Best vegetable soup ever, no kidding, it's so easy to make using a bag of frozen organic vegetables! No matter your culinary skill level or budget, you can create a hearty vegetable soup dinner with all the flavor and nutrition you need to keep bellies happy and well-fed.
In this article, you'll find an easy recipe for vegetable soup that will keep everyone satisfied using green beans, tomatoes, corn, peas, carrots, celery, and onion. Plus, you'll learn how to customize the soup, and get tips on how to store and reheat the soup so that you can enjoy it all week.
It's the perfect solution to a busy weeknight dinner to warm you up on a chilly winter day with a few simple ingredients! Just as easy as this 10-minute vegetarian taco salad bowl recipe! Try it with homemade gluten-free bread or gluten-free bread sticks from my site.
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Easy ingredients with mixed vegetables
Our easy vegetable soup uses a bag of frozen mixed vegetable blend and fresh vegetables. In 30 minutes, you'll have a pot of nourishing soup that will leave you feeling satisfied and cozy. So let's get started!
- can diced tomatoes
- bag mixed vegetables that include green beans, corn, peas, carrots
- vegetable broth (you can also use chicken bone broth, vegetable stock, or chicken stock)
- white or yellow onion
- celery stalk (leaves removed)
- lemon juice
- cumin
- fresh parsley
- pink Himalayan salt
- black pepper
- dry Bay leaf
See recipe card for quantities.
Instructions
In a large saucepan, add all of the ingredients. Cover and turn the heat to high until the edges of the soup start to bubble. When they start to bubble turn the heat down to medium-low to simmer and cook covered for about 20-30 minutes until the vegetables are soft. Season with extra salt and pepper to taste.
Hint: When making soup, you'll want to have the soup start to boil to kill off any bacteria from produce. You don't want to just boil the soup though as that can loose nutrients. Once it comes to a bubble on the sides and just starts to boil, turn the heat right down to simmer. The longer it simmers the more flavorful the soup becomes.
Soup variations
Serve this soup in various forms! Add beans, gluten-free pasta noodles, and/or cheese and turn it into an Italian vegetable soup. You can serve it for dinner by itself or with cheese quesadillas, fresh bread, or grilled cheese. Leftovers can be packed for school lunches the next day.
It is also vegan and caters to most specialized diets if you have an dietary concerns.
- Minestrone soup - this soup can easily be transformed into a minestrone soup quickly by adding cooked noodles and beans into the recipe right before serving. I change it up sometimes for my kids this way.
- More vegetables - add diced mushrooms and red or Yukon potatoes to this soup for a heartier soup.
- Grains - add 2 cups of water and 1 cup of macaroni pasta or whole grain rice while the soup simmers.
- Protein - add cooked ground turkey meat or ground sausage. For vegetarian protein, try adding 1 can of rinsed and drained garbanzo (chickpeas), kidney beans or white beans.
See this mushroom vegetable soup version on my website!
Equipment
Stone bakeware and a coated enamel cast iron stockpot takes longer to heat up than metal pots. You can use either stone or a metal large pot to make vegetable soup. Just note that using a metal pot will heat up quicker.
I like to use a stainless steel metal pot saucepan or coated enamel cast iron Dutch oven like these for making soups.
Storing vegetable soup
Properly stored vegetable soup should last in the refrigerator for 3 to 4 days. The taste may start to change after 3 days, although the tomato based acidity may make it last longer than 3 days. To make your hearty vegetable soup last all week, freeze it.
Store leftover soup in the refrigerator for up to 4 days. To make it last longer, store the soup in a freezer bag or container in the freezer for up to 3 months.
Reheating soup
If the vegetable soup was previously frozen then let it thaw first in the refrigerator before heating it. Add the soup to a saucepan on the stove and bring it to a boil on the edges. Then turn the soup down to a simmer and heat until warm. Serve the reheated soup and enjoy!
FAQ
To make vegetable soup more hearty, add more vegetables! You can use a bag of frozen vegetable medley and then add other produce like fresh onion, celery. In addition to that, add mushrooms, zucchini, spinach, and root vegetables like potatoes.
In this easy vegetable soup recipe, we add all the produce to a large pot and cook it. To make it even more flavorful you can caramelize the frozen vegetables, onion, and celery first in 2 tablespoons of olive oil or vegan butter first for about 7 minutes. Then add in the broth, tomatoes, and seasonings.
When soup tastes bland, try adding more acidic foods rather than salt. Acidic foods include apple cider vinegar, red wine vinegar, white wine vinegar, wine, lemon juice or lime juice. Just a splash more can add just the right pop of flavor the soup needs!
You can also add a dollop of yogurt, Greek yogurt, pesto, or sour cream to give soup more bright taste.
Related recipes
Looking for other soup recipes like this? Try these:
What to serve with soup
These are my favorite dishes to serve with this hearty vegetable soup recipe:
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Easy Vegetable Soup
Ingredients
- 26 ounce can diced tomatoes can or box
- 16 ounce bag mixed vegetables medley green beans, corn, peas, carrots
- 4 cups vegetable broth
- ½ onion diced
- 1 celery stalk diced
- 1 lemon juice of
- 2 teaspoons cumin
- ⅓ cup fresh parsley chopped
- ½ teaspoon pink Himalayan salt
- black pepper to taste
- 1 Bay leaf whole
Instructions
- In a large saucepan, add all of the ingredients. Cover and turn the heat to high until the edges of the soup start to bubble. When they start to bubble turn the heat down to medium-low to simmer and cook covered for about 20-30 minutes until the vegetables are soft. Season with extra salt and pepper to taste.
Notes
Nutrition
Conclusion
A family favorite and kid-approved healthy vegetable soup recipe full of green beans, tomatoes, corn, peas, carrots, celery and onion!
This quick and easy vegetable soup is brought to you by my middle child. He helped me create the original recipe one night when we needed dinner on the table fast! It is one of the simplest soups to put together. You'll be amazed at how much flavor you can get out of a handful of pantry staples and freezer produce.
Linda says
Just a couple of changes. I add diced mini colored sweet peppers, and some Better Than Bouillon beef flavoring to mine. My secret ingredient is BBQ sauce, not too much just enough to enhance the flavor.
I also cook mine in my Instant Pot for 45 to 50 minutes.
Danielle Fahrenkrug says
Hi Linda! What a wonderful secret ingredient to the recipe! BBQ sauce is my favorite addition to so many things:-).