Cold weather, warm weather—any time of year is perfect for a delicious bowl of vegetable soup.
I’m sitting on my couch, bundled up in sweats, fuzzy socks, a thick robe, and a blanket as I write this vegetable soup recipe. While I’m usually in shorts and a tank top, Florida is freezing right now. My water pipes are wrapped with towels, my plants are frozen and probably gone, but the smell coming from the kitchen is heavenly. These days, I’m living on soup! It is warm, comforting, and full of savory, tender vegetables. Unfortunately, I’m also dealing with a cough that won’t go away, and this cold weather isn’t helping. However, every bite of soothing, warming soup is like a hug to my throat.
One of the reasons I like making vegetable soup is that it is easily customized with whatever vegetables are on hand. As a mom, I always tried new ways to get my kids to eat more vegetables. Soup is a great way to do that—you can fill it with the veggies your kids love the best. If you have a broccoli lover in the house, by all means, add some to your soup. Cabbage, zucchini, butternut squash, and even sweet potatoes are great additions to this soup. Chickpeas, cherry tomatoes, and chopped kale or spinach are other great options. Great northern or kidney beans are also good to add. I love to make my soups a bit different each time.
If you want to switch up the flavor, you can replace the thyme and oregano with an equal amount of Italian seasoning. A sprinkling of Parmesan cheese over each bowl when serving adds even more savory flavor.
Bring the meat to your vegetable soup!
It’s easy to make a filling, high-protein meal out of this vegetable soup recipe. Chicken and beef are my favorite additions. The quickest way to add protein is to use leftovers from other meals. For example, if you made a roasted chicken, Slow Cooker Roast Beef, or Air-Fryer Chuck Roast, you can add bite-sized chunks of your leftovers when you add the final vegetables in step five. You can swap the vegetable broth for chicken or beef broth, if desired.
If you want to add raw beef, cut it into small chunks, season it with salt and pepper, and brown it on all sides in oil first in step one. Remove it from the pot and set it aside while you continue with step one. Then, in step two, don’t add the potatoes—just the garlic and tomato paste. Add the beef back into the pot in step three with the other ingredients and simmer for 30 minutes. Proceed to step four: add the potatoes and simmer for an additional 25 minutes, or until tender. Continue with the rest of the recipe and enjoy a delicious beef-and-vegetable soup.
How do I store leftovers?
After making this vegetable soup recipe, let it cool to room temperature, then refrigerate it in an airtight container for up to 4 days. You can also freeze the chilled soup in a freezer-safe container or zippered bag for up to 3 months. Remember to leave a little space in each container as liquids expand when frozen. Defrost it overnight in the fridge, then reheat it on the stove over medium-low heat until warm.
Serving suggestions
Serve this vegetable soup recipe with a warm slice of Dutch Oven Bread or even this Olive Bread Recipe. I also enjoy a bowl of soup with Tuna Patties or Salmon Croquettes. Enjoy some Date Pinwheel Cookies, Butter Pecan Cookies, or our Best Gluten-Free Chocolate Chip Cookies for dessert. A nice scoop of Homemade Oreo Ice Cream or this Chocolate Ice Cream Recipe is a great way to cool down after enjoying a steaming bowl of soup.
Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cups chopped carrots
- 1 2/3 cups diced celery
- 4 cloves garlic minced
- 2 1/2 cups diced Yukon Gold potatoes
- 1 tablespoon tomato paste
- 1 can diced tomatoes with juices (14.5 ounces)
- 8 cups low-sodium vegetable broth
- 2 bay leaves
- 3/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 1/2 cups chopped green beans fresh or frozen
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Red pepper flakes to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onion is soft, about 5 to 7 minutes.
- Stir in the minced garlic and diced potatoes along with the tomato paste. Cook for about 2 minutes, stirring well.
- Pour in the diced tomatoes and vegetable broth. Add the bay leaves and dried thyme and oregano. Increase the heat to bring the mixture to a boil.
- Lower the heat to a gentle simmer and cook for 25 minutes, until the potatoes are tender.
- Add the green beans, corn, and peas. Simmer for another 5 minutes. Remove the bay leaves, add lemon juice, and adjust salt, pepper, and red pepper flakes to taste. Serve warm, garnished with parsley.
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