by Olena

Vegetable Soup

by Olena

4.9 from 21 reviews

Vegetable Soup with fresh or frozen vegetables is healthy, simple and delicious. Make on the stove, in Instant Pot or slow cooker.

vegetable soup

Vegetable Soup Recipe

This vegetable soup is HUUUUGE! Why? Because it can be anything! Wanna call it diet or detox veggie soup? Go for it because it is loaded with fiber, belly filling liquids and flavor. Basically, this is internet world’s best vegan vegetable soup!

Is Vegetable Soup Healthy?

As I always say, everyone has their own definition of “healthy”. Here is my take on vegetarian soup.

  • Loaded with vegetables. Everyone needs to eat more vegetables. Eating more veggies cannot be bad.
  • Great source of many essential vitamins and nutrients. For example, vitamin A in carrots and vitamin C in tomatoes.
  • Low in calories and high in fiber to keep you satiated for long period of time.
  • No BPA and low in sodium unlike canned soup.
  • You control the quality of ingredients.

vegetable soup recipe garnished with yogurt and dill

How Our Family Eats Veggie Soup

We treat soup as a main meal. It is dinner 99% of the times because it is fast, easy, healthy, cheap and filling. I grew up in Ukraine eating healthy soups every-single-day. Now living in Canada I still cook it at least 3 times a week.

My tip for you, besides falling in love with “soup for dinner” concept, is to buy wide deep plates the rest of the world uses for pasta and use for soup. It cools off faster (huge for kids) and prevents running to the stove refilling the cereal bowl about 3 times. That’s how we used to roll until I bought these 8 Corelle plates.

Homemade Vegetable Soup Ingredients

Want to make it with abundance of organic garden or mixed frozen vegetables? Fridge raid? Go for it! This homemade vegetable soup can stand whatever life throws at you. Including going bad zucchini in a veggie drawer.

  • Zucchini
  • Corn
  • Pepper
  • Green beans
  • Potato
  • Carrot
  • Celery
  • Onion

Can I Use Frozen Vegetables?

Of course. Vegetables like peas, carrots, green beans, corn, bell pepper, squash, cauliflower and potato work. Any vegetable will work. I often use this soup as a fridge and freezer clean out. Everything but kitchen sink.

Do not question every step you make when cooking. Do what works for you. Do not think how it should be. If it tastes good for you, then it is a good soup. That is how eating healthy becomes easy.

fresh and frozen vegetables in bowls and canned tomatoes

How Many Calories and Carbs?

2 cups of mixed vegetable soup contains about 230 calories.

This soup will fill you up with good for you carbs and you will not need a slice of bread. Buns are for the boys. 2 cups contain 47 grams of carbs. Good for you carbs. Please do not confuse white pasta simple carbs with whole foods complex carbs. Last one offers more health benefits than the first one.

How to Season Vegan Vegetable Soup

Vegetables are pretty bland, so proper seasoning is key for best vegetable soup:

  • Low sodium vegetable broth
  • Smoked paprika
  • Dried herbs
  • Bay leaves
  • Fresh dill or garlic at the end.

homemade vegetable soup ingredients

How to Make Vegetable Soup

Easy vegetable soup is perfect for summer. During hot months I like to simmer it on a stove for 30 minutes or until vegetables are tender. This method results in crunchy vegetables and lighter soup. Although kitchen feels warmer.

In winter, I prefer thick and hearty consistency soup. And below are 2 methods I use.

In Crock Pot

  1. Add all ingredients + 6 oz can tomato paste to a large crock pot.
  2. Cook for 8 hours on Low or 4-5 hours on High.

In Instant Pot (Pressure Cooker)

  1. Add all ingredients + 6 oz can tomato paste to Instant Pot.
  2. Cook on High pressure for 20 minutes.
  3. Release pressure using Quick Release.

Or just use Instant Pot vegetable soup recipe that I recently posted.

Tip: Instant Pot and slow cooker should not be overlooked during summer. Place slow cooker or release steam on pressure cooker outside and your kitchen stays cool.

easy vegetable soup in a pot

Healthy Vegetable Soup FAQs

How Long Does It Last in the Fridge?

Refrigerate for maximum 2 days. I find longer than that vegetables become too mushy. If this recipe is too much for your family follow the next step.

Can You Freeze It?

Yes. I recommend to freeze soup right after cooking. Transfer to an airtight glass container and freeze as soon as soup has cooled down. Or freeze leftovers as soon as after day 1. Later vegetables become more mushy sitting in liquid.

How to Thicken Veggie Soup?

If you want more hearty and thick soup, insert an immersion blender right in the pot. Pulse a few times until it is thick as you like.

Can You Add Cabbage?

Yes. To cook soup with cabbage, add thinly shredded cabbage 15 minutes before other ingredients. Cabbage is a vegetable with tough fibers. It takes a bit longer to cook.

Can Dogs Eat It?

You might think it is a funny question. It is not. In Ukraine, where I grew up, all dogs and cats ate real food. There was no processed pet food. All animals ate our food and leftovers from the table.

Possible Substitutions

  • Fresh Vegetables. Use any combination of frozen vegetables. For example, peas, carrots, green beans, corn, bell pepper, squash, cauliflower, potato. Any vegetable will work.
  • Broth. In place of vegetable broth, use low sodium chicken broth or beef broth. If you are not strict vegetarian or vegan.
  • Dried Oregano. Substitute dried oregano with dried basil or Italian seasoning.
  • How to Make Vegetable Soup with Fresh Tomatoes. Instead of canned diced tomatoes I love to use fresh tomatoes. When they are in season August – September. Dice 1 lb of tomatoes and add with other ingredients. I love fresh tomato vegetable soup! Tomatoes fall apart and soup tastes very good with garlic and yogurt or sour cream. Yum.

vegetable soup closeup with melted cheese

What Goes Well with Veggie Soup?

  • Sprinkle Parmesan cheese in a bowl with warm soup
  • Add a dollop of yogurt or sour cream
  • Toast whole grain bread or buy fresh rye bread or baguette. OMG YUM!!!


Cold? Try These Cozy Healthy Soup Recipes:


Best Ever Vegetable Soup

4.9 from 21 reviews

Vegetable Soup with fresh or frozen vegetables is healthy, simple and delicious. Make on the stove, in Instant Pot or slow cooker.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Stovetop, Slow Cooker, Instant Pot
  • Cuisine: American Ukrainian


  • 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 (frozen OK)
  • 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


Stovetop Vegetable Soup

  1. 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.
  2. Add potato, carrot, celery, pepper, stock and diced tomatoes; stir and cover. Bring to a boil, reduce heat to low and simmer for 25 minutes or until potato is fork tender.
  3. Add zucchini and corn, cover and simmer for 5 more minutes.
  4. Turn off heat, add 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.

  1. In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours.
  2. 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.

  1. 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.
  2. 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.
  3. 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.
  4. Open, add zucchini, close the lid and let sit for 5 minutes.
  5. Add garlic and dill (parsley); serve hot with a dollop of plain yogurt.

Store: Refrigerate in an airtight container for up to 5 days.


I used low sodium broth and diced tomatoes, so if yours is not then add less salt to taste.

Smoked paprika is the secret ingredient that makes soup super flavourful, and then Parmesan cheese of course, and dill and fresh garlic. It’s a combo. But I definitely wouldn’t trade it for regular paprika.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

53 comments on “Vegetable Soup

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  1. I make this soup once a week. We love the flavors and all of the veggies. Great way to get your dail requirement of veggies.

  2. Yummy! Although it definitely has a longer cook time than 25 minutes (the vegetables take 35 minutes, not even including how long it takes to boil) and you would have to be the worlds fastest chopper to prep this in 10 minutes! So prepare an hour ahead if you’re not using an instant pot

  3. This was fantastic! Made it for myself, my husband and 1 yr old and pretty sure it’s my daughters favorite meal! And my husband loved it as well!! Definitely adding this into the weekly rotation! Thank you!

  4. Just made this. Fantastic recipe and clear easy description of all the different veggies and additions to this recipe. Loved adding the zucchini at the end.

  5. Hey! I was going to add cabbage and use an instant pot. When would I add the cabbage? I’m so looking forward to making this! Thank you so much 🙂

  6. Just finished making this recipe and it was amazing! Definitely is a keeper and will go back to it!! The only thing I added was bouillon granules at the end just to boost the broth flavor at the end. Thank you for sharing such an awesome recipe!!

  7. I just wanted to say that this is the third recipe of yours that I have used, and all have been simply DELICIOUS! So flavorful. Thank you so much. (And I never bother to sign up to comment, until NOW!)! We’re extra grateful, as we’re getting better and better at having meatless meals, but always looking for more recipes to help us do so.

  8. My family loves soup and this is our new fav! Every time I make this soup I add something different but with the basis you have provided, it turns out delicious every time! I think it’s the paprika 🙂 Thank you!!

    1. My dad and sister were sick so I wanted to make them something healthy and delicious. But my little sister is really picky so I told her I would make somethibg incredibly delicious.
      When she took one bite, she turned around and just walked away in silenceXD. That means she likes it! Thank you for the recipe! My dad loved it too! And he’s a picky eater.

  9. While I haven’t made it yet I can tell just from reading it that it will be a winner.

    Thanks for sharing it.

  10. Love all your recipes and especially can relate to vegetable soup being served like your Ukraine childhood weekly…my mother fixed soup weekly just like her mother but she came out of a family of 10 children and there wasn’t a leftover that was wasted…my grandmother on my mother’s side fixed her signature leftover Friday’s Soup every week….it was her opportunity to clear the refrigerator of any leftovers from the week then she’d add homemade broth and home grown canned tomatoes if it was during the Winter months, however always adding fresh vegetables from the garden in the Summer…it didn’t make any difference the temperature she served her soup on Fridays…no food was wasted…and we also fixed and feed our pets human soup and food no store bought kibbles at our house…and our pets were all healthy…..Saturdays and Sundays were big meals menus and there always were pot roast or chicken dishes that with vegetables all the bones were salvaged and they were pressured cooked for broth which was used for her Fridays soups…there was never a Fridays soup that was the same…the flavors were fantastic…my grandfather would joke and say there floats Monday’s lima beans, Tuesday’s black eyed peas…and we’d all laugh when he’d ask what happened to Thursday’s potatoes to which usually had been eaten as fried pototo pancakes for breakfast…he’s say (what does a man have to do to get potatoes in Friday’s soup?) To which grandmother would say (Walter you have to not eat all the leftovers or grow more pototoes!) Those were wonderful childhood days and memories…of course I continue her Fridays Soup as a family tradition…

    1. Oh good old childhood days and memories. Memories of grandparents stay forever. I appreciate 2019 in many ways but miss good old simple life…when people spent more time together and not devices, and when life was simple without overthinking who is who and what to say is ok. sigh.
      Yes, pets in Ukraine ate human real food and lived 20-30 years. Vets were for emergencies. That is hwy I refuse to have a pet here, they all get sick from this dry food and die early. Even chicken were fed scraps lol. My grandma was making stew for them lol. Memories are everythign and the only thing that’s left eventually. Have a great week!

  11. This is a very nicely balanced recipe and I’m glad I read the introduction and it encouraged me to use what I had on hand and tasted good to me. I did not have carrots or celery and only two potatoes I did have cauliflower though and fresh tomatoes from the garden I was a little leery about the smoked paprika cause it can be so very overpowering but the one teaspoon was perfect for the pot. Thank you for the recipe I’ll be sure to make it again

  12. Made this for lunch and leftovers to take to work during the week. While it was cooking up I wasn’t sure how it was going to turn out but it was delicious!! I will be adding this to my winter rotation for sure! Thanks for the great recipe ?

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