Dinner

Vegetable Soup Recipe

ByHarry Bern February 20, 2026February 20, 2026

Introduction

This hearty vegetable soup is a comforting blend of fresh vegetables and savory broth, perfect for any time of year. Easy to make and full of flavor, it warms you up from the inside out with every spoonful.

A white bowl filled with vegetable soup sits on a white plate on a white marbled surface. The soup has a clear orange broth and is loaded with visible layers of colorful vegetables including bright orange carrot slices, yellow corn kernels, green peas and beans, and red tomato chunks with green herbs sprinkled on top. To the upper left, three square crackers lay on a white plate, and a silver spoon rests on the white plate beside the bowl. A glass of ice water and a red cloth napkin are in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1 1/4 cups chopped celery (about 3 stalks)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme or 1 Tbsp fresh thyme leaves
Salt and freshly ground black pepper, to taste
1 1/2 cups chopped frozen or fresh green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat.
Step 2: Add chopped onions, carrots, and celery. Sauté for 4 minutes, then add minced garlic and sauté for 30 seconds more until fragrant.
Step 3: Pour in the broth and undrained diced tomatoes. Add diced potatoes, chopped parsley, bay leaves, and thyme. Season with salt and freshly ground black pepper to taste.
Step 4: Bring the soup to a boil, then stir in green beans.
Step 5: Reduce heat to medium-low, cover the pot, and simmer for 20 to 30 minutes until the potatoes are almost tender.
Step 6: Add the corn and peas, then cook for 5 more minutes. Remove bay leaves before serving. Serve the soup warm.

Tips & Variations

For a richer flavor, use homemade vegetable broth instead of canned.
Swap green beans for zucchini or bell peppers for seasonal variety.
Add a pinch of red pepper flakes for a touch of heat.
For a vegan version, choose vegetable broth instead of chicken broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until heated through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white pot filled with vegetable soup sits on a white marbled surface covered by a red cloth, the soup showing multiple layers of bright ingredients: diced red tomatoes, orange carrot slices, white potato chunks, green peas, corn kernels, and green beans all in a red-orange broth, topped with sprinkled fresh green herbs. A silver spoon rests inside the pot. Nearby, a white plate holds square saltine crackers with a light texture and small holes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work beautifully. Just adjust cooking times slightly as fresh veggies may take a bit longer to cook than frozen.

Is it possible to make this soup in a slow cooker?

Absolutely. Follow steps 1 and 2 on the stove to sauté, then transfer all ingredients except corn and peas to a slow cooker. Cook on low for 6-8 hours and add corn and peas in the last 30 minutes.