Easy Vegetable Soup Recipe (One Pot)

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.

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

• 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 1/4 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

1. Heat oil– And saute onions, carrots, celery, ginger, garlic.
2. Add in- Broth, tomatoes, potatoes, and seasonings.
3. Bring to a boil- Then add in green beans.
4. Cover and cook– For a few minutes.
5. 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

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:

• Tomato Tortellini Soup (One Pot)
• Instant Pot Beef Curry (Indian)
• Instant Pot Mexican Soup
• Instant Pot Chicken Enchilada Soup
• Egg Drop Soup (One Pot)

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5 from 12 votes

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Best Vegetable Soup Recipe

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

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. 

Yield: 7 Servings

Ingredients

• 3 tbsp Olive oil
• 1 Onion, Medium size, finely chopped
• 4 Carrots, Long, peeled, roughly chopped
• 3 Celery sticks, Roughly chopped
• 1 tbsp Ginger, Finely minced
• 2.5 tbsp 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
• 1/3 cup Parsely, Fresh, Roughly chopped
• 1/2 tsp Thyme, Dried
• 1 tsp Oregano, Dried
• 1/2 tsp Rosemary, Dried
• Salt, To taste
• Pepper, To taste
• 1/2 tsp Red chili flakes, Optional
• 3/4 cup Green beans, Frozen
• 1/4 cup Corn, Frozen
• 3/4 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!

Notes

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

Video

Nutrition

Calories: 137kcal, Carbohydrates: 29g, Protein: 5g, Fat: 1g, Sodium: 802mg, Potassium: 863mg, Fiber: 6g, Sugar: 8g, Vitamin A: 6675IU, Vitamin C: 33.9mg, Calcium: 103mg, Iron: 4.7mg

Course: Main Course

Cuisine: American, Italian

Calories: 137

Author: Abeer