Easy Vegetable Soup Recipe

A flavor-packed healthy Vegetable Soup that the whole family can enjoy. It comes together quickly and easily with a beautiful array of vegetables in a perfectly seasoned broth.

Course Soup

Cuisine American

Keyword best vegetable soup, easy vegetable soup, homemade vegetable soup, how to make vegetable soup

Prep Time 15

Cook Time 40

Servings servings

Calories 127kcal

Author Beth Pierce

Ingredients

2 tablespoons olive oil
2 ribs celery chopped
1 medium onion chopped
3 cloves garlic minced
1 teaspoon dried thyme leaves
½ teaspoon dried marjoram
½ teaspoon fresh ground black pepper
6 cups vegetable stock
2 carrots chopped
2 14.5 ounce can fire roasted tomatoes
1 medium Yukon Gold potato peeled and diced
1 cup fresh green beans trimmed and cut into small bites
2 bay leaves
2 cups chopped cabbage
¾ cup frozen peas
kosher salt and fresh ground black pepper
1 teaspoon dried parsley or 1 tablespoon fresh
Parmesan Cheese optional
Red pepper flakes optional

Instructions

Heat the olive oil over medium heat in a Dutch Oven or heavy pot. Add the onions and celery and cook until they are soft. Then reduce the heat and add the garlic, dried thyme, dried marjoram, and fresh ground black pepper. Cook for 1 minute, stirring constantly.
Stir in the vegetable stock, carrots, fire-roasted tomatoes, potatoes, green beans, and bay leaves. Bring the mixture to a boil. Reduce the heat and simmer for 20 minutes.
Add the cabbage and peas, cooking for another 10 minutes or until all the vegetables are tender. Remove the bay leaves from the soup. If desired, sprinkle with dried or fresh parsley, Parmesan Cheese, and crushed red pepper.

Notes

Cut veggies into small bite-size pieces, so more variety ends up in every spoonful.
For aesthetic purposes, peel the carrots. They will have that beautiful bright orange color.
Feel free to use vegetable broth or chicken broth (if you are not a vegetarian). I like to use a mixture of both because I usually have it on hand.
Yukon gold potatoes are my go-to soup potatoes because they are waxy and they hold together better when simmered for extended periods of time. You can substitute red potatoes, or even in a pinch, I have used Russet Potatoes.
You can easily add any small pasta to this recipe and cut up cooked chicken, turkey, or ham. However, you may need to increase the broth to 8 cups and the size of your Dutch Oven or stockpot.
You can substitute 1 tbsp Italian seasoning for the herbs.
Add 2 bay leaves if you are omitting the cabbage. They add fabulous flavor, but the bay leaves are difficult to find and remove with cabbage.
If desired, add a pound of browned ground beef or browned ground Italian sausage.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months in a freezer zipper bag or freezer-safe container. Thaw in the fridge overnight.

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