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Vegetable Soup Recipe

5 from 1 reviews

How to make easy and healthy homemade vegetable soup with mixed fresh or frozen vegetables and simple seasoning on the stove, Instant Pot or slow cooker.

  • Author: Olena of ifoodreal.com
  • 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

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 (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

Instructions

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.

Notes

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.