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:
4.96 from 119 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.

 

132 comments

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Rate this recipe (after making it)




  1. Sara
    09.29.2022

    5 stars
    Such a delicious and flavorful soup!
    It is very easy to make and freezes nicely.
    Thank you so much for the fantastic recipes!

    • Jeanine Donofrio
      10.02.2022

      I’m so glad you loved it! A favorite of mine 🙂

  2. Lucy
    09.26.2022

    5 stars
    Absolutely LOVED this recipe! Shared it with friends and they raved about it. The only change I made was adding some heavy cream at the end. Will definitely make this again.

  3. Alexandra Wolfson
    09.09.2022

    Hi! How many ounces of soup does this make? (I have a hard time telling with the “serves six” because sometimes four servings is enough for all my family and other times it isn’t, depending on the recipe!) Thank you!

  4. Maura
    08.02.2022

    5 stars
    Amazing! Loved it! Went with the lemon squeeze in lieu of white wine vinegar this time, but I will try the alternate next time. Added chopped red bell pepper to standard recipe. Absolutely delicious and I never leave reviews, so this is a first. Highly recommend!

  5. John
    05.05.2022

    5 stars
    I never comment on these things, but I made this soup today and it is fantastic. The broth has so much flavor.

    I made a few personal modifications. I doubled the recipe. I don’t like tomato chunks so I went with tomato paste. Instead of chickpeas and zucchini I went with red beans and hominy that I picked up from the farmers market last weekend. I used the Italian seasoning instead of oregano and also added in some rosemary. And then I let it sit on a low flame for about an hour longer just to deepen that flavor.

    Bravo on this, though. Just purely delicious.

    • Jeanine Donofrio
      05.07.2022

      I’m so glad you enjoyed it!

  6. Laura
    03.13.2022

    5 stars
    This is the best soup I have ever made in my life! As suggested, I used lemon juice instead of vinegar, baby spinach instead of kale, and I added an extra 2 cups of broth. This is now printed out and in my binder of favorites.

    • Jeanine Donofrio
      03.14.2022

      I’m so glad you loved it so much!

  7. Tim O
    03.09.2022

    5 stars
    m making soup for 2nd time. It was the best homemade vegetable soup I’ve ever had first time so hoping to repeat that result.

    • Jeanine Donofrio
      03.11.2022

      I’m so glad you loved it!

  8. FoxyReba
    02.27.2022

    5 stars
    I make veggie soup often, but this one had some nice bite with the vinegar and red pepper flakes.

    • Jeanine Donofrio
      02.28.2022

      I’m so glad you enjoyed it!

  9. Sarah VB
    02.21.2022

    5 stars
    I’m not sure why but nobody here liked it initially… I think the vinegar had too much bite? Before I tossed the whole pot, I tried adding a can of tomato sauce and some maple syrup for sweetness, and it was much better but still not going over well with the fam. Then I had an idea… I stirred in some heavy cream and *chefs kiss* — it was perfection! Five stars after that!

  10. Leslie
    02.09.2022

    5 stars
    Just what the dr ordered! Delicious! I added the half lemon instead of the vinegar as suggested and about 2 more cups of broth. Very flavorful!
    Will definitely freeze some for another day!

    • Jeanine Donofrio
      02.10.2022

      I’m so glad you loved it!

  11. Jean
    02.03.2022

    5 stars
    This is sooooooo good, I can’t stop eating it. I used Salsa instead of fire roasted tomatoes and whatever vegetables I had on hand (had lots). Thank you so much for this wonderful recipe. It’s definitely a keeper.

    • Jeanine Donofrio
      02.04.2022

      I’m so glad you loved 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.