Easy Vegetable Soup

easy vegetable soup has been my go-to when I want something fast, healthy, and truly comforting. This simple vegetable soup uses pantry staples and comes together in about 30 minutes — perfect for weeknights, light lunches, or when you want a no-fuss vegan dinner. If you enjoy one-pot routines, you might also like this Comforting One-Pot Creamy Vegetable Soup for a richer take.

Reasons to try it

This recipe is a quick, budget-friendly, and nourishing option that anyone can make. It’s naturally vegetarian (and easily vegan), uses common ingredients, and freezes beautifully for meal prep. It’s great for feeding picky eaters — the familiar flavors of carrots, celery, and tomatoes make it approachable while still being nutritious.

“Warm, simple, and exactly what I needed after a long day — the kids loved it, and it reheats perfectly.” — happy home cook

How this recipe comes together

You’ll start by softening the aromatic vegetables, then build the soup with broth and tomatoes before simmering until everything is tender. The process is forgiving: sauté, add liquid and vegetables, simmer, then season to taste. It’s a straightforward method that highlights fresh produce and lets the thyme shine.

Key ingredients

2 tablespoons olive oil, 1 onion, chopped, 2 carrots, diced, 2 celery stalks, diced, 2 cloves garlic, minced, 4 cups vegetable broth, 1 can diced tomatoes, 1 cup green beans, chopped, 1 cup corn, 1 teaspoon dried thyme, Salt and pepper to taste, Fresh parsley for garnish

Substitutions and notes:

• No green beans? Use frozen peas or a diced zucchini instead.
• Swap corn for canned or frozen — sweet potato cubes also work for extra heartiness.
• Use low-sodium vegetable broth if watching salt, and taste before adding more.

Step-by-step instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add 1 onion (chopped), 2 carrots (diced), and 2 celery stalks (diced). Sauté until softened, about 6–8 minutes.
3. Stir in 2 cloves garlic (minced) and cook for another minute until fragrant.
4. Pour in 4 cups vegetable broth and add 1 can diced tomatoes, 1 cup green beans (chopped), 1 cup corn, 1 teaspoon dried thyme, and salt and pepper to taste.
5. Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, until the vegetables are tender.
6. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

Best ways to enjoy it

This soup pairs beautifully with a crisp salad and crusty bread. Top with grated Parmesan or a spoonful of pesto for more depth, or serve alongside a grilled cheese for a comforting combo. For a protein boost, add a can of drained chickpeas or shredded rotisserie chicken just before serving. If you want a heartier bowl, try pairing it with this Easy Cheesy Hamburger Potato Soup for a weekend spread.

Storage and reheating tips

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in meal-sized portions for up to 3 months. Use freezer-safe containers or bags and leave a little headspace for expansion.
• Reheating: Thaw overnight in the fridge, then reheat gently on the stove over medium-low heat until simmering. Microwave reheats well in single portions; stir halfway through for even heating. Add a splash of broth or water if the soup thickens after chilling.

Helpful cooking tips

• Cut vegetables to similar sizes so they cook evenly.
• Don’t skip the sauté step — it builds flavor. Browning the onions for a few extra minutes deepens the soup’s base.
• If you prefer a silky texture, use an immersion blender for a few pulses to partially puree the soup while leaving plenty of chunks.
• Taste before serving — canned tomatoes and broths vary, so adjust salt and pepper at the end.

Creative twists

• Mediterranean: Add chopped spinach, a squeeze of lemon, and a sprinkle of feta.
• Mexican-style: Stir in cumin, a dash of chili powder, and top with avocado and cilantro.
• Grain boost: Add cooked barley, farro, or small pasta for a more filling bowl.
• Creamy version: Blend half the soup and stir in a splash of cream or coconut milk.

Your questions answered

Q: Can I make this on the stove and in a slow cooker?
A: Yes. For a slow cooker, sauté the veggies first, then transfer to the slow cooker with the liquids and cook on low for 4–6 hours. Add delicate vegetables like green beans in the last hour to avoid overcooking.

Q: Is this soup vegan and gluten-free?
A: It’s naturally vegan and gluten-free if you use a gluten-free broth and avoid pasta. Add-ins like croutons or certain broths may introduce gluten.

Q: How can I make this more filling without adding meat?
A: Stir in cooked beans (cannellini or chickpeas), cooked lentils, or grains like quinoa. A spoonful of nut butter blended in can also increase satiety and add richness.

Conclusion

For more inspiration and variations on simple vegetable soups, see this Easy Vegetable Soup Recipe – NatashasKitchen.com and check out the Simple Vegetable Soup – Brand New Vegan for another plant-focused approach.

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Comforting One-Pot Creamy Vegetable Soup
Easy Cheesy Hamburger Potato Soup