Easy Vegetable Soup Recipe (One Pot)

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Quick and easy vegetable soup recipe made in one pot in less than 1 hour on stovetop, using simple ingredients. It's healthy, packed with vegetables and Italian herbs and spices.

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My mom has the most incredible hearty vegetable soup recipe ever. I have tried many other recipes in the past but nothing ever comes close to this family version.

I say "family version," because even though it is full of those healthy ingredients many children don't enjoy, this particular recipe is still a favorite for kids. And just like this Slow Cooker Minestrone Soup or Easy Homemade Chicken Noodle Soup (One Pot), you will likely want to add it to the family recipe book.

Key ingredients
Variations
How to make easy vegetable soup
What to serve with healthy soup
Tips and techniques
Recipe FAQs
Other One Pot Soup Recipes:

Key ingredients

Oil- Used to saute vegetables and add flavor.
Vegetables- Including potatoes, onions, celery, carrots, tomatoes, peas, corn, and green beans
Ginger- Enhances flavor and boosts you immune system.
Garlic- Adds a rich flavor and aroma next to all the vegetables.
Broth- You can use either vegetable or chicken broth for this recipe.
Spices/seasonings- Use fresh or dried parsley, thyme, oregano, rosemary, salt, pepper, and red chili flakes.

Variations

Use ground beef- Cook ground beef first, then drain fat and the follow rest of the same steps.
Add chicken- Such as shredded Rotisserie Chicken or leftover Grilled Chicken pieces in the soup at the end to make it like my Chicken Vegetable Soup (One Pot).
Make turkey vegetable soup- Cook the ground turkey first, then follow rest of the same steps.
Make it spicy- Add red chili flakes, some sliced jalapenos or green chilies, and paprika powder. Adjust based on your spice level tolerance.
Roasted vegetables- Roast your choice of vegetables, such as these Oven Roasted Vegetables (One Pot), and then add them into the soup. You can also use Oven Roasted Beets (One Pan) or Oven Roasted Cauliflower (One Pan).
Use a Crockpot/slow cooker- Add all the ingredients in a slow cooker and cook on low for 5 hours.
Make it creamy- Like this Creamy Tortellini Soup (Crockpot) by adding some heavy cream at the end.
Add barley- When you add in the potatoes, also add in ¼ cup barley. Add some additional broth or water because barley absorbs a lot of liquid. If you enjoy this version, check out my Slow Cooker Beef Barley Soup.
Healthy noodle soup- Add your choice of noodles when you add the potatoes until fully cooked.
Tomato soup version- Simply add in more tomatoes and even some tomato paste in this recipe. You can even start with this Tomato Basil Soup Recipe (One Pot) and add in all the vegetables.
Use other vegetables- You don't have to only put in what the recipe calls for. Omit what you don't like, put more of what you do, and add in something new. I suggest various types of squash, broccoli, spinach, or cabbage. It's best when they are in season.
Play around with different herbs and seasonings- To change the flavor. A mediterranean or Chinese twist is great!
Add in a bit of cooking sherry- For a sweeter, more complex taste.

How to make easy vegetable soup

Heat oil- And saute onions, carrots, celery, ginger, garlic.
Add in- Broth, tomatoes, potatoes, and seasonings.
Bring to a boil- Then add in green beans.
Cover and cook- For a few minutes.
Add in- Corn and peas, cook again.

What to serve with healthy soup

Bread- Dinner rolls, garlic bread, breadsticks, or croutons.
Sandwiches- I especially think the Best Grilled Cheese Sandwich (One Pan) pairs well.
Crackers- They are one of the best companions to soup. Use Saltines, Oyster crackers, or any of your favorites.
Salad- Because this soup is already full of veggies, I prefer a more hearty salad, like Ham Pasta Salad (One Bowl) or a sweet salad, like Creamy Cranberry Salad (Cranberry Fluff).
Appetizers- A simple side like Crispy Fried Cheese Curds (One Pan) or Crispy Fried Chicken Bites (One Pot) are a fun and savory addition.

Tips and techniques

Use low sodium broth- Because regular broth can make the soup very salty.
Chicken broth- Can also be used for this recipe in place of the vegetable broth.
Adjust the amount of herbs- And spices based on your preference.
Pay attention to vegetable cook times- Because each one varies and you don't want your veggies getting mushy in the soup. They should be tender, but not hard.
Use flavored butter- Instead of oil to give it a deeper flavor profile.

Recipe FAQs

Why are my vegetable mushy?

This happens when you overcook your vegetables. You also may be tempted to throw all the vegetables in the pot at the same time, but follow the directions closely so that they each get the appropriate cook time for the best texture.

Can I use frozen vegetables?

Yes. I especially like to use frozen corn, green beans, and peas. They end up with the best texture and flavor.

Can I use canned vegetables?

Yes, but it doesn't yield the best results. If you do, though, don't follow the recipe cook times because they are only for frozen or fresh vegetables. If you are using canned, first drain them, then add them towards the very end so that they don't become mush.

Storage

Make ahead- This can be made up to 3 days ahead if kept in an airtight container in the fridge or in the freezer for up to 1 month prior. Thaw and reheat before serving.
Refrigerate- Store in a sealed container in the fridge for up to 3 days.
Freeze- Store in a sealed container in the freezer for up to 1 month.
Reheat- This can be heated on the stovetop or microwave.

Other One Pot Soup Recipes:

Recipe

Easy One Pot Vegetable Soup in White Bowl.

Best Vegetable Soup Recipe

Abeer

Quick and easy vegetable soup recipe made in one pot in less than 1 hour, using simple ingredients. It's healthy, packed with vegetables and Italian herbs and spices.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American, Italian

Servings Servings

Calories 137 kcal

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Ingredients

3 tablespoon Olive oil
1 Onion Medium size, finely chopped
4 Carrots Long, peeled, roughly chopped
3 Celery sticks Roughly chopped
1 tablespoon Ginger Finely minced
2.5 tablespoon Garlic Finely minced
4 cans Vegetable broth Or chicken broth, Low sodium, 14.5 oz cans
2 cans Diced tomatoes 14.5 oz cans
3 Potatoes Medium size, Peeled, Cut into 1 inch cubes
2 Bay leaves
⅓ cup Parsely Fresh, Roughly chopped
½ teaspoon Thyme Dried
1 teaspoon Oregano Dried
½ teaspoon Rosemary Dried
Salt To taste
Pepper To taste
½ teaspoon Red chili flakes Optional
¾ cup Green beans Frozen
¼ cup Corn Frozen
¾ cup Peas Frozen

Instructions

Add oil in a large nonstick pot and heat it over medium high heat.
Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
Bring to a boil.
Then, add green beans and reduce heat.
Cover and cook for about 20 minutes until potatoes become tender.
Add corn and peas and cook for about 10 minutes.
Serve and enjoy!

Video

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition

Calories: 137kcalCarbohydrates: 29gProtein: 5gFat: 1gSodium: 802mgPotassium: 863mgFiber: 6gSugar: 8gVitamin A: 6675IUVitamin C: 33.9mgCalcium: 103mgIron: 4.7mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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