Easy Vegetable Soup

I love this easy vegetable soup recipe and make it often! It’s made with a light tomato broth and packed with healthy veggies. It’s so comforting and satisfying!

Vegetable Soup Recipe Video

I’ve been making this simple vegetable soup for years. It’s light, nutritious, and makes you feel good. It’s also adaptable to veggies in season or your fridge!

This cozy soup comes together in just one pot, making it perfect for a fuss-free, flavorful meal.

Bowl of easy vegetable soup

Key Ingredients

  • Vegetables: We use a lot of veggies for this soup, but feel free to use what you have on hand. I love onion, carrot, celery, potato or sweet potato, cabbage, and peas. You can customize this vegetable soup with your favorite seasonal vegetables! In the summer, add fresh zucchini or corn. In the winter, try hearty root vegetables like parsnips or turnips. The possibilities are endless!
  • Tomato paste and tomatoes: Make the base of our deliciously light broth. If you have fresh tomatoes, use them! I’ve shared how many you’ll need to substitute canned in the tips section of the recipe.
  • Garlic, fennel seeds, bay leaves, and red pepper flakes: Add a lovely flavor to our soup. I love fennel with vegetables and use either ground or crushed whole fennel seeds in this soup. Pepper flakes add a hint of heat (use as much as you like for your preferred spice level).
  • Broth: You can use your favorite broth in this recipe. I love this homemade vegetable broth when I have it on hand (it also makes this soup vegan and vegetarian). Use homemade bone broth (or store-bought) for a higher protein soup.
  • Apple cider vinegar or lemon juice: I love adding a bit of vinegar or fresh lemon juice before serving this soup. It brightens all the flavors and makes them pop.
A pot of homemade vegetable soup

How to Make the Best Vegetable Soup

You’ll start by sweating onions, carrots, and celery in olive oil with some tomato paste. Then, stir in more flavor with garlic, fennel seeds, salt, and pepper.

Pour in your broth (try homemade veggie or homemade chicken broth). Then, add canned tomatoes, potatoes, cabbage, and bay leaves (or add your favorite veggies).

You will allow the soup to simmer until the vegetables are tender, about 20 minutes. Then toss in frozen peas and cook them for a few more minutes to heat through.

Before you serve, taste the soup and adjust with more salt and pepper. For a pop of flavor, add a dash of apple cider vinegar or fresh lemon juice.

Vegetable Soup with potatoes, cabbage, carrots, and peas

Vegetable Soup Variations

  • To add protein, stir in cooked or canned beans. Try white beans, chickpeas, lentils, and black beans. See our lentil soup or this white bean soup with vegetables for inspiration.
  • To add pasta, stir in pasta 10 minutes before the veggies soup has finished cooking. I love smaller pasta shapes like orzo in soup or adding tortellini (like in this veggie tortellini soup).
  • To make it creamy,  add a splash of cream, milk, or unsweetened dairy-free milk at the end. You can also stir in a little bit of unsweetened yogurt or sour cream. Or blend all the ingredients like we do with this creamy vegetable soup.
  • Or, add more veggies! You can add as many vegetables as you like to this soup. Feel free to toss in a handful of other vegetables, such as cauliflower, summer squash, or corn.
Homemade Vegetable Soup

Easy Vegetable Soup Recipe

  • PREP
  • COOK
  • TOTAL

This hearty vegetable soup recipe is healthy, easy to make, and tastes amazing. It’s also vegan when you use vegetable broth. Since vegetables vary by seasonality, swap or add different vegetables for the veggies listed below. Kale or spinach, for example, is an excellent substitute for cabbage.

Makes about 8 cups of soup or 4 to 6 servings

Watch Us Make the Recipe

You Will Need

3 tablespoons olive oil

2 cups chopped onion, 1 large

1 ½ cups chopped carrot, 3 to 4 carrots

1 ½ cups chopped celery, 2 to 3 stalks

2 tablespoons tomato paste

4 teaspoons minced garlic, 4 cloves

3/4 teaspoon ground fennel seed

1/2 teaspoon ground black pepper

1/2 teaspoon fine sea salt, plus more to taste

1/8 to 1/4 teaspoon crushed red pepper flakes, optional for heat

1 (15-ounce) can diced tomatoes with their liquid

6 cups (1420ml) stock or broth, see our veggie broth or chicken stock

2 cups chopped potato, 2 medium

3 to 4 heaped cups chopped or shredded cabbage

2 bay leaves

1 cup frozen peas

1/2 teaspoon apple cider vinegar or fresh lemon juice, optional

Directions

    1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.

    2Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.

    3Pour in the canned tomatoes and their juices and the stock/broth.

    4Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, then reduce the heat to maintain a low simmer.

    5Simmer for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.

    6Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or use lemon juice). Taste and season with more salt, pepper, or vinegar. Serve.

Adam and Joanne's Tips

  • Storing: Homemade vegetable soup lasts in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. I love freezing individual servings of this soup. To thaw, leave it in the refrigerator overnight and gently reheat the next day.
  • Fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for one 15-ounce can of diced tomatoes.
  • The nutrition facts provided below are estimates. Calculations included vegetable broth.
Nutrition Per Serving Serving Size 1 cup / Calories 137 / Total Fat 5.7g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 677.5mg / Carbohydrate 20.3g / Dietary Fiber 4.9g / Total Sugars 7.5g / Protein 3.2g
AUTHOR:  Adam and Joanne Gallagher
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99 comments… Leave a Review
  • Cassandra Dull May 7, 2024, 2:05 pm

    Can I use dried peas instead of frozen? I have a large bag and am looking at ways to use them to but have never cooked with dried peas. Would it still just be 5 minutes of cook time for them or longer?

    Reply
    • Joanne May 30, 2024, 6:48 pm

      Dried peas will take much longer (more like cooking dried beans). You can cook them in advance and then use them in the soup.

      Reply
  • Nadine April 29, 2024, 9:07 pm

    Turned out good. It’s a cold rainy day, I wanted vegatable soup and needed a place to start. Followed the recipe almost to a T. Had no stock at all, I thought “I’ll just use water”. When I was digging for frozen peas, I found a small container of pureed acorn squash and thought what the heck so I put that in there and added onion and garlic powder. I think it kinda made up for no stock. I didn’t find peas so added a can of butter beans. Had no fennel so sub’d dill seed. Really good with a grilled cheese on the side. Even hubby likes it and he’s picky these days.

    Reply
    • Joanne April 30, 2024, 12:48 pm

      Hi Nadine, It sounds like you pulled out all the stops for this soup! I am so glad our recipe worked well for a guide. Thank you for coming back and sharing.

      Reply
      • Nadine May 1, 2024, 6:32 pm

        Joanne, I wanted to add, the ratio of celery, carrots, potatoes etc, was nice. I appreciated the approximate number of units to get the cups measurements, and I NEVER would have thought of fennel (or celery) seed. I will use your recipe again, rest assured, and make sure I have peas, it needs the peas if just for the color to make it prettier!

        Reply
  • Brenda Wilkie. February 20, 2024, 5:23 pm

    Thank you for sharing your recipes and insight. My family loves this vegetable soup recipe. You two Rock!! Brenda.

    Reply
    • Adam February 20, 2024, 6:14 pm

      You are so welcome! So glad that your family loves the veggie soup 🙂

      Reply
      • Love it May 26, 2024, 4:50 pm

        I’m making this for a elderly who is 90 yrs young and I know this will be a hit but instead of peace I’m going to use green beans so thank you very much this looks so delicious I’m so excited to make this recipe and more

        Reply
  • Belind February 13, 2024, 3:54 pm

    Had all the ingredients plus some zucchini and added white beans. Just the beginning without finishing & trying for taste could tell is a recipe keeper. Thanks

    Reply
    • Joanne February 14, 2024, 3:18 pm

      Your comment just gave me inspiration! Love the idea of adding zucchini and beans. Might encourage others to try their own variations – thanks for sharing your idea!

      Reply
  • Nancy Nichol January 24, 2024, 10:01 pm

    On my first bowl and this is a fanatastic soup! Tasty, healthy and economical. Can’t ask for more. Thank you.

    Reply
  • web desining December 11, 2023, 2:56 am

    Perfect for a winter meal & plenty for a couple or a family. I followed the recipe, but left out the frozen peas & used oregano instead of fennel. Thank you for sharing & look forward having the leftovers! I’ll check out more recipes on this site

    Reply
  • Scott Robbins October 30, 2023, 7:15 pm

    This was the best vegetable soup that I’ve had! My wife used to make vegetable soup at Halloween before the kids went out to trick or treat. I keep the tradition going. I saw your recipe and tried it out.Thank you Adam and Joanne!

    Reply
    • Joanne January 17, 2024, 2:39 pm

      I’m so thrilled to hear that your soup turned out amazing! Love the Halloween tradition!

      Reply
  • Sally Matthews May 31, 2023, 6:11 am

    This is the second time of making this, I love it and so does my neighbour, we both have mobility issues so can’t do complicated recipes these days.Cant keep leftovers it’s so delicious I can’t leave it alone 😋

    Reply
    • Joanne January 17, 2024, 2:40 pm

      We are so happy you enjoy it so much. Thanks for coming back and letting us know!

      Reply
  • Kate May 24, 2023, 6:26 am

    I made this soup didn’t use tomatoes only vegetable stock. I also used fresh thyme this soup is beautiful.

    Reply
    • Joanne January 17, 2024, 2:40 pm

      I bet the fresh thyme was lovely! Thanks for sharing, Kate.

      Reply
  • Ida March 27, 2023, 8:20 pm

    I’m making this right now! I added broccoli, snow peas and Brussels sprouts and mushrooms. Also, a can of beans!

    Reply
    • Joanne January 17, 2024, 2:40 pm

      Such fantastic additions! Thanks for sharing, Ida.

      Reply
  • Erika January 16, 2023, 9:51 pm

    This soup was healthy & easy to make. Perfect for a winter meal & plenty for a couple or a family. I followed the recipe, but left out the frozen peas & used oregano instead of fennel. Thank you for sharing & look forward having the leftovers! I’ll check out more recipes on this site 😁

    Reply
    • morgan August 3, 2023, 12:49 am

      i love what you cook

      Reply
    • Joanne January 17, 2024, 2:41 pm

      This soup makes for some great leftovers! I love it for lunch the next day.

      Reply
  • resti November 23, 2022, 7:15 am

    so delicious and easy to make, I was indonesian and this the first time making one soup vegetable with tomatoes sauce, it taste rich and tomatoeish.. you should try making vegetable chicken asian soup too!

    Reply

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