Many-Veggie Vegetable Soup

Use whatever veggies you have on hand in this flexible vegetable soup recipe! It's easy to make, great for warming up on cold nights & vegan, too.

Many-Veggie Vegetable Soup

A few weeks ago, I was pretty sick. It’s not usual for me, but I didn’t leave the sofa for three or four days in a row. Jack would bring me veggie soup and crackers, and somehow we started watching Friends – in marathon form – from the very beginning. He doesn’t want his friends and coworkers to know this, but we’re now 3 seasons in, and he couldn’t BE anymore into it.

Many-Veggie Vegetable Soup Recipe

Once I was back on my feet, I was still craving soup, and I had a ton of random veggies to use up. This vegetable soup recipe is pretty straightforward – the flavors aren’t big, bold, or spicy because I just wasn’t in the mood for that at the time. But taste and spice this vegetable soup up however you like. (For some additional ideas, see the spice chart at the bottom of this post).

Use whatever vegetables you have on hand and/or skip the ones you don’t have. Make a big pot, eat it the next day, and the day after that. (It also freezes well). A warm bowl of this vegetable soup is great to cozy up with – especially when it hasn’t been your day, your week, your month, or even your year.

Many-Veggie Vegetable Soup

And if you love cooking with many veggies, try these tacos or this roasted vegetable pasta!

5.0 from 5 reviews
Many-Veggie Vegetable Soup
This flexible vegetable soup recipe is perfect for using up whatever veggies you have on hand! It's a healthy, vegan meal that's great for cool fall and winter days.
Serves: 4-6
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • Sea salt and fresh black pepper
  • 1 cup chopped carrots
  • 1 small sweet potato, cubed
  • 1 cup chopped green beans
  • 1 zucchini, cubed
  • ½ cup sliced cherry tomatoes
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano (or chopped fresh rosemary or thyme)
  • 2 bay leaves
  • A few pinches of red chile flakes
  • ¼ cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 1 14.5-oz. can diced tomatoes with its juice
  • 4 (or more) cups veggie broth
  • 1 can chickpeas, drained & rinsed
  • Handful of chopped kale
  • optional: grated Parmesan cheese
  1. Chop all veggies and have them ready to go.
  2. Heat a large pot over medium heat and add the olive oil.
  3. Add the chopped onion, salt & pepper, and cook until translucent. Add the carrots, sweet potatoes, green beans, zucchini, cherry tomatoes, garlic, oregano, bay leaves, chile flakes, and more salt & pepper. Let cook, stirring occasionally, until the vegetables lightly brown, or until they're starting to stick to the bottom of the pot.
  4. Add the white wine, stir, and let the wine cook off until it's nearly evaporated.
  5. Add the balsamic vinegar, canned tomatoes, broth, and chickpeas. Cover and reduce heat to a simmer. Cook until the carrots and sweet potatoes are tender. (At least 30 minutes, longer to develop a bit more flavor).
  6. Stir in the chopped kale during the last 15 minutes of cooking time.
  7. Taste and adjust seasonings. Serve with grated Parmesan cheese if you like.
Store extra soup in the fridge for a few days (this one tastes better on the second day). Freeze after that.



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Rate this recipe (after making it):  

  1. Vanessa from

    This looks so beautiful and hearty. And the name? It couldn’t be more perfect!

  2. Melissa from

    This sounds like a great way for me to clear out my fridge! Beautiful & simple.

  3. Magali from

    This soup looks so yummy and perfect comfort food!

  4. Glad you are feeling better! This looks wonderful – I have been in a serious soup mood the past few weeks.

  5. Judi Creed

    Perfect timing. I started eating healthy todayQ! Gonna make this for sure! Thanks!

  6. Kathryn from

    this looks great – I usually start my soup routines this time of year, healthy or sick.

  7. Lindsay

    Looks delicious! I’m looking forward to trying this – just wondering, what is the volume of the can of tomatoes you used?

  8. Lindsay

    Looks delicious! I’m looking forward to trying this – just wondering, what is the volume of the can of tomatoes you used?

  9. Hehehe, the Friends song reference made me giggle. Friends is on my list of shows to watch because I have only seen one episode all the way through. In the minds of some of my friends, that is basically sacrilegious.

  10. cheyenne from

    this looks delicious! i’ve been sick myself, and i’ve been wanting to try out a new soup recipe. guess i found it!
    xo, cheyenne

  11. This looks so comforting. Sometimes a simply flavored bowl of soup is just what we need when we aren’t feeling our best. Love the white wine and balsamic additions here.

  12. Sorry to hear you weren’t feeling well! Soup always helps though, and this one sounds fantastic. The more veggies, the better in my opinion!

  13. Based on my grandmother’s advice, I steadfastly hold that soup is the best cure for illness (she also says that sticking garlic cloves up your nose is the best cure for a stuffed nose. I will refrain from commenting). This looks like it would do the trick!

  14. This is such a great looking soup. It’s blowing a gale here in Amsterdam and I really need to cuddle up with a bowl of this awesome soup (and my partner!). Thank you for this recipe and all the great advice and recipes on your blog. Glad to read you are back up on your feet as well.

  15. Anna

    the friends jokes you threw in there — that he couldn’t BE anymore into it and the song reference — totally made me smile. 🙂

  16. Looks very tasty and healthy, great article going to try this tonight!

  17. I’ve been craving soup all day, this recipe couldn’t have come at a better time! I love vegetable soup, fully loaded with lots of veggies! Great recipe!

  18. Haha! I love how you not-so-sneakily snuck Friends into that last sentence. That show is just irresistible, and perfect for sick days on the couch. Hope you’re feeling better!

  19. Lisa from

    I’ll be there for you…

    I love a nice big pot of vegetable soup. So delicious, so satisfying. Must make soon.

    Glad you’re feeling better.

  20. Gillian Somers

    Made this for dinner last night. DELISH! Kept chicken off to the side for those carnivores among us!!

  21. Erika

    Just tried this recipe for dinner last night and it was so great! Very easy to make and has tons of flavor. I also loved putting all of the veggies in – makes me feel like I am doing something so good for my body when I eat foods like this. Thanks for sharing!

    • jeanine from

      Hi Erika, I’m so glad you liked it!

  22. Bobby

    Made a version of this last week and was extremely happy with the results. Used some beef stock out of necessity to un-vegan it, also used canned diced tomatoes with chiles and I liked the kick it gave the soup. Can’t wait to try more of your recipes! Beautiful photography by the way.

    • jeanine from

      Hi Bobby – I’m so glad you liked it – i’ll have to try tomatoes with chiles next time I’m in the mood for more of a kick.

  23. Anna

    First time I am commenting. Have been reading your blog and trying your recipes for a while now and this particular one is delish. Have been playing with it and seasonings over the past weeks as you were suggesting and since the weather is getting colder in Paris – and it never disappoints !

    thanks again for sharing!

  24. What a beautiful, vibrant soup! I’ll be adding it to my Real Food Meal Plan next week. 🙂

  25. Abela from

    Thanks for this yummy recipe.I tried it last night it came really so yummy and delicious.I must say the way you explain and the images are really help me lot to prepare.
    There is a wonderful event and a giveaway happening at my blog. Check the below link
    Homemade soup

    • jeanine from

      I’m so glad you liked it!

  26. Takoria

    Just made this for dinner and it was SO GOOD! this is a great recipe and the fam loved it!

  27. Beth from

    This was great! My soups often turn out meh and I thought the flavor of this one was perfect. I used 3 tsp of herbs (2 oregano, 1 thyme) and subbed out the sweet potato and zucc for delicata and butternut. It took more like 20 mins to cook.

  28. RSV

    Just made this soup. It turned out delicious!

    Question- I want to freeze some of it. Shouldn’t I cool it down now and then freeze it, instead of leaving it in fridge for a day or 2, and then freezing it?

  29. Larissa

    I make this soup at multiple times every winter – so tasty and I feel so good stuffing myself full of vegetables. It’s always a great way to use up raclette leftovers!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.