Name: Fresh Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Tbsp olive oil; 3 carrots, peeled and chopped small; 2 celery stalks, chopped; 1 cup chopped yellow onion; 3 garlic cloves, minced; 32 oz vegetable broth; 30 oz canned diced tomatoes with liquid; 3 Yukon gold potatoes, peeled and chopped (about 2 cups); 1 cup chopped green beans (fresh or frozen); 1 tsp Italian seasoning; 1 tsp salt; 1/2 tsp ground black pepper; 1 cup frozen corn; 1 cup frozen peas

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Fresh vegetable soup is the ultimate comfort meal—simple, healthy, and incredibly flavorful. I love how this recipe transforms basic vegetables into a hearty dish that warms me up from the inside out. Whether I’m looking for a quick lunch or an easy dinner, this veggie-packed soup always hits the spot.

Fresh Vegetable Soup

Why You’ll Love This Recipe

I like this soup because it’s versatile, quick, and filled with wholesome ingredients. It comes together in just 30 minutes, making it ideal for busy days. The flavors are rich and homey, without being heavy. It’s also budget-friendly and a great way to use up extra vegetables in my fridge. Plus, it’s kid-approved and reheats beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 Tbsp olive oil
3 carrots – peeled and chopped small
2 celery stalks – chopped
1 cup chopped yellow onion
3 minced garlic cloves
32 oz vegetable broth
30 oz canned diced tomatoes – with liquid
3 Yukon gold potatoes – peeled and chopped (about 2 cups chopped)
1 cup chopped green beans – fresh or frozen
1 tsp Italian seasoning
1 tsp salt
½ tsp ground black pepper
1 cup frozen corn
1 cup frozen peas

Directions

I start by washing and chopping all the vegetables. I peel and dice the carrots, slice the celery, chop the onion and potatoes, and get the green beans ready (frozen or fresh).

Step 1: In a large pot over medium-high heat, I add the olive oil, carrots, celery, and onion. I sauté them for about 5 minutes, stirring occasionally, until everything starts to soften and smell delicious.

Step 2: I stir in the minced garlic and let it cook for 30 seconds to release that savory aroma.

Step 3: Next, I pour in the broth and canned tomatoes (including the liquid), then add the potatoes, green beans, Italian seasoning, salt, and pepper. I stir everything together and bring the soup to a boil. Then I reduce the heat and let it simmer for about 8–10 minutes, or until the potatoes, carrots, and green beans are fork-tender.

Step 4: Finally, I add the frozen corn and peas and let the soup cook for another 2 minutes, just until they’re heated through. Then it’s ready to serve.

Servings and timing

This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I like to switch things up with this soup depending on what I have on hand:

I’ll swap in sweet potatoes for a slightly sweeter twist.
If I want more protein, I’ll add canned beans like chickpeas or kidney beans.
For a richer texture, I’ll stir in a handful of cooked pasta or rice near the end.
When I want a bit of spice, I toss in a pinch of red pepper flakes or a dash of hot sauce.
I’ve also made this with chicken or turkey broth when I didn’t have vegetable broth, and it still turned out great.

storage/reheating

To store leftovers, I let the soup cool and then pour it into an airtight container. It keeps well in the refrigerator for up to 3–4 days.

When I’m ready to reheat, I pour the soup back into a pot and warm it over medium heat on the stove. If I’m in a rush, I reheat it in the microwave in 1-minute increments, stirring in between until hot.

FAQs

How can I make this soup heartier?

I sometimes add canned beans, cooked quinoa, or pasta to make the soup more filling. It turns it into a satisfying main dish.

Can I freeze vegetable soup?

Yes, I freeze this soup often. I let it cool completely and then store it in freezer-safe containers for up to 3 months. I just make sure to leave a little space at the top for expansion.

Do I need to use fresh vegetables?

No, I often use frozen veggies when I’m short on time or fresh ingredients. Frozen green beans, corn, and peas work perfectly in this recipe.

What can I serve with vegetable soup?

I like to serve this soup with crusty bread, a grilled cheese sandwich, or a simple salad. It makes a complete and comforting meal.

Can I make this in a slow cooker?

Yes, I’ve made this in the slow cooker. I add all the ingredients except the corn and peas, then cook on low for 6–7 hours or on high for 3–4 hours. I stir in the corn and peas during the last 30 minutes.

Conclusion

This fresh vegetable soup is one of my go-to meals because it’s fast, cozy, and full of goodness. I love how easy it is to make and how customizable it can be depending on what I have in my kitchen. It’s the kind of recipe that never goes out of style—just good, honest cooking in a bowl.