Vegetable Soup

Healthy Vegetable Soup recipe is jam-packed with fresh or frozen veggies for an easy and flavor-packed, meat-free soup. Even better, you can prepare this versatile chunky veggie soup using the stovetop, slow cooker, or Instant Pot, and it tastes miles above any canned version!

This homemade vegetable soup is just one of my favorite hearty meat-free soups like minestrone soup, traditional borscht recipe, and Russian cabbage soup – perfect for a quick lunch or filling dinner!

Vegetable Soup Recipe

This healthy vegetable soup recipe is the pinnacle of versatility, not just with the ingredients (use fresh, frozen, or even canned) and cooking method, but also how you serve it. Whether you want a comforting yet light veggie-packed lunch or a hearty, comforting meal, this homemade vegetable soup is the answer!

I love cooking comforting healthy soups like this one because they’re usually incredibly frugal, simple to make, filling, nutritious, and taste even better on day two (yay for meal-prep!). This time, I’m ditching the usual meaty soups from my childhood, though, like beef and barley soup and chicken noodle soup for this nutrient and fiber-rich vegetarian vegetable soup- you won’t even miss the meat!

Why Make Healthy Vegetable Soup Recipe?

Ingredients for Veggie Soup

This easy recipe for vegetable soup is super-duper versatile; want to make it with the produce from your garden? How about mixed frozen vegetables? Do you have a fridge/freezer clean-out needed? No matter what, as long as you like the taste of it, it’ll likely work in this soup!

• Veggies: I included potatoes, carrots, celery, zucchini, bell peppers, and corn (fresh or frozen) for this garden soup version.
• Aromatics: Onion at the beginning and add garlic towards the end for a more robust flavor punch. Leeks would also work well (instead of or alongside the onion).
• Broth: Use low-sodium vegetable stock (aka vegetable broth) and a tin of diced tomatoes (regular or reduced-sodium- I used the latter) to form the soup base (you can even use diced tomatoes alone to make delicious 5-minute tomato soup).
• Seasonings: I used a simple but effective combination of smoked paprika (PLEASE don’t omit this. It’s my ‘not so’ secret ingredient for fantastic flavor), dried oregano (or parsley) bay leaves, and salt.
• Oil: Use either olive oil or avocado oil.
• Finishing touches: I use grated garlic and fresh dill at the end to finish off the soup. Then use a little parmesan (for vegetarian use other cheese like cheddar) and/or yogurt to garnish.

Keep reading below (after the recipe how-to) for more information on easy add-ins and seasoning variations!

How to Make Homemade Vegetable Soup

There is a full recipe card below.

• Sauté the onion: Preheat a large Dutch Oven or soup pot over medium heat with a swirl of oil. Once hot, add the onion and sauté for three minutes, stirring occasionally. Then, add the smoked paprika, oregano, garlic powder, salt, pepper, and bay leaves. Mix and then cook for a further minute, stirring frequently.
• Chop the veggies: Meanwhile, finely dice your veggies into bite-sized pieces.
• Add the stock and longer-cooking veggies: Add the potato, carrot, celery, and bell pepper to the pan along with the veggie stock and tin of chopped tomatoes. Stir well, then bring to a boil, reduce to simmer, cover, and cook for 25 minutes, or until the potato is fork-tender.

• Add the remaining veggies: Add the frozen corn and chopped zucchini and simmer the veggie soup for a further 5 minutes.
• Add the finishing touches: Finally, remove the soup from the heat. Add the grated garlic and dill (or herb of your choice) and mix in. Give the soup one final taste and adjust seasonings, then serve warm with parmesan cheese and yogurt.

Optional Add-In’s and Variations

I know I’ve already said it (multiple times), but this homemade vegetable soup is super versatile. Here are just a few ways to adapt the healthy vegetable soup recipe! Want more veggie soup recipes to add to your rotation? You might enjoy this Instant Pot lentil soup, healthy broccoli cheese soup, creamy cauliflower soup, or pasta e Fagioli soup!

• Other veggies: Broccoli, Brussel sprouts, mushrooms, kale, spinach (added at the end), pumpkin, squash, sweet potato, green beans. You can also add thinly shredded cabbage 15 minutes before other ingredients, as it takes a bit longer to cook.
• Parmesan rind: Add the hard parmesan rind (not vegetarian) to your soup broth right at the beginning and remove it before serving. While simmering, it will soften and add depth and a slightly nutty flavor to the mixed garden vegetable soup.
• Legumes: Add bulk and protein to this soup and they can even be pureed for thicker veggie soup. White beans, red lentils, and chickpeas are my favorites.  
• Umami: One way to add depth to any bland soup broth is with ingredients that increase ‘umami’ flavor. These include tomato paste, miso paste, soy sauce/tamari, mushroom powder, Worcestershire sauce (not vegetarian). Start with just one-two teaspoons (added with onion), then increase to taste at the end if needed.  
• Herbs/Spices: Feel free to experiment with other herbs in the homemade vegetable soup. I particularly like rosemary, thyme, sage, and marjoram. You can also use a combination, but don’t overdo it otherwise the flavors can compete. Likewise, feel free to experiment with spices; cumin, Italian seasoning, cajun, curry powder, smoked salt, etc., would work.
• Acid: Adding a teaspoon (or so) of apple cider vinegar, white/red wine vinegar, or even lemon juice to the soup at the end will add depth and round out the flavors.
• Spicy: A little chili sauce or a sprinkle of red pepper flakes will add some heat to this soup recipe.
• Grains: For a heartier soup, add a grain like quinoa, rice, or whole wheat pasta. I prefer to cook and add it to the soup bowls (and store leftovers separately), so they don’t soak up too much broth in the soup and become mushy.

Tips for Best Results

FAQs

Serving Recommendations

You can enjoy this homemade vegetable soup alone or with a side. I like to serve mine with a sprinkling of parmesan cheese (or other cheese like cheddar), a tablespoon of yogurt (or veggie dip), and a slice of whole-grain, rye, or baguette.

For extra protein, I sometimes top the soup with some leftover protein like crispy tofu (or air fried), baked chicken breast (cubed or shredded), or even a handful of cooked crumbled ground turkey, chicken, or beef. You could also spoon in pesto for extra flavor. You could also enjoy the soup with a simple leafy green salad or chopped salad.

Making This Recipe in Advance

Store: Allow the soup to cool for between 1- 1 ½ hours before transferring to an airtight container. Store in the fridge for up to 2 days (any longer, and I find the veggies become too mushy).

Freeze: Transfer it to a freezer-safe container or bags (portioned for easy thawing) and freeze for up to 2 months. If you have opted to use potatoes in this soup, be aware that the texture may change upon thawing.

Reheat: Reheat the vegetable soup on the stove over low heat. You can also reheat the soup from frozen; it just takes longer.

More Vegetarian Soup Recipes

Share this recipe:

Vegetable Soup

Healthy Vegetable Soup recipe is jam-packed with fresh or frozen veggies for an easy and flavor-packed, meat-free soup. Even better, you can prepare this versatile chunky veggie soup using the stovetop, slow cooker, or Instant Pot, and it tastes miles above any canned version!

4.9 from 37 votes

Print Save Rate

Course: Soup and Stew

Cuisine: American Ukrainian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 198kcal

Author: Olena Osipov

COOKING MODEPrevent your screen from going dark

Ingredients

• 4 large potatoes medium chopped
• 3 large carrots medium chopped
• 3 medium celery stalks medium chopped
• 3 cups bell peppers medium chopped
• 2 medium zucchini medium chopped
• 1 medium onion finely chopped
• 2 cups corn fresh or frozen
• 6 cups vegetable stock low sodium
• 28 oz can diced tomatoes low sodium
• 3 bay leaves
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 3/4 tsp salt
• Ground black pepper to taste
• 1 tbsp avocado oil
• 1 medium garlic clove grated
• 1/3 cup dill or parsley finely chopped
• Parmesan cheese and yogurt for garnish

US Customary – Metric

Instructions

Stovetop Vegetable Soup

• Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
• Add potato, carrot, celery, pepper, stock and diced tomatoes; stir.
• Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
• Add zucchini and corn, cover and simmer for 5 more minutes.
• Turn off heat, add grated garlic and dill.
• Serve hot garnished with Parmesan cheese and yogurt.

Slow Cooker Vegetable Soup

• Add a 6 oz can of tomato paste and skip zucchini.
• In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours.
• Add garlic and dill (parsley); serve hot with a dollop of plain yogurt.

Instant Pot Vegetable Soup

• Add a 6 oz can of tomato paste.
• In Instant Pot, add all ingredients in the order listed above except zucchini, dill, cheese and yogurt. Pressure cooker shouldn’t be more than 2/3 full.
• Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.
• After display beeps and says OFF, do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
• Open, add zucchini, close the lid and let sit for 5 minutes.
• Add garlic and dill (parsley); serve hot with freshly grated Parmesan cheese and/or a dollop of plain yogurt.

Store: Refrigerate for 2 days in an airtight container. It is so great for quick lunches and easy dinner leftovers! I find any longer than that results in the vegetables becoming too mushy.

Freeze: I recommend freezing soup right after cooking. Transfer to an airtight glass container and freeze as soon as soup has cooled down. You can also freeze leftovers, but any further past day 2 will result in mushy vegetables. Note that potatoes may change in texture upon thawing

Reheat: Vegetable soup can be easily reheated on the stove on low heat. You can also reheat frozen soup by simmering it on low (it just takes longer).

Video

Notes

• Frozen and other vegetables work: Use your favorites. You can also add thinly shredded cabbage 15 minutes before other ingredients as it takes a bit longer to cook.
• Adjust sodium: I used low sodium broth and diced tomatoes. If yours is not, add less salt to taste.
• Must do secret ingredient: Smoked paprika is the secret ingredient that makes this soup super flavorful. I definitely wouldn’t trade it for regular paprika.
• If you want thicker soup: Insert an immersion blender right into the pot. Pulse a few times until it is as thick as you like! 
• Serving plates: My tip for you is to buy wide deep plates for hearty soups. Using deep plates makes it easier to load up on soup and soup will cool off faster (which is huge for kids).

See recipe post for more tips and FAQs.

Nutrition

Serving: 2cups | Calories: 198kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 269mg | Fiber: 7g | Sugar: 10g

Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.