This easy-to-make hearty vegetable soup is ready in under an hour and delivers big flavor with simple, everyday ingredients. It’s dairy-free, vegetarian, and flexible enough to adapt to whatever vegetables you have on hand. This tomato-based broth is savory and comforting—perfect for a cool afternoon or a weeknight family dinner.
Hearty Vegetable Soup Recipe
This vegetable soup is one of our go-to recipes for fall and colder months, but it’s great any time you want a nutritious, vegetable-packed meal. It balances a brothy tomato base with hearty chunks of potato and sweet potato, tender carrots and celery, green beans and a boost of protein from white northern beans. The result is comforting, flavorful, and easy to scale for leftovers.
Why we’re obsessed with this soup
- It’s loaded with a variety of vegetables, but very easy to swap in your favorites.
- It freezes and stores well, making it ideal for batch cooking and meal prep.
- The tomato-based broth is deeply flavorful thanks to a simple spice blend and fresh herb bundle.
Featured Vegetables
The recipe combines classic soup vegetables with a few surprises to add texture and sweetness. White northern beans add a creamy protein element without dairy or meat.
- Green beans
- Sweet corn
- Potatoes
- Carrots
- Celery
Swaps and Substitutions
If you don’t have every ingredient listed, no problem. Here are easy substitutions that keep the soup delicious:
- Hot sauce → sriracha or extra red pepper flakes
- Vegetable broth → chicken or beef broth (if not keeping vegetarian)
- Dried minced garlic/onion → granulated garlic or onion powder
- White onion → yellow or red onion
- Carrots → parsnips or another root vegetable
- Green beans → asparagus or snap peas
- Crushed tomatoes → diced or petite diced tomatoes
- Corn → hominy
- Any vegetables → mushrooms, zucchini, Swiss chard, broccoli, kale, spinach, etc.
Simple Instructions
This soup is straightforward and forgiving. The key is building a flavorful base before you add the bulk of the ingredients. Total cook time is under an hour and the process breaks down into three easy phases:
- Sauté aromatics and start the potatoes: Heat oil, cook onion and garlic, then add potatoes and sweet potatoes to give them a head start.
- Add carrots and celery: Sauté briefly to deepen the base flavor.
- Simmer everything else: Add the remaining ingredients (except corn and beans), bring to a boil, then reduce to a simmer. Add corn and beans near the end so they stay tender and not mushy.
Here’s a flavor tip
Want to tweak the flavor profile? Try one of these finishing touches to make the soup uniquely yours:
Try this!
Make it SPICY – Add an extra teaspoon or two of hot sauce or sriracha for more heat.
Make it SWEET – A teaspoon or two of maple syrup balances acidity and adds warmth.
Make it HERBY – Use extra fresh herbs in the herb bundle: sage, oregano, or tarragon work well in addition to thyme and rosemary.
Vegetable Soup Recipe Q & A
Any vegetable can be used, but consider how you cook them and when you add them. Hearty vegetables like potatoes, carrots and celery hold up during longer simmering. Tender vegetables such as zucchini, green beans, spinach or kale should be added toward the end and simmered just 5–10 minutes to avoid overcooking.
Stored in an airtight container in the refrigerator, this soup will keep for up to 7 days. Let it cool completely before refrigerating.
Yes. Let the soup cool fully, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove. If freezing, consider leaving out delicate leafy greens or adding them after reheating to preserve texture.
More Favorite Soups & Stews
Healthy Soups & Stews
- Roasted Butternut Squash Soup
- Crock Pot Chicken Noodle Soup
- Taco Soup
- One Pot Golden Curry Soup
- All Soup Recipes (collection)
Vegetable Soup Recipe
This vegetable soup features carrots, celery, green beans, corn, potatoes and a tomato-based broth seasoned with savory herbs and spices. It’s warming, nutritious, and simple to prepare.
Ingredients (serves 8)
- 2 tablespoons olive oil
- 1 large white onion, minced
- 1 large Idaho potato, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1 tablespoon minced garlic
- 2 large stalks celery, diced
- 2 large carrots, diced
- 2 cups fresh green beans, trimmed and halved
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons red pepper flakes (adjust to taste)
- 2 teaspoons dried minced bell pepper
- 2 teaspoons dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 tablespoon hot sauce (or to taste)
- 1 teaspoon salt (adjust to taste)
- 1 (28-oz) can crushed tomatoes
- 8 cups vegetable broth
- 5 sprigs fresh thyme
- 5 sprigs fresh rosemary
- 1 (15-oz) can white northern beans, drained and rinsed
- 1 cup sweet corn (frozen or fresh)
Instructions
- Heat a large stock pot over medium-high heat and add the olive oil.
- When the oil is fragrant, add the minced onion and sauté until it begins to soften, about 1–2 minutes. Add the garlic and cook briefly until fragrant.
- Add the peeled and cubed potatoes and sweet potatoes. Sauté for about 4 minutes, sprinkling 1/4 teaspoon salt over them to help draw out moisture and flavor.
- Add the diced celery and carrots and sauté another 3 minutes to develop the base flavor.
- Pour in the crushed tomatoes and vegetable broth, then add the spices (cumin, oregano, red pepper flakes, dried minced bell pepper, dried minced garlic, dried minced onion, dried basil, and dried parsley). Stir in the fresh herb sprigs (thyme and rosemary). Bring the pot to a boil over high heat.
- Once boiling, reduce heat to low and simmer, covered, for 20–30 minutes, stirring occasionally. Add the drained white beans and the sweet corn during the last 5–10 minutes of simmering so they warm through without becoming mushy.
- Check that the potatoes are fork-tender. Remove and discard the herb sprigs or stems. Taste and adjust seasoning as needed. Serve hot with crusty bread or a fresh green salad if desired.
Storage
Cool completely before storing in airtight containers. This soup keeps 4–7 days in the refrigerator. Freeze in portioned, freezer-safe containers for up to 3 months. Reheat gently on the stovetop; add any delicate greens after reheating to preserve freshness.
Nutrition (approximate per serving)
Calories: 192 kcal, Carbohydrates: 33 g, Protein: 7 g, Fat: 4 g, Fiber: 7 g, Sugar: 12 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by: The Wooden Skillet