This easy Vegetable Soup is a comforting and hearty soup recipe loaded with potatoes, mushrooms, and peas in a rich flavorful broth. Easily adjusted to whatever veggies you want and ready in 30 minutes!
Want more easy soup recipes to try? This Shepherd’s Pie Soup, this easy Loaded Potato Soup, and this Ham and Bean soup are all huge favorites too.
Table of contents
Best Homemade Vegetable Soup
There’s nothing better than smelling homemade soup simmering on the stove! Its aroma that makes its way through the entire house is enough to have everyone running to the table!
So, put down the canned soup, grab a pot and your favorite fresh vegetables, and make a big batch of easy vegetable soup because people will definitely want seconds! I love mine with a sprinkle of parmesan cheese and with a slice of crusty bread.
This homemade veggie soup is a hearty chunky soup that’s just as much a winter vegetable stew as it is a light meal for cool evenings in late summer or early fall.
Use whatever seasonal vegetables you have on hand for a wholesome, hearty meal that’s delicious, quick to make, and freezer friendly!
- Olive oil: Sauteing the veggies in oil initially helps to soften them and bring out their flavor. Using a neutral-tasting oil helps to do this without adding in unwanted taste.
- Veggies and aromatics: Carrots, celery, Portobello or white mushrooms, peas, onion, and garlic. As mentioned earlier, you can swap out or add in any healthy veggies you like. They give the beautiful easy vegetable soup a variety of flavors, colors, and textures.
- Water or vegetable broth: I use water because the seasoning and veggies make their own broth, however, if you want added flavor go for it. Stick to the vegetable stock to keep it a vegan and vegetarian soup. But if you’d like to use chicken stock or beef broth you certainly can.
- Tomato paste: A great way to add tomato flavor and a beautiful red color without adding any extra liquid. You can swap it with canned diced tomatoes if you prefer.
- Potatoes: Yukon gold potatoes peeled and diced. The choice to peel them is yours because the skin on Yukon potatoes is delicate and thin and edible. White potatoes or red potatoes are also a great option.
- Seasoning: Paprika, Italian seasoning, fresh rosemary, fresh parsley, salt, and pepper.
1. Add a favorite bean like white beans, butter beans, kidney beans, or lentils.
2. Other veggies you can use are squash, sweet potatoes, zucchini, green beans, corn, cauliflower, or broccoli florets.
3. For some spice, add in some cayenne powder or red pepper flakes.
4. If you have some cooked rice or pasta, add that in! Either way, cook it separately so it doesn’t absorb too much of the liquid.
5. Add other flavors like bay leaves, chili powder, curry powder, or any fresh herbs you like.
How to Make this Easy Soup Recipe
As long as you’ve chopped the veggies ahead of time, you are ahead of the game. This easy vegetable soup will come together in a few easy steps after that! This is my new favorite chopper that makes meal prep so much faster.
Step 1: Heat the oil in a large stockpot or Dutch oven over medium-high heat. Cook celery, onions, and carrots and stir frequently for 8-10 minutes.
Step 2: Then, add the garlic and mushrooms and cook for another 5 minutes.
Continue stirring often so nothing burns or gets stuck to the bottom of the pot.
Step 3: Add the water (or broth), tomato paste, potatoes, peas, and seasoning.
Step 4: Bring everything to a boil then reduce to low heat, cover and simmer. Cook for 30-40 minutes until the potatoes and carrots are fork-tender. 20 minutes is perfect to me.
- For a thicker stew, remove two cups of the cooked stew and blend it into a puree. Then, stir it back into the pot. An immersion blender works well for that too.
- If using frozen peas, no need to thaw them first. They’ll heat through quickly.
- Adding cooked pasta is a great idea and two of my favorites are tortellini and orzo. Rice or barley are other great options.
- Make it in the slow cooker by dumping all the ingredients into the crockpot and cooking it on low for 4-5 hours. You can saute the veggies and aromatics first for extra flavor if you’d like. When adding peas, do that during the last 30 minutes of cook time.
Keep it stored in an airtight container in the fridge for up to 3 days.
Absolutely! Make lots and freeze some. It makes a great quick and easy weeknight meal when you’re running low on time.
Allow it to cool completely. Place it in a freezer safe container and freeze for up to 2 months. If you have enough to portion it out, I recommend doing so. I love these 1-cup freezing trays for that! That way you only need to defrost what you’re going to use.
Thaw in the fridge overnight, if frozen. Then, reheat it on the stovetop over medium heat. You can also place it in a microwave safe bowl and heat at 30 second intervals, stirring in between. It can also be reheated on the stove straight from frozen, it’ll just take a bit longer.
If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!
Easy Vegetable Soup
- 1 Tablespoon olive oil
- 2 cups carrots chopped
- 1 ½ cups celery chopped
- 1 large onion finely chopped
- 1 Tablespoon garlic minced
- 4 cups mushrooms diced
- 5 Cups water or vegetable broth
- ⅓ cup tomato paste
- 2 pounds Yukon gold potatoes peeled and diced
- 1 ½ Tablespoons paprika
- 1 ½ Tablespoons Italian seasoning
- 2 Teaspoons fresh rosemary finely chopped
- 1 ½ cups peas fresh or frozen
- ½ cup fresh parsley
- Salt and pepper to taste
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat.1 Tablespoon olive oil
- Add the chopped carrots, celery, onions, and cook for 8-10 minutes, stirring frequently2 cups carrots, 1 ½ cups celery, 1 large onion
- Then add the garlic and mushrooms for another 5 minutes, stirring often.1 Tablespoon garlic, 4 cups mushrooms
- Add the water (or vegetable broth if using), tomato paste, potatoes, peas, paprika, and Italian seasoning, rosemary, parsley and salt and pepper.5 Cups water, ⅓ cup tomato paste, 2 pounds Yukon gold potatoes, 1 ½ Tablespoons paprika, 1 ½ Tablespoons Italian seasoning, 2 Teaspoons fresh rosemary, 1 ½ cups peas, ½ cup fresh parsley, Salt and pepper to taste
- Bring to a boil then lower the heat to medium-low, cover and cook for 30-40 minutes until the potatoes and carrots are tender.
- If you’d like a thicker stew, remove 2 cups of the cooked stew and blend into a puree. Then add back into the pot and stir to combine. A immersion blender works well for this as well.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
Leave a Reply