Many-Veggie Vegetable Soup

Make this easy vegetable soup recipe with whatever veggies you have on hand! Nourishing and light, it's perfect for warming up on cold nights.

Vegetable Soup

This vegetable soup recipe is cozy, healing, and warming – just the thing for cold nights, days when you’re craving a healthy reset, or any time you’re feeling a bit under the weather. I first started making it years ago, when I was bouncing back from a cold and had a ton of random veggies in the fridge. Using the ingredients I had in my pantry – vegetable broth, canned tomatoes, dried herbs, and vinegar – I transformed this jumble of vegetables into an amazing soup! Since then, I’ve made it again and again, with a different mix of veggies every time. No matter what produce I have on hand, this easy vegetable soup always comes out delicious.

Vegetable Soup Recipe ingredients

Vegetable Soup Recipe Variations

I call for a lot of vegetables in this soup, but use whatever you have on hand and/or skip what you don’t have. Here are a few easy ways to change it up:

  • Use all carrot or all sweet potato instead of both, or add butternut squash instead.
  • Toss in a few sliced cremini mushrooms when you add the carrot.
  • Swap bell pepper for the cherry tomatoes, zucchini, or green beans.
  • Use another leafy green, like spinach or chard, in place of the kale.
  • Garnish bowls with finely chopped parsley or basil, a scoop of pesto, or sprinkle of Parmesan cheese!

Many-Veggie Vegetable Soup

The veggies aren’t the only flexible part of this recipe! Feel free to vary the other ingredients as well. Here are a few ideas:

  • Add a tablespoon of dried Italian seasoning in place of the oregano.
  • Skip the vinegar, and add a big squeeze of lemon juice in its place.
  • Leave out the wine, and add an extra splash of vinegar.
  • Omit the chickpeas, or replace them with white beans or cooked French green lentils.

Let me know what variations you try!

Enjoy the soup on its own, or pair it with a salad and homemade focaccia or crusty bread, or avocado toast for a heartier meal. I like to make a big pot and eat it the next day and the day after that (I love this soup even more on the second and third days. The flavors develop as it sits in the fridge!). You could also freeze it for up to a few months. If you do, you’ll thank yourself later. Brothy, healthy, and full of fresh vegetables, this veggie soup is a great recipe to have on hand whenever you’re in the mood for something light & nourishing.

Many-Veggie Vegetable Soup recipe

If you love this vegetable soup recipe…

Try another vegetarian soup, like this lentil soup, butternut squash soup, potato soup, or French onion soup next! Or, head to this post to find more of my favorite soup recipes.

Many-Veggie Vegetable Soup

rate this recipe:
5 from 10 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves 6
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.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • Sea salt and fresh black pepper
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • ¼ cup dry white wine, i.e., pinot grigio
  • 1 14.5-ounce can diced fire roasted tomatoes
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
  • ¼ teaspoon red pepper flakes, more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini, diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons white wine vinegar
  • cups chopped kale

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
  • Add the wine and cook for about 30 seconds to reduce by half, then add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
  • Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
  • Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper.

 

59 comments

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  1. Vanessa from thewh0lestory.com
    10.20.2014

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

  2. Melissa from sterlingandoats.blogspot.com
    10.20.2014

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

  3. Magali from uniklook.com
    10.20.2014

    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
    10.20.2014

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

  6. Kathryn from allfoodthoughts.com
    10.20.2014

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

  7. Lindsay
    10.20.2014

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

  8. Lindsay
    10.20.2014

    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 wanderfulways.blogspot.nl
    10.21.2014

    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
    10.21.2014

    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 lisastein.com
    10.23.2014

    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.

    • jeanine
      10.23.2014

      ha, thank you 🙂

  20. Gillian Somers
    10.23.2014

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

    • jeanine
      11.11.2014

      so glad you liked it!

  21. Erika
    10.29.2014

    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
      11.11.2014

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

  22. Bobby
    11.10.2014

    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
      11.11.2014

      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
    11.17.2014

    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 docdroid.net
    08.24.2015

    5 stars
    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
      08.26.2015

      I’m so glad you liked it!

  26. Takoria
    10.14.2015

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

  27. Beth from bethshook.com
    10.13.2016

    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.

    • Jeanine Donofrio
      10.13.2016

      thanks! I’m so glad you liked it!!

  28. RSV
    01.04.2017

    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
    01.26.2019

    5 stars
    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!

    • Jolie Malone
      06.11.2019

      raclette is so good! I also add shavings of parmesan cheese before serving

  30. Jolie Malone
    06.11.2019

    5 stars
    Terrific recipe! I used a squeeze of lemon in place of the vinegar. Also, everyone has forgotten the seasoning power of CELERY SEED in veggie dishes and soups! You can find it in the aisle with the other spices.

  31. Gil
    10.22.2019

    5 stars
    Served over wild rice.
    Subbed the GB for yellow wax beans and added some mushrooms at the end.
    Topped with drizzled truffle oil when serving.
    Needles to say, not much talking while eating tonight. 🙂
    TX for the recipe !

    • Jeanine Donofrio
      10.23.2019

      Haha, I’m glad you enjoyed the soup 🙂

  32. Linda
    10.25.2019

    5 stars
    A favorite activity of mine is making soup on Sunday afternoon. I usually begin mid-October and go until it gets too warm again – usually early to mid April. So I make a lot of soup. This is hands down the best vegan vegetable soup I have ever made. Because I make a lot of soup, my husband eats a lot of soup. He enjoys them but rarely comments. Last Sunday he said – “This soup recipe is a keeper.” And it is. Thank you!

    • Jeanine Donofrio
      10.30.2019

      Hi Linda, I’m so glad you both loved the soup!

  33. Esther
    01.01.2020

    I’ve been trying to adapt your recipes to the instant pot. Would you use half the amount of broth in this one?

    • Jeanine Donofrio
      01.03.2020

      Hi Esther, I don’t have an instant pot, so I can’t say for sure.

    • Jeanine Donofrio
      01.05.2020

      Hi Emma, I’m so glad you enjoyed it!

  34. Siobhan Llinos Gale
    01.05.2020

    Wow this looks so good. Craving a bowl or 3 right now. Siobhan x | Vegan Babe Life

  35. Sara
    01.13.2020

    5 stars
    This was really good. I used celery, sweet potato, zucchini, pinto beans and kale. I also used a splash of vinegar, like you suggested, in place of the wine to deglaze the pan after cooking the onions. At the end I used a big squeeze of lemon juice and topped with a little Parmesan, per your suggestions. It was really delicious. My first recipe of yours, but definitely not the last!

    • Jeanine Donofrio
      01.13.2020

      Hi Sara, I’m so glad you loved the soup!

  36. Atiya
    01.19.2020

    This soup is a winner in my household. I used all the vegetables and added frozen peas. I also used the butternut squash and omitted the wine because I didn’t have any.
    A very hearty meal that I will cook often.
    Thank you.

  37. Jenn Hood
    01.21.2020

    5 stars
    This was such a lovely dish! Simple and perfect for the cold weather we’ve been having.

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.