a powerhouse of flavor and an extra delicious savory note.
WANT TO ADD MEAT?
If you want to make your Homemade Vegetable Soup extra hearty, you might enjoy the addition of mildly seasoned ground beef or turkey. You could use a standard salt-and-pepper seasoning or taco seasoning for a Mexican touch!
A generous cup of cooked and shredded chicken or turkey would also make for a nice, meaty addition to your soup.
CAN I MAKE VEGETABLE SOUP IN THE CROCK-POT?
If you'd like to make your Homemade Vegetable Soup in the crock-pot, you'll need to make just a few adjustments:
Microwave the Mirepoix | First, par-cook the mirepoix mix in the microwave. To do this, add the chopped celery, carrots, and onion to a microwave-safe bowl and cover it with plastic wrap. Microwave for about 2 minutes.
The vegetables will still be firm, but not raw tasting. Also, take note, the bowl will be hot coming out of the microwave and you should be careful of the steam as you remove the plastic wrap.
Add Everything (But the Zucchini) | Then, add the remaining ingredients (minus the zucchini) to the slow cooker and cook for 4-5 hours on low or 2-3 hours on high. Then, add in the zucchini one hour before the cook time is up.
Leave Out the Oil | You will not need to use any oil if you are making Homemade Vegetable Soup in the crock-pot.
WHAT TO SERVE WITH VEGETABLE SOUP
This soup is hearty enough to be served on its own as the main course, but it certainly wouldn't hurt to have a slice of cornbread or a golden piece of Texas Toast off to the side.
If you're looking for something else to pair it with, this Gourmet Grilled Cheese Sandwich would be a nice companion, and the same goes for a simple House Salad or Ceasar Salad!
HOW LONG WILL IT KEEP?
Homemade Vegetable Soup will last for about 4 days refrigerated in an airtight container.
CAN I FREEZE VEGETABLE SOUP?
Vegetable Soup freezes extremely well! To freeze it, allow it to cool down and transfer it to a freezer-safe airtight container or a gallon-sized, freezer-safe ziptop bag. If using a ziptop bag, be sure to seal it tightly.
Then, place the bag on its side and lay it on a flat surface (like a small baking pan) to freeze. Freezing it on a flat surface will make quicker work of thawing the soup.
5 MORE SOUP RECIPES YOU’LL LOVE
- Taco Soup
- Broccoli Cheese Soup
- Creamy Tomato Soup
- Potato and Leek Soup
- Crock-Pot Chicken Noodle Soup
A one-pot, easy Homemade Vegetable Soup with a healthy mix of hearty veggies and an extra delcious, seriously savvory, tomato-based broth!
- 2 tablespoons oil
- ½ white onion, diced
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 ½ tablespoon tomato paste
- 4 cups low-sodium vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 cup (about 6 ounces) fresh green beans, washed, trimmed, and cut into ⅓'s
- 3 small Yukon Gold potatoes (about 16 ounces), peeled, quartered, and cut into small, bite-sized pieces
- ½ zucchini, quartered and cut into small, bite-sized pieces
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoon Kosher salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
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Add the oil to a large pot or an enameled cast-iron Dutch oven over medium-high heat and allow to come to temperature.
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Stir in the onion, celery, and carrots, and cook until softened, stirring occasionally, about 8-10 minutes. Add the tomato paste, and stir until the veggies are coated.
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Add the remaining ingredients and allow the mixture to reach a simmer. Reduce the heat as necessary to maintain a simmer, not a boil. Simmer for 20-25 minutes, stirring occasionally, until the green beans and potatoes are tender to your liking. Serve and enjoy!
