Homemade Vegetable Soup with a Kick

This delicious homemade vegetable soup recipe is flavorful and just a touch spicy (although you can omit the spice, if you like).

It’s super easy to make – which is one of my main criteria when it comes to cooking.

You can easily double the batch and keep the leftovers to eat for dinner or lunch another day during the week.

What You Need to Make This Vegetable Soup

I use a mix of fresh and frozen vegetables – you can use the ones that I use or toss in whatever you have on hand.

Flexibility is the key. Who has time to run to the grocery store when everyone is hungry? 😉

And, in case you missed it, I did say frozen vegetables.

You can send the Pinterest police after me – but, hey – frozen is easy and when you are putting it all in a soup anyway …

These are the vegetables that I used in that bowl of soup that you see above – along with the way that I prepped them.

• Yellow onion and garlic clove – put them in my Ninja food processor together and pulsed until all chopped.
• Fresh yellow potato – diced
• Fresh carrot and celery – diced
• Frozen corn,
• Frozen peas,
• Frozen green beans,
• Fresh tomato, pureed in the previously mentioned Ninja food processor
• Fresh zucchini, diced
• Fresh cabbage, shredded – basically just sliced it thin using a knife

• vegetable broth – I use water and this vegetable bouillon to make broth – but you can use boxes of broth instead
• tomato paste,
• salt,
• black pepper,
• Italian seasoning,
• dried parsley,
• crushed red pepper,
• bay leaves

How to Make the Soup

The good news is that prepping all those veggies is the hard part.

Putting the soup together is easy.

Heat some canola oil in a large dutch oven or stock pot. I use OXO Tri-Ply Stainless and I really like it.

Sauté the onions and garlic until the onions are translucent.

Then simply add ALL of the other ingredients to the pot and bring them to a boil.

Once the soup is boiling, cover the pot with a lid and reduce the heat to medium-ish.

You want the soup to maintain a slow boil – more than a simmer but NOT a high rolling boil.

The soup has to get hot enough for the vegetables to cook through and get nice and soft.

Cook the soup for about an hour or until the vegetables are done.

You can add more broth if it starts to evaporate during cooking.

That’s it.

Keep It Easy

As you can see, chopping all the fresh vegetables is the hardest part of this homemade vegetable soup recipe.

You can substitute frozen vegetables for fresh to cut down on your prep time.

Overall, my family loves this flavorful soup all year round.

Enjoy!

More Soup Recipes You Might Like

• Homemade Vegetable Soup with a Kick
• Instant Pot Tomato Basil Soup Recipe
• Instant Pot Cauliflower Soup Recipe
• Instant Pot Beef Stew Recipe – Quick and Easy
• How to Make Lentil Soup in the Instant Pot
• Flavorful Beef Stew Recipe in the Slow Cooker