Looking for a cozy and nourishing meal that’s easy to make, full of veggies, and perfect for leftovers? This Hearty Vegetable Soup is your new best friend. It’s brimming with vibrant vegetables, seasoned to perfection, and comes together in under an hour. Whether you’re prepping for a week of healthy lunches or need a light but satisfying dinner, this soup delivers big on flavor and comfort. 🧡
This recipe is endlessly adaptable, naturally vegan, and great for using up whatever’s in your fridge or freezer. Plus, it freezes beautifully—hello, meal prep goals! ❄️💪
Why You’ll Love This Vegetable Soup 🥄
✅ Super Nourishing – Loaded with vitamins, fiber, and plant-based goodness
✅ One-Pot Wonder – Easy cleanup and big flavor
✅ Flexible & Freezer-Friendly – Add any veggies or beans you like
✅ Naturally Vegan & Gluten-Free – No substitutions needed 🌿
✅ Perfect for Meal Prep – Keeps well in the fridge or freezer
Ingredients You’ll Need 🛒
- 3 tablespoons olive oil – For sautéing and building a rich base
- 1½ cups chopped yellow onion – About 1 small onion 🧅
- 3 ribs celery, chopped – Adds aromatic flavor and texture
- 3 carrots, sliced into ¼-inch rounds – For sweetness and color 🥕
- ½ lb Yukon gold potatoes, diced – Creamy and hold their shape
- ½ lb sweet potatoes, peeled and chopped – Adds a naturally sweet note 🍠
- 4 cloves garlic, minced – Flavorful and aromatic
- 4 cups low-sodium vegetable broth – Light but savory foundation
- 1 cup chopped green beans – Fresh or frozen, they add crunch and color
- 1 can (14.5 oz) fire-roasted diced tomatoes – Smoky depth
- 2 teaspoons Italian seasoning – Earthy and herbaceous
- 1 teaspoon sweet paprika – Adds a gentle warmth
- ¾ teaspoon salt + ¼ teaspoon black pepper – Adjust to taste
- 2 bay leaves – For that comforting, slow-simmered flavor
- ¾ cup frozen peas – No need to thaw, they add a burst of sweetness and color
🌟 Optional Add-Ins:
– Chopped zucchini, bell peppers, butternut squash, corn 🌽
– 1 can of white beans or chickpeas for protein boost
– Handful of chopped kale or spinach at the end for a green twist
How to Make Hearty Vegetable Soup 🍽️
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and celery and cook for 4–5 minutes until soft and fragrant.
Step 2: Add Root Vegetables
Toss in the carrots, Yukon gold potatoes, and sweet potatoes. Stir for 3 minutes so they begin to develop flavor.
Step 3: Add Garlic
Stir in the garlic and cook for 1 more minute, being careful not to let it burn.
Step 4: Pour in the Liquids & Seasonings
Add the broth, diced tomatoes (with juice), Italian seasoning, paprika, salt, pepper, and bay leaves. Stir to combine, scraping up any browned bits on the bottom for extra flavor.
Step 5: Simmer Until Tender
Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Step 6: Add Final Veggies
Stir in the frozen peas and simmer for 5 more minutes, just until all the vegetables are fully tender.
Step 7: Serve & Enjoy!
Remove bay leaves, taste and adjust seasoning if needed. Ladle into bowls and serve hot with crusty bread or fresh herbs on top. 🌿🥖
Tips & Variations 💡
- Make it Heartier – Add a drained can of chickpeas, cannellini, or red kidney beans for protein
- Spice It Up – Try a pinch of red pepper flakes or a dash of cayenne 🌶️
- Add Grains – Stir in cooked rice, barley, or small pasta for a bulked-up meal
- More Greens? – Add kale or spinach in the last few minutes of cooking
- Use What You Have – This soup is perfect for cleaning out your veggie drawer! 🧺
Storage & Meal Prep Tips 🧊
- Refrigerate: Store in airtight containers for up to 3–4 days
- Freeze: Let cool completely and freeze for up to 3 months
- Reheat: Gently warm on the stovetop or microwave until hot throughout
FAQs About Vegetable Soup ❓
Q: Can I use frozen vegetables instead of fresh?
A: Absolutely! Frozen vegetables are convenient and work perfectly in this soup.
Q: Is this soup good for weight loss?
A: Yes—it’s low in calories, high in fiber, and very filling without being heavy.
Q: Can I add noodles or pasta?
A: Sure! Add cooked pasta just before serving so it doesn’t get mushy.
Q: What’s the best broth to use?
A: A low-sodium vegetable broth allows you to control salt while building rich flavor.
Final Thoughts 🥕🌱✨
This Hearty Vegetable Soup is the definition of feel-good food. With its medley of colorful vegetables, warm spices, and satisfying broth, it hits that perfect balance between healthy and comforting. It’s a recipe that welcomes improvisation—don’t have sweet potatoes? Use more gold potatoes. No green beans? Swap in zucchini or corn. It’s endlessly adaptable and always delicious. 🍲
The real magic of this soup lies in its simplicity. It proves you don’t need fancy ingredients to make something deeply nourishing. It’s the kind of meal that makes you feel better—whether you’re coming in from the cold, trying to eat clean, or just need a reset after a long day.
It’s a staple worth returning to again and again. Make a big pot on Sunday and enjoy it throughout the week, freeze portions for a busy night, or share it with loved ones when they need a little comfort. It’s a bowl of kindness, nourishment, and warmth—and one of the easiest ways to care for yourself and others. ❤️
Short version
Vegetable Soup
Ingredients
- 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
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and celery. Cook them for about 4 to 5 minutes, stirring frequently, until they start to soften and become fragrant. This step creates a flavorful base for your soup.
- Next, add the sliced carrots, diced gold potatoes, and sweet potatoes to the pot. Continue cooking for about 3 minutes, stirring often so the vegetables start to develop flavor without sticking to the bottom.
- Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning and to allow the garlic to release its aroma.
- Pour in the vegetable broth, using your spoon to scrape up any caramelized bits stuck to the bottom of the pot. These bits add extra depth of flavor to the soup.
- Now stir in the chopped green beans, fire roasted diced tomatoes, Italian seasoning, paprika, salt, pepper, and bay leaves. Mix everything together until well combined.
- Allow the soup to come to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20 minutes, until the vegetables are nearly tender. Stir occasionally to make sure nothing is sticking.
- Add the frozen peas, stir, and cover the pot again. Let the soup simmer for another 5 minutes, just until all the vegetables are fully cooked and tender. Serve hot, with crusty bread or a sprinkle of fresh herbs if desired.
Notes
This recipe is very flexible, so feel free to get creative with the vegetables you have on hand. In addition to the ingredients listed, you can add chopped butternut squash, zucchini, bell peppers, or even some sweet corn. These extra veggies add flavor, color, and variety to the soup.
For a heartier meal, consider adding a can of beans such as white beans, chickpeas, or red kidney beans. They provide a good source of plant-based protein and make the soup more filling without much extra effort.
