Vegetable Soup

Fresh and healthy vegetable soup—what a classic! It’s the perfect go-to for lunch or to cozy up with on a chilly day.

Vegetable Soup Overview

Nothing beats a cozy bowl of warm soup, right? If you grew up on good old canned vegetable soup, you’re in for a treat with this recipe! Trust me, it’s way tastier and way better for both kids and adults. Using fresh veggies really takes it to the next level and makes each spoonful so delicious!

Here’s a quick rundown of how to whip it up: Start by chopping your favorite veggies into bite-sized pieces. Sauté some onions, carrots, and celery until they're nice and fragrant.

Then, throw in the broth, canned diced tomatoes, potatoes, and green beans, along with your favorite spices. Let everything simmer until the veggies are nice and soft, and then toss in some frozen corn and peas right at the end. Easy-peasy!

Recipe Ingredients

• 2 Tbsp olive oil
• 3 carrots - peeled and chopped small
• 2 celery stalks - chopped
• 1 cup chopped yellow onion
• 3 minced garlic cloves
• 32 oz vegetable broth
• 30 oz canned diced tomatoes - with liquid
• 3 Yukon gold potatoes - peeled and chopped (about 2 cups chopped)
• 1 cup chopped green beans - fresh or frozen
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp ground black pepper
• 1 cup frozen corn
• 1 cup frozen peas

How To Make Vegetable Soup

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

PREP: Wash and chop all the vegetables first. Peel and chop 3 carrots into small bite size pieces. Chop 2 celery stalks small. Chop 1 cup yellow onion, chop 3 yellow potatoes (this will be about 2 cups worth when chopped), and cut fresh green beans into small pieces to equal 1 cup worth (you can also use frozen beans for this).

STEP 1: In a pot over medium-high heat, add 2 tablespoon olive oil, 3 chopped carrots, 2 chopped celery stalks, and 1 cup chopped yellow onion. Saute the vegetables for 5 minutes, stirring occasionally.

STEP 2: Stir in 3 minced garlic cloves and let cook for 30 seconds.

STEP 3: Now add in 32 oz vegetable broth, 30 oz canned diced tomatoes with the liquid, 3 chopped yellow potatoes, 1 cup chopped green beans, 1 teaspoon Italian seasoning, 1 teaspoon salt and ½ teaspoon ground black pepper. Mix together. Bring the pot to a boil then reduce to let it simmer for 8-10 minutes, or until potatoes, carrots and green beans are softened when poked with a fork.

STEP 4: Once the veggies have softened, add in 1 cup frozen corn and 1 cup frozen peas. Cook for 2 minutes until the corn and peas have heated through. Now the soup is ready to serve.

How To Store Leftovers

• Refrigerate – Store leftover soup in an airtight container in the fridge for up to 3-4 days.
• To Reheat – Add the recipe back to a pot on the stove to reheat over medium-high heat. Soup can also be reheated in the microwave.