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,
- 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.
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.
- 1 tablespoon canola oil
- 1 large yellow onion, chopped
- 1 clove garlic, chopped
- 1 medium yellow potato, chopped
- 1 large carrot, diced
- 1 rib celery, diced
- 1/2 cup frozen green peas
- 1/2 cup frozen corn
- 1/2 cup frozen green beans
- 1 medium tomato pureed in food processor
- 1 small zucchini, diced
- 1/2 cup cabbage, shredded
- 1/2 tablespoon tomato paste
- 5 cups vegetable broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper
- salt to taste
- 1 bay leaf
- Sauté onion and garlic in canola oil over medium high heat until translucent - about 5 minutes.
- Add remaining ingredients (vegetables, broth, and seasonings).
- Bring to a boil.
- Cover pot with lid and reduce heat to medium and let slow boil for about an hour or until vegetables are cooked through.
- If broth evaporates and soup gets too thick, you can add more broth as necessary.
- Ladle into bowls and serve hot.
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Amount Per Serving: Calories: 171Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1390mgCarbohydrates: 30gFiber: 6gSugar: 9gProtein: 6g
Occasionally, you will find nutrition information provided with recipes on AlmostPractical.com - this information is created from online calculators and is an ESTIMATE only. I am not a nutritionist or registered dietician. Nutritional information can vary depending on the brands and the actual ingredients that you use. By using this site and it's contents, you agree to hold harmless AlmostPractical.com and its owners for any loss or damage you incur that results from your use of the nutritional information provided by this site.
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.