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This Vegetable Soup is flavorful, nourishing and packed with healthy veggies. It’s easy to make and perfect for anytime you need a warm, comforting meal.
Whenever I’m craving comfort food that’s also good for me, I turn to this vegetable soup recipe. This soup is one of my favorites because it’s bursting with flavor and packed full of healthy veggies. In the recipe below you’ll find my favorite combination of vegetables to add to this soup, but you can make this easy veggie soup with just about any vegetables that you enjoy. It’s a great clean out your fridge recipe, perfect for using up those leftover vegetables at the end of the week.
I based this vegetable soup off of my favorite Instant Pot Vegetable Soup recipe. I love this stove top version just as much and I hope you will too. With potatoes, carrots, sweet potatoes, green beans and fire roasted diced tomatoes, this healthy soup is loaded with chunky vegetables and delicious seasonings. Your kitchen will smell amazing as it simmers on the stove. Slice up a loaf of crusty bread for dunking and enjoy!
- Olive Oil: I use a generous amount of olive oil to sauté the vegetables. It adds flavor and richness to the soup.
- Onion, Celery & Carrots: This trio of vegetables is the start of many of the best soup recipes and creates a base layer of flavor.
- Yukon Gold Potatoes: Potatoes make this soup hearty and satisfying. Gold potatoes work best here, as they keep their shape without falling apart better than russets.
- Sweet Potatoes: Adding sweet potatoes as well as gold potatoes gives the soup more flavor complexity. If you prefer not to use sweet potatoes, you can substitute them with more gold potatoes.
- Green Beans: Both fresh and frozen green beans work well here. If using frozen, buy frozen cut green beans because you’ll want them to be in 1-inch pieces.
- Garlic: For flavor!
- Vegetable Broth: Using low sodium vegetable broth allows you to better control the amount of salt in the soup.
- Fire Roasted Diced Tomatoes: I love using fire roasted tomatoes in soups because they bring another layer of delicious flavor. If you can’t find fire roasted tomatoes, feel free to substitute regular canned diced tomatoes.
- Seasonings: Italian seasoning, paprika, salt, pepper and bay leaves make this soup so delicious!
- Frozen Peas: You’ll add these near the end of the cook time, as they cook quickly.
Below you’ll find my suggestions of other vegetables that work well in this soup.
How to Make Vegetable Soup
This vegetable soup comes together in just a few easy steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.
- Heat the olive oil in a Dutch oven or other large heavy pot.
- Sauté the onion and celery until they soften.
- Add the carrots, gold potatoes and sweet potatoes and cook for 3 minutes, stirring often.
- Add the garlic and cook, stirring, for 1 minute.
- Then pour in the vegetable broth and stir everything together, scraping up any browned bits that are stuck to the bottom of the pot.
- Stir in the green beans, fire roasted diced tomatoes and seasonings.
- Bring the soup to a simmer. Once it boils, reduce the heat to a low simmer and cover the pot. Cook for 20 minutes, until the vegetables are almost tender.
- Stir in the peas and cook for 5 minutes more. Serve and enjoy!
Vegetable Soup Recipe Variations
One of the best things about making a big pot of homemade vegetable soup is that you can use up whatever veggies you have in your kitchen. I always recommend starting a vegetable soup with onion, celery and carrots, but beyond that you can add any vegetables that you enjoy. Here are a few suggestions of ways to customize this recipe.
- Add other vegetables, such as butternut squash, zucchini, bell pepper or corn.
- Add white beans, red kidney beans or chickpeas to boost the protein content of the soup.
- Stirring some cooked pasta into the finished soup makes it an even heartier meal like my minestrone soup.
- As written this recipe is gluten-free, vegetarian and vegan.
Storage & Reheating Tips
This soup is just as delicious on the second and third day, after the flavors have had time to meld together. It freezes well, too, for an easy meal later on.
- Refrigerator: Store soup in an airtight container in the refrigerator for up to 3 days.
- Freezer: Once cool, freeze soup in an airtight container for up to 3 months. I like to freeze the soup in individual portions for quick lunches or dinners later on. Thaw overnight in the refrigerator before reheating.
- To Reheat: Heat in a pot on the stove over medium heat until simmering, or heat in the microwave until steaming hot.
What to Serve with Vegetable Soup
This soup is flavorful enough to serve as is, without any extra adornments. To really make the flavors pop, add a sprinkle of Parmesan cheese, a squeeze of lemon juice, a pinch of red pepper flakes or a bit of chopped fresh parsley.
I usually serve this soup with some bread on the side and call it a meal. Try a loaf of crusty bread, Garlic Knots or Dinner Rolls. If you’d like to add a salad, I suggest a simple Green Salad, Kale Salad or Spinach Salad. Leftover soup is delicious for lunch the next day, served with an Air Fryer Grilled Cheese sandwich.
More Soup Recipes
- Tomato Soup
- Potato Soup
- French Onion Soup
- Butternut Squash Soup
- Lentil Soup
- Cabbage Soup
- Cauliflower Soup
- 3 tablespoons olive oil
- 1 ½ cups chopped yellow onion (1 small onion)
- 3 ribs celery (chopped)
- 3 carrots (sliced into ¼-inch thick rounds or half rounds if large)
- ½ pound Yukon gold potatoes (chopped into ½-inch pieces)
- ½ pound sweet potatoes (peeled and chopped into ¾-inch pieces)
- 4 cloves garlic (minced)
- 4 cups low sodium vegetable broth
- 1 cup chopped green beans (1-inch pieces) (fresh or frozen)
- 14.5 ounces canned fire roasted diced tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon sweet paprika
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 bay leaves
- ¾ cup frozen peas (no need to thaw)
- Heat the olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion and celery and cook, stirring often, until they begin to soften, about 4-5 minutes.
- Add the carrots, gold potatoes and sweet potatoes to the pot and cook, stirring often, for 3 minutes.
- Add the garlic to the pot and cook, stirring, for 1 minute.
- Pour in the vegetable broth. Stir and scrape up any bits that are stuck to the bottom of the pot.
- Stir in the green beans, fire roasted diced tomatoes, Italian seasoning, paprika, salt, pepper and bay leaves.
- Bring the pot to a simmer and then reduce the heat to a low simmer. Cover and simmer for 20 minutes, until the vegetables are almost tender.
- Stir in the frozen peas, cover the pot and simmer for 5 more minutes, until the vegetables are tender. Serve.
- Store leftover vegetable soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- You can use just about any veggie that you have on hand in this recipe. Besides the vegetables listed in the recipe above, try butternut squash, zucchini, bell peppers or corn.
- Feel free to add a can of white beans, chickpeas or red kidney beans to the soup for added protein.
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