Welcome to the coziest kitchen moment you’ll have all week! This Vegetable Soup is a true classic—a vibrant celebration of simple, wholesome ingredients simmered together into a bowl of pure comfort. Each spoonful offers a medley of colors, flavors, and textures, making it the go-to recipe for chilly evenings, quick lunches, or whenever you crave something nourishing and satisfying. Whether you’re longtime veggie-lover or new to soup-making, this is the recipe you’ll want to keep close.

Ingredients You’ll Need

Every ingredient in this Vegetable Soup brings something special to the table, turning pantry basics into a delicious meal bursting with color and flavor. It’s all about layering fresh produce and herbs to create a crave-worthy soup that feels homemade in the very best way.

Olive oil (2 tablespoons): The savory base that helps all your veggies soften and release their flavors.
Onion (1 medium, diced): Brings a gentle sweetness and adds depth to the soup.
Garlic cloves (2, minced): For irresistible aroma and a subtle, savory kick.
Carrots (3, peeled and sliced): Their sunny color and natural sweetness shine through with every bite.
Celery stalks (2, sliced): Adds crunch and classic soup flavor.
Zucchini (1, chopped): Offers mild flavor and soft texture, soaking up the herbal broth.
Yellow squash (1, chopped): Brightens the soup with color and a touch of creaminess.
Potato (1 medium, peeled and diced): Makes the soup hearty and satisfying.
Diced tomatoes (14.5 oz can, with juice): Tangy, juicy bites create a vibrant base.
Vegetable broth (6 cups): The foundation that brings everything together—use your favorite homemade or store-bought version.
Dried thyme (1 teaspoon): Infuses woodsy aroma and flavor.
Dried oregano (1/2 teaspoon): Lends a Mediterranean flair and earthy profile.
Bay leaf (1): Adds subtle fragrance you didn’t even know you were missing.
Salt and black pepper (to taste): Essential for balancing and amplifying the flavors.
Green beans (1 cup, trimmed and cut): Keeping things fresh and green with crunchy goodness.
Corn kernels (1 cup, fresh or frozen): Their pop of sweetness makes every bite interesting.
Peas (1 cup, fresh or frozen): For a tender, slightly sweet addition.
Chopped parsley (2 tablespoons, optional): For finishing with a burst of freshness and color.

How to Make Vegetable Soup

Step 1: Build the Flavor Base

Heat the olive oil in a large, sturdy pot over medium heat. Toss in your diced onion and minced garlic, and let them sizzle for 2–3 minutes. This fragrant duo sets the tone for the whole Vegetable Soup, filling your kitchen with that “dinner’s almost ready” aroma we all love.

Step 2: Sauté the Hearty Veggies

Add the carrots, celery, zucchini, yellow squash, and potato straight to the pot. Stir everything together and cook for about 5 minutes. This step helps the vegetables begin to soften and pick up the flavors from your flavor base, which creates a deeper, richer-tasting soup.

Step 3: Simmer with Broth and Tomatoes

Pour in the diced tomatoes (don’t forget all that tasty juice!), the vegetable broth, dried thyme, oregano, bay leaf, and season generously with salt and pepper. Give it a good stir, bring everything up to a gentle boil, then reduce the heat and let your Vegetable Soup simmer uncovered for 20–25 minutes, or until the veggies are tender but not mushy.

Step 4: Add the Greens and Final Touches

Toss in the green beans, corn, and peas. These tender veggies don’t take long, so let the soup cook for another 5–7 minutes. Once everything is perfectly tender, fish out the bay leaf, stir in chopped parsley if you’re feeling fancy, and taste for seasoning one more time. Now, your Vegetable Soup is ready to ladle into bowls.

How to Serve Vegetable Soup

Garnishes

To add a little extra flair, top each serving with a sprinkle of fresh chopped parsley or basil. A swirl of really good olive oil, a squeeze of lemon, or a handful of grated Parmesan (if you’re not vegan) will make each bowl even more inviting and personalized.

Side Dishes

Pair your Vegetable Soup with warm, crusty bread—perfect for dipping—or serve alongside a crisp salad for a refreshing contrast. Sourdough toast, garlic bread, or even a gooey grilled cheese sandwich can turn this healthy soup into a full-on, comfort food feast.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out bread bowls or individual mason jars for a dinner party. You can also garnish with microgreens or a dollop of pesto for a pop of color and flavor. For kids, try letting everyone top their own bowl with their favorite crunchy toppings, like toasted seeds or croutons.

Make Ahead and Storage

Storing Leftovers

Once cooled, ladle the leftover Vegetable Soup into airtight containers and store in the refrigerator. It fits easily into your meal prep routine and actually tastes even better the next day as the flavors deepen and meld.

Freezing

Vegetable Soup is wonderfully freezer-friendly. Portion it into freezer-safe containers or resealable bags (lay them flat if space is tight), and freeze for up to three months. Be sure to leave a little room at the top for expansion as the soup freezes.

Reheating

To reheat, simply warm your Vegetable Soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual servings, just use a microwave-safe container and heat in short bursts, stirring between each, until hot all the way through.

FAQs

Can I add beans or pasta to Vegetable Soup?

Absolutely! Canned beans (like cannellini or kidney beans) make the soup even heartier, and a handful of cooked pasta gives it minestrone vibes. Add them in with the green beans, corn, and peas so they warm through without getting too soft.

What if I don’t have every single vegetable on the list?

No worries—Vegetable Soup is incredibly adaptable. Swap in whatever veggies you have on hand, like bell peppers, spinach, kale, or sweet potatoes. It’s the perfect recipe for cleaning out your fridge or adapting to the seasons.

Is Vegetable Soup gluten-free and vegan?

Yes, this recipe is naturally vegan and gluten-free as written. Just double-check your broth and any toppings if you need to be certain they are free from gluten or animal products.

How long will Vegetable Soup last in the fridge?

Stored properly in an airtight container, your Vegetable Soup will keep fresh and delicious in the refrigerator for up to five days.

Can I make Vegetable Soup in a slow cooker?

Definitely! Just add all the ingredients (except the peas, corn, and green beans) to your slow cooker and cook on low for 6–7 hours or high for about 3–4. Stir in the corn, peas, and green beans in the last 30 minutes so they stay bright and tender.

Final Thoughts

Every bowl of Vegetable Soup feels like a warm hug from the inside out. Whether you’re cooking for one or feeding a crowd, this recipe makes it easy to serve up comfort and goodness any time. Give it a try—you may just find your new favorite soup!