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. It’s 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, diced 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 chopped fresh 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.
  • Omit the chickpeas, or replace them with white beans or cooked French green lentils.

Let me know what variations you try!

Serving Suggestions

Enjoy the soup on its own, or pair it with a salad and crusty bread for a heartier meal. It also goes nicely with a grilled cheese sandwich.

How to Store Vegetable Soup

I like to make a big pot of this vegetable soup and eat it the next day and the day after that. It keeps well in an airtight container in the refrigerator for up to 4 days—the flavor improves as it sits in the fridge!

For longer storage, freeze the soup for up to 3 months.

Vegetable Soup recipe

More Easy Soup Recipes

If you love this easy veggie soup, try one of these vegetarian soup recipes next:

vegetable soup

vegetable soup

Vegetable Soup

rate this recipe:
4.98 from 181 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 6
This easy 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.



  • Heat the oil in a large pot over medium heat. Add the onion, 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 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 and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Mary

    This looks amazing – I was wondering if there is anything different you would do before freezing (like leaving out tomatoes, kale, etc to add in when reheating).
    Thank you!

  2. Ellen

    I’d like to use curry in this soup. Wondering if you could give some tips on how to include it

    • Jeanine Donofrio

      Hi Ellen, I would skip the oregano and bay leaf, and add 1 to 2 teaspoons curry powder, to taste. I’d probably also do 2 cans of coconut milk and reduce the broth amount to 2 cups. I’d do lemon or juice instead of the vinegar. Hope that helps, I haven’t made it this way, but that’s the direction I would go!

      • Ellen

        Thank you so much for this advice. Much appreciated!! I made it today with the adjustments you recommended and it turned out really nice. Thanks again, Ellen

  3. D. T. Customs

    5 stars
    I’m making it right now and it looks hearty. I subbed no garlic and red pepper for cayenne and white pepper, also a touch of paprika, added navy beans as had no cherry tomato. The garlic would’ve made it so savory, but the 3 sick girls I’m trying to warm up don’t do garlic (or mom doesn’t antways so that’s the way its gonna be). Thanks, and cheers!

    • Jeanine Donofrio

      I’m so glad you loved it!

  4. Chelsea

    5 stars
    The best vegetable soup I’ve ever had! I was expecting to make a typical bland veggie soup just to be healthy for the week, but this far exceeded my expectations.

    • Jeanine Donofrio

      I’m so glad it was such a hit!

  5. Liz L

    5 stars
    Yummm! Just made this soup while my husband is gone to deer camp. It’s so good & I know he would love it! Is it possible to freeze leftovers?

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  6. Cee

    5 stars
    This beautifully hearty soup was a smash with my family and it certainly ticked all the boxes for me! I swapped out the sweet potato with diced Yukon Gold and the chickpeas with kidney beans (these are what I had on hand.) In addition, I added zucchini. Delicious served with whole wheat crusty bread and parmesan cheese. This soup will make it into our winter main course rotation.

    • Jeanine Donofrio

      Hi Cee, I’m so glad it was such a hit!

  7. Marcus

    I have some eggplant in my fridge I need to use. Would eggplant taste good in this soup? I’d so, would you do anything special to the eggplant before adding it to the soup?

  8. Eve Robinson

    5 stars
    I made this for dinner last night and it was delicious and packed full of flavor. I didn’t have any cherry tomatoes or chickpeas so I substituted yellow summer squash and great northern beans. Delicious and healthy.

    • Jeanine Donofrio

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

  9. Maggie

    5 stars
    Wow. This is amazing. Easy , quick and Absolutely delicious. This will be a regular for us . Thank you for sharing this recipe

    • Jeanine Donofrio

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

  10. Carol R Salyers

    5 stars
    I have made a lot of vegetable soups in my life, and this one is truly a keeper! I have no idea what made it stand out so much, but it did. The flavor/seasonings were perfect. I added the kale to it. I didn’t have fire-roasted tomatoes so I used regular diced tomatoes, but next time, I will definitely use fire-roasted for even more flavor. We got a foot of snow in Colorado yesterday (Oct. 29) so it was the perfect dinner for a cold night.

    • Jeanine Donofrio

      Ha, we had early snow too! I’m so glad this hit the spot.

  11. Christy Dailey

    This soup looks amazing! Is there a way you can start including nutrition information? Especially sodium and potassium? I need to follow a specific diet and so many of your recipes look great, but I am concerned about the numbers. Thank you!

  12. Sarah

    5 stars
    Long time follower and cookbook owner, first time reviewer. This is literally one of the best soups I’ve ever made! It should be included with every CSA delivery. I’ve made it 3 times in a month and served so many people who’ve all had rave reviews. 😋🍲 Plus I make my own veggie stock with veggie scraps so I only have to buy fire roasted tomatoes and chickpeas, so easy!! I would give this 10 stars if I could!

  13. Che

    5 stars
    Outrageously delicious. Didn’t have all ingredients so ad-libbed. Used frozen okra & fresh thyme & dried oregano from my garden. Added mushrooms at end. Thank you for the proper steps to add veggies, acid. Makes a big difference. Bon Appetit!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Che, I’m so glad you loved the soup! Your additions sound delicious.

  14. Mark

    5 stars
    Made in the instant pot. Threw it all in set the timer to soup mode. Came out perfect. Thank you for such a great recipe.

    • Jeanine Donofrio

      I’m so glad you loved it!

  15. Sandy

    5 stars
    Oh my goodness!!! This soup is so delicious, I love ❤️ vegetables and this has many I followed the recipe and it was great will make it again, thank you

    • Jeanine Donofrio

      I’m so glad you loved it!

    • Anna

      Is there a substitute for the wine?

      • Jeanine Donofrio

        Hi Anna, you can just leave it out.

      • Dianna

        You could add a squeeze of lemon juice instead of the white wine vinegar!

  16. Caitlyn

    5 stars
    Super tasty can choose what ever vegetables you prefer. Is the perfect base

  17. Carolyn

    5 stars
    Delicious soup and so easy. My entire family loved it.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad it was a hit!

  18. Jaa

    5 stars
    OK so it’s hard to rave about soup but I am going to give this a 5 star rating. I started with vegetable broth homemade using the Gaz Oakley broth recipe and then I followed this recipe exactly and wow is all I can say! So delicious. my non-vegan family members absolutely loved this as well. The flavor combinations are spot on and honestly I didn’t have high hopes. I was nervous about the white wine vinegar and a couple of the other ingredients but seriously this is the best soup I’ve ever tasted. Thank you for sharing your magic!

    • Jeanine Donofrio

      I’m so glad you loved the soup!

  19. Floyd

    5 stars
    Delicious, Best soup I ever had the pleasure of eating. Will make many more times.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Floyd, so glad you loved it!

  20. KB

    5 stars
    I’ve made this recipe 10+ times and it never gets old! One of my favorite meals.

    • Jeanine Donofrio

      I’m so happy to hear how much you’ve enjoyed it!

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.