Name: Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 1/2 tsp ground black pepper; 1 cup frozen corn; 1 cup frozen peas

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!

Carton of broth, canned diced tomatoes, bowls of frozen peas, green beans, yellow onion, frozen corn, olive oil, some potatoes, celery sticks, carrots, and seasonings

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

Chopped onion, carrots, green beans, potatoes and celery on a cutting board with a knife.

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).

Four images of a pot, first with chopped onion, carrots and celery uncooked. Second with those vegetables mixed and cooked. Third image with a clump of minced garlic dumped into pot. Four with it mixed together.

STEP 1: In a pot over medium-high heat, add 2 Tbsp 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.

Green beans, potatoes and spices dumped into the soup pot first unmixed then mixed. Then frozen corn and peas dumped in first unmixed then mixed.

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 tsp Italian seasoning, 1 tsp salt and ½ tsp 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.

Soup ladle scooping up the vegetable soup.

Recipe Tips

Check doneness by poking potatoes, beans and carrots with a fork. I recommend leaving them tender crisp as they will naturally soften a little bit after cooking and you don’t want them too soggy.

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.

A pot of vegetable soup with a soup ladle.

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Vegetable Soup

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 8 servings

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

Instructions

In a pot over medium-high heat, add 2 Tbsp olive oil, 3 chopped carrots, 2 chopped celery stalks, and 1 cup chopped yellow onion. Saute the vegetables for 5 minutes, stirring occasionally.
Stir in 3 minced garlic cloves and let cook for 30 seconds.
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 tsp Italian seasoning, 1 tsp salt and ½ tsp 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.
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.

Nutrition

The nutritional information provided is an estimate and is per serving.

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