Easy Homemade Vegetable Soup | Healthy, Hearty, Simple Recipe (2024)

December 1, 2020 By The Cabin Diary 7 Comments The Cabin Diary is a participant in the Amazon Services LLC Associates Program. If you purchase through one of our links, we may earn a commission at no cost to you.

This easy homemade vegetable soup is flavorful, comforting, and uses NINE different kinds of vegetables! It’s the perfect recipe for a healthy dinner or meal prep (it freezes well).

About The Recipe

The best part of this recipe is that it’s a hearty, satisfying soup that also tastes FRESH. Because it uses 9 different kinds of vegetables it has freshness & depth of flavor that you can’t find in a canned soup!

This is an easy soup to make at home because it all cooks in one pot and makes a large batch. It freezes well and is a great recipe for meal prep.

Vegetable Soup is similar in ingredients & flavors to Minestrone Soup. The main difference is that Minestrone Soup has pasta (check it out if you’re in the mood for a hearty soup)!

Tips for Making Homemade Vegetable Soup

Chop Your Vegetables First

Chop your vegetables before starting the recipe. This recipe is easy to make, but it uses lots of different vegetables. Prep your vegetables before cooking and get out all of your ingredients to save time while you make your soup.

Taste Test

Taste test your soup while it’s cooking and before serving to ensure that you’ve added enough herbs, salt, and flavor to fit your preferences. If you find that you’d like more flavor, add additional Italian seasoning. You can also use 1/4 teaspoon red pepper flakes for spice.

Customize Your Vegetables

If there’s a vegetable that you’d prefer not to add, feel free to leave it out. You can add a little more of your favorite vegetables to make up for it.

Homemade Vegetable Soup Ingredients

The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need & how to make it:

Vegetables

• 1 medium yellow onion, chopped
• 4 large carrots, thinly chopped
• 4 stalks celery, chopped
• 4 (14.5 oz) cans low sodium vegetable broth
• 2 (14.5 oz) cans diced tomatoes, undrained
• 3 medium russet or gold potatoes, diced into ½” thick pieces
• 1 (15.5 oz can) kidney beans, drained & rinsed
• 1 ½ cups green beans, chopped (fresh or frozen)
• 1 ¼ cups corn (fresh or frozen)
• 1 cup peas (fresh or frozen)

Seasonings

• 1 tablespoon olive oil
• 1 bay leaf
• 1 ½ teaspoons Italian seasoning
• Salt and black pepper
• 1 lemon, juiced

How to Make Homemade Vegetable Soup

Step 1:

In a large pot or dutch oven over medium-high heat, heat the olive oil. Add the onions, celery, and carrots and saute for 4 – 5 minutes, until the carrots and celery are barely tender and the onions are translucent.

Step 2:

Add the broth, potatoes, tomatoes, green beans, kidney beans, bay leaves, Italian seasoning, and thyme to the pot. Add salt & pepper to taste. Optionally, add red pepper flakes for spice.

Step 3:

Bring the pot to a boil then reduce the heat to medium-low and simmer for 20 – 30 minutes, until the potatoes are almost fully cooked through.

Step 4:

Add the corn and peas, stir and cook for 5 more minutes. Taste and season with more salt & pepper if needed.

Step 5:

Stir in lemon juice just before serving. Optionally, garnish with chopped fresh parsley.