This easy vegetable soup recipe is a healthy, warming meal for cold days. It's flavorful and flexible—make it with whatever veggies you have on hand!
This vegetable soup recipe is nourishing, warming, and flavorful. It’s a perfect cozy meal for cold nights, days when you’re craving a healthy reset, or any time you’re feeling 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 this recipe again and again, each time with a different mix of veggies. I add sturdier vegetables like carrots and sweet potatoes near the start of the cooking process and tender green veggies near the end. Using this simple formula, this easy vegetable soup always comes out delicious.
How to Make Vegetable Soup
This recipe comes together in 4 simple steps:
- Sauté an onion to create the soup’s flavorful base.
- Simmer the tough veggies and seasonings. Add sturdy veggies like sweet potato and carrot to the pot with the onion, along with the broth, canned tomatoes, bay leaves, garlic, oregano, and red pepper flakes. Simmer for 20 minutes.
- Add the tender veggies and continue simmering. After 20 minutes, I toss in tender veggies like zucchini and green beans and cook until they soften, about another 10 minutes. I add chickpeas for protein at this point too.
- Stir in the leafy greens and vinegar. I finish the soup with white wine vinegar for bright flavor and a big handful of kale. Just cook until it wilts, season to taste, and serve!
Even if you use slightly different vegetables than the recipe calls for, this simple 4-step method will work!
Find the complete recipe with measurements below.
Vegetable Soup Recipe Variations
I call for specific vegetables in the recipe below, but I’m serious when I tell you that it’s flexible! Please use whatever you have on hand. 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!
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.
- Replace the vinegar with fresh lemon juice.
- Omit the chickpeas, or replace them with white beans or cooked 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!
Can you freeze vegetable soup?
Yes! This vegetable soup recipe freezes well. Allow the soup to cool to room temperature, then transfer it to airtight containers or jars. Store in the freezer for up to 3 months.
Tip: When freezing soup, leave an inch of empty space at the top of each container. The soup will expand when it freezes!
More Easy Soup Recipes
If you love this easy vegetable soup, try one of these veggie soup recipes next:
- Best Lentil Soup
- Cabbage SoupÂ
- Tortellini Soup
- Minestrone Soup
- Butternut Squash Soup
- Tomato Soup
- Broccoli Cheddar Soup
- Or any of these 35 Best Soup Recipes!
Vegetable Soup
Equipment
- Le Creuset Dutch Oven (I use my Staub Dutch oven for soup)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 medium carrot, diced
- 1 small sweet potato, diced
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 4 garlic cloves, chopped
- 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
- ¼ teaspoon red pepper flakes, plus 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
- 1½ cups chopped kale
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes, or until softened. Add the carrot and sweet potato, stir, and cook for 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, and chickpeas. Cover and cook for 10 to 15 more minutes, or until the green beans are tender.
- Stir in the vinegar and the kale and cook for 5 minutes, or until the kale is wilted. Season to taste with salt and pepper and serve.
This was soooooo good omg!!!! Definitely a hit
Excellent recipe! I substituted celery for the sweet potato and spinach for the kale. Turned out wonderful!
So glad you enjoyed it, Jenny!
Really good,, nourishing soup!
Thank you
So glad you enjoyed it, Shannon!
I think it long last I found the world‘s best vegetable soup! Made it last night. It was delicious!
I love how it’s packed with fresh, wholesome ingredients, making it not only delicious but also super nourishing. The combination of vibrant vegetables, aromatic herbs, and rich flavors creates a comforting dish that’s perfect for any season. The step-by-step instructions are clear and easy to follow, which makes this recipe accessible even for beginners. I also appreciate the helpful tips for variations—being able to customize the soup with different veggies, beans, or grains adds so much versatility.
In a word: delicious. The suggested combination of veggies is excellent, instructions are clear as usual, an all around great recipe. I have made this soup several times in the past so it is a real standby for me. Love to have it on hand as part of my freezer “inventory” in single or two serving containers. My husband has a non-vegetable leaning palate but is trying to learn to cook some healthy and appealing dishes – at my suggestion he tried this yesterday and was so proud, shared with friends and enjoyed it himself. Thank you!
This soup is sooo good. No matter what vegetables I use. So much flavor. I made it once with fire roasted tomatoes-not nearly as good. They enhance the flavor without making it too spicy. Great for winter nights.
Hi Martha, I’m so glad you’ve enjoyed it every time!
Wait, I don’t understand this comment. You say the fire roasted tomatoes made it not nearly as good, but then you said they enhance the flavor without making it too spicy. I don’t understand if fire roasted tomatoes made it better or worse for you
Just made this soup – my first time making vegetable soup. It is delicious. I too added celery and sweet potato.
Left out the Kale. (didn’t have any).
Used vegetable stock. Replaced the chili flakes with Kashmir Masala powder – it’s a bit spicy. But really tasty.
I’m so glad you enjoyed it!
Could I substitute chicken broth for vegetable broth? Making this today!
Yes, definitely!
Hi Lori, I see I’m a day late, but you could totally make that swap! Hope you enjoy(ed) the soup. 😊
Yum! Just made this. I added some celery, 3 carrots , extra green beans and a jalapeño. I also ran the canned tomatoes thru a blender. It’s delicious!
I’m so glad you loved it!
Good idea to run the tomatoes through a blender
Best veggie soup I’ve ever made!!! Made it last week and making again today. Not only is it delicious but I usually have all those ingredients on hand.
Hi Kathy, I’m so glad you loved it!
This soup is delicious. I can’t believe how the white vinegar makes all the flavors come together.
Hi Linda, I’m so glad you loved the recipe!
I followed the recipe exact, except a little extra red pepper flakes. It was delicious. So much flavor!
This was incredible, what an amazing combination of vegetables!
I would never have paired some of these vegetables in a soup. I am so thrilled to come across your website, I will be exploring more of your soup recipes very soon!
Thank you for sharing this with us!
Hi Tiffany, I’m so glad you enjoyed the soup, and I hope you find more recipes you love!
Of all the vegetable soups I have ever made, this is by far the best. The only change, I used 1 large can of whole tomatoes instead of the fire roasted tomatoes. Will be making this again and again. (hubby agrees).Thanks for a great recipe.
I’m so glad you loved it!
I am a very inexperienced cook. Please tell me what to do. How can I get vegetable broth if I haven’t started cooking anything yet? I mean, I don’t have canned vegetable broth in the fridge. I have nowhere to get vegetable broth to add it to fried onions. What should I do?
Use vegetable boulion + water, or just water (the soup will be less flavorful). If you haven’t made vegetable broth ahead of time, you have to use boxed, canned, or boullion.
I stopped eating meat about 8 months ago. And I’ve had a pretty boring menu at home but simple beans and rice salads, fruits and veggies. Maybe enchiladas. This is the first time I ever tried to make something vegetarian that I found online and it is delicious. I did add a couple other types of vegetables such as a can of kidney beans, some mushrooms and sauerkraut instead of spinach and it turned out very good I will be making this again for sure..
I’m so glad you enjoyed it!
Thank you for this recipe. The changes I will be making are for IBS: swap onions for cabbage, and swap the chickpeas for black beans. I will also be swapping cherry tomatoes out for red and green peppers. Can’t wait to clean out my veg drawer!
I hope you love the soup, Donna!
The soup was very flavourful and very adaptable. Thank you.
This soup is absolutely delicious! Tastes even better on the 2nd day. Thanks!
I subbed more carrots for the green beans and accidentally bought fire roasted tomatoes with green chilis. The soup turned out really well.
Just the right amount of spice. (I omitted the red pepper flakes). My husband raved. Healthy and delicious. I highly recommend it.
Hi Debbie, I’m so glad you both loved the soup!
Used this recipe as first solid meal after breaking a 10 day fast. It is excellent!! Or I was just starved haha. Actually we throughly enjoyed it and will be placing it in rotation!
I deviated from the recipe just a little bit. Accidentally grabbed crushed instead of diced roasted tomatoes and didn’t have the cherry tomatoes. Probably a bit darker tomato broth but still nicely balanced flavor. Used a red potato instead of the sweet. Roasted diced yam in the airfryer threw it in with the chick peas and some white beans. Thank you for explaining it can be used with just about anything. I can see how that works now. SO GOOD!
I’m so glad you loved it!
Love this recipe, my wife asks me to make it regularly