Hearty and warm, this Healthy Homemade Vegetable Soup recipe is a nourishing and comforting bowl of fresh ingredients simmered in a rich broth. This Easy veggie soup is full of bold flavors, perfect for lunch or dinner, and simply the best!
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Why You Should Try This Veggie Soup?
This easy, hearty, homemade vegetable soup is packed with yummy wholesome flavors from healthy ingredients like crunchy carrots, chickpeas, tender potatoes, veggie broth, corn, robust garlic, and earthy mushrooms. Simple veggie soup is a satisfying recipe that is the perfect definition of feel-good food.
Prepared with simple pantry ingredients you probably already have on hand, this recipe for vegetable soup is also super versatile and the best because it can be made in a variety of different ways: including with or without extra protein.
Get warm with a bowl of this comforting, gluten-free vegetarian soup that is protein-packed and kid-friendly, too! You will crave this soup all year long as it is great for all seasons and a great budget-friendly recipe.
Prepare this healthy veggie soup whenever you are wanting to enjoy either a light meal for lunch or a heavier full meal for dinner. This recipe is naturally vegan, gluten-free, and filled with whole vegetables.
Vegetable Soup Ingredients
Vegetables
- Onion– Either chopped yellow or white onion will work for this easy soup. Both are extremely flavorful! You could even try red onion.
- Celery– Fresh and crispy celery is bold with flavor and a great veggie to add to the base of this recipe. Celery gives this soup a nice aromatic element.
- Garlic– Minced garlic is savory and robust and provides plenty of flavor for this soup.
- Potatoes– Any kind of potatoes will work for this recipe such as Yukon gold potatoes, Russett potatoes, red potatoes, and fingerling potatotes. Just make sure the potatoes are diced small for the soup.
- Carrots– Fresh carrots provide color, nutrients, and vitamins to this hearty soup. Use any kind of carrots!
- Green Beans– Flavorful green beans can be fresh or frozen for this recipe and give this soup plenty of texture and extra tasty qualities.
- Mushrooms– Tender mushrooms are nutritious and great for this homemade soup. Any kind of variety will work.
- Peas– Sweet peas are classic for veggie soups and taste delicious in this recipe.
- Corn– Use any kind of corn for this recipe including fresh or frozen!
- Fresh Parsley– Aromatic fresh parsley gives this soup depth, color, and bold fresh flavors.
Other Ingredients
- Olive Oil– Using a good olive oil makes a huge difference when cooking. You can tell a difference in flavor and scent whenever you're using a high-quality oil.
- Tomato Paste– Bold creamy tomato paste works with the base to give this soup the richest flavors.
- Dried Herbs and Seasoning– You can use a blend of simple herbs like oregano, and basil. I also like to use my Homemade Italian Seasoning for that extra flavor and little heat.
- Salt and Pepper– Sea salt and freshly cracked pepper provide the best flavors!
- Vegetable Broth– Homemade veggie broth is simple to make and a great to use any extra veggies left in the kitchen. I like to use homemade broth because it is more delicious and healthier, easy to make, great for meal-prep, and perfect for all kinds of recipes.
- Chickpeas– Also known as garbanzo beans, chickpeas are full of protein and fiber and are easy to cook in this recipe. If using canned beans, just drain the beans and pour them into the soup!
- Lemon– Optional, but fresh lemon juice spritzed atop the soup just before serving is phenomenal and well worth it.
Optional for Serving: Your favorite crusty Italian bread, homemade croutons, or potato bread rolls.
How To Make Vegetable Soup
Before starting to cook, chop, dice, and mince all the necessary vegetables on a cutting board with a sharp knife. You can also chop the vegetables in a food processor.
Next, heat high-quality olive oil in a heavy-bottom pot or Dutch oven over medium heat being careful not to heat the oil for too long. Add the chopped onion, celery, and garlic and cook for five minutes until soft.
Next, add the diced potatoes, carrots, green beans, and chopped mushrooms. Cook for an additional five minutes while lightly stirring.
Add the tomato paste, dried basil and oregano, salt, pepper, and stir. Cook everything for 30 seconds until fragrant and well mixed.
Next, add the vegetable broth or stock to the vegetables with the bay leaves and bring the soup to a boil rolling boil.
Reduce the heat, cover the pot with a lid, and allow the soup to simmer for at least fifteen minutes.
Finally, stir in the peas, corn, and chickpeas and cook for five extra minutes until the beans are tender. Stir in the freshly chopped parsley and red pepper flakes–if preferred.
Season the homemade vegetable soup recipe with extra salt and pepper as needed. Dish the soup out into individual bowls and serve hot with fresh citrus and bread.
FAQs
This hearty vegetable soup is indeed good for you! Created with fresh and nutrient-dense ingredients that are immune-boosting and nourishing, this healthy veggie soup contains antioxidant-rich carrots, fiber-packed green beans, beans rich with protein, and so on.
Absolutely, this soup is perfect for freezing in the freezer to enjoy for lunch or dinner at a later date! This soup is great for meal prep so be sure to freeze any leftovers!
This soup is super versatile and can definitely be made with frozen vegetables. Frozen vegetables are great to use if you are wanting to use vegetables that are not in season.
Variations
- Switch or add different veggies like broccoli florets, zucchini, sweet potatoes, spinach, kale, cabbage, cauliflower, or summer squash.
- Use any kind of broth such as chicken or beef as long as you are not vegetarian or vegan.
- Cook this homemade vegetable soup with different beans including white beans, kidney beans, black-eyed peas, and lima beans.
- Add different types of protein like tofu or meat such as beef, fish, or poultry.
Tips
- I think using homemade vegetable broth is best because it is healthier and the flavors are the richest, but if you have to use store-bought broth go for the low-sodium and organic type.
- Get creative with different strains of mushrooms such as Morels, Shiitake, Lion's Mane, Puff Ball, Baby Bella, button mushrooms, etc...
- Fresh parsley is best for the extra flavors it brings to the veggie soup.
- Use either canned or dried beans. Be sure to properly measure out the dried beans while cooking so they cook properly.
Storage And Freezing
Refrigerate the leftovers in an airtight container in the refrigerator for three to four days. When ready to reheat the soup, warm it in the microwave in a microwave-safe bowl or on the stovetop in a saucepan or pot.
Freeze any additional soup in freezer-safe bags or containers in the freezer for up to one month. Thaw the soup in the refrigerator overnight prior to reheating and warm thoroughly on the stovetop before serving.
Serving Ideas
Serve this soup with your favorite fresh salads, alongside other main entrées, easy side dishes, quinoa, or rice.
More Soup Recipes You Will Enjoy
- Green Pea Soup with Spinach
- Roasted Butternut Squash Soup
- Instant Pot Potato Soup
- Tomato Pasta Soup
- Chicken Noodle Soup Recipe
If you made this Healthy Vegetable Soup Recipe that is honestly so easy to make and the best, then please be sure to rate and review this soup below!
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📖 Recipe
Healthy Homemade Vegetable Soup Recipe
Ingredients
- 2 tablespoons Olive Oil
- 1 cup Yellow Onion (chopped)
- 1½ cup Celery (chopped)
- 4 cloves Garlic (pressed or minced)
- 1½ cups Potatoes (diced small)
- 3 large Carrots (diced small)
- ½ cup Green Beans (chopped)
- 1 cup Mushrooms (chopped)
- 3 tablespoons Tomato Paste
- 1½ teaspoon Dried Basil and Oregano (¾ teaspoon of each)
- Salt and Pepper to taste
- 6 cups Vegetable Stock (I have used homemade)
- 3 Bay leaves
- 1 cup Fresh or Frozen Green Peas
- 1 cup Fresh or Frozen Sweet Corn
- 1 15 oz Canned Chickpeas (drained and rinsed well)
- ¼ cup Fresh Parsley (chopped)
- ¼ teaspoon Red Pepper Flakes (optional)
Instructions
- Heat good quality olive oil in a large pot or Dutch oven over meadium heat. Add chopped yellow onion, celery, garlic and cook for 5 minutes.
- Add diced potatoes, carrots, green beans and chopped mushrooms. Cook for 5 minutes stirring occasionally.
- Add tomato paste, dried herbs, salt and freshly ground pepper, stir and cook for 30 seconds.
- Add stock/broth, bay leaves and bring it to a boil. Reduce the heat, cover and simmer for 15 minutes.
- Stir in peas, corn, chickpeas, and cook for 5 minutes. Then, stir in chopped parsely, red pepper flakes (for spicy kick). Taste and season with more salt and pepper if needed.
- Dish out in soup bowls (you can squeeze lemon for enhanced flavor) and serve hot with your favorite crusty bread (or croutons) on side.
Notes
- Switch or add different veggies like broccoli florets, zucchini, sweet potatoes, spinach, kale, cabbage, cauliflower, or summer squash.
- Use any kind of broth such as chicken or beef as long as you are not vegetarian or vegan.
- Cook this soup with different beans including white beans, kidney beans, black-eyed peas, and lima beans.
- Add different types of protein like tofu or meat such as beef, fish, or poultry.
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