Why you’ll Love this Quick and Easy Vegetable Soup
I used my beloved ground turkey vegetable soup as the base for this classic easy vegetable soup because it has the best combination of rich tomoato broth and seasoning. I added in some extra veggies (frozen to keep it easy) and chickpeas to make it hearty! This is by far my favorite vegetable soup recipe!
- Maximum flavor with minimal effort (this is the least boring vegetable soup recipe!)
- Made with pantry staples you most likely have on hand
- Endlessly customizable
- Healthy but hearty
- Budget-friendly dinner
- Easy to meal prep and freeze for later
Need another soup recipe? Try Panera autumn squash soup, cowboy soup, or Instant Pot Corn chowder!
Ingredients You’ll Need
- Onion, Garlic & Celery: Adds depth of flavor to the base of the soup.
- Diced Tomatoes & Tomato Sauce: Creates a rich, slightly tangy broth.
- Chickpeas: Adds plant-based protein and makes the soup more filling.
- Frozen Mixed Vegetables: A convenient, no-chop way to add a variety of veggies like green beans, peas, and corn.
- Potatoes: Provides heartiness and natural creaminess when cooked.
- Italian Seasoning: Use dried oregano, basil, and thyme if you don’t have Italian seasoning.
- Vegetable Broth:
How to Make Easy Vegetable Soup
- Saute the onion and celery: Cook onion and celery until they’re soft and the onion is translucent, then sdd the garlic.
- Stir everything and simmer: Add the rest of the ingredients then bring the soup to a boil and turn down to simmer for 15-20 minutes. This helps the soup reduce, thicken, and concentrates the flavor.
- Season and serve: Stir in the salt, pepper, lemon juice, and fresh chopped parsley then taste and adjust the seasoning as needed. Add up to 2 cups of vegetable broth to reach your desired consistency. Serve warm with fresh herbs and parmesan cheese.
Recipe Variations
- Try another veggie: Swap with leeks or bell peppers for onions and celery for a different flavor profile.
- Instead of diced tomatoes, use crushed tomatoes or fire-roasted tomatoes for extra depth.
- Substitute chickpeas with white beans, lentils, or kidney beans.
- Use fresh vegetables like carrots, zucchini, or bell peppers instead of frozen veggies if preferred.
- Swap potatoes with sweet potatoes or cauliflower for a lower-carb option.
- Use chicken broth if not vegetarian, or water with bouillon for extra flavor.
Storage & Reheating
Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals.
Refrigerate: Store in an airtight container in the fridge for 4-5 days.
Freezer: Let cool completely, then freeze in portions for up to 3 months.
More Easy Soup Recipes
Easy Vegetable Soup
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Ingredients
- 1 Tablespoon olive oil or butter
- 1 small yellow onion diced
- 2 ribs celery chopped
- 3 cloves garlic minced
- 1 (28 oz) can diced tomato
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can chickpeas drained and rinsed
- 1 (16oz) bag frozen mixed vegetables
- 2 russet potatoes diced into 1/2 inch pieces
- 2 teaspoons Italian seasoning
- Kosher salt and pepper to taste
- 4-6 cups vegetable broth
- 2 Tablespoons lemon juice (about 1/2 a lemon)
- 1/4 cup fresh parsley finely chopped
- For serving: red pepper flakes, parmesan cheese, fresh herbs, crusty bread
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook until soft and the onion is translucent, 2-3 minutes. Add the garlic and cook for another minute, until fragrant. 1 Tablespoon olive oil1 Tablespoon olive oil, 1 small yellow onion, 2 ribs celery, 3 cloves garlic
- Add the diced tomatoes, tomato sauce, chickpeas, mixed vegetables, potatoes, Italian seasoning, and 4 cups of broth and stir to combine. Turn the heat up to medium-high and bring to a boil then reduce the heat and allow to simmer for 15-20 minutes until the potatoes are fork-tender. 1 (28 oz) can diced tomato1 (28 oz) can diced tomato, 1 (15 oz) can tomato sauce, 1 (15 oz) can chickpeas, 1 (16oz) bag frozen mixed vegetables, 2 russet potatoes, 2 teaspoons Italian seasoning, 4-6 cups vegetable broth
- Stir in the salt, pepper, lemon juice, and fresh chopped parsley. Add up to 2 cups of vegetable broth to reach your desired consistency. Taste and add more salt, and pepper as needed. Garnish and serve warm.Kosher salt and pepper to tasteKosher salt and pepper to taste, 2 Tablespoons lemon juice, 1/4 cup fresh parsley
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, add heartier ones earlier and more delicate ones near the end.
The trick to a really flavorful vegetable soup is using quality olive oil or butter to saute the vegetables, using a quality vegetable broth, seasoning the soup correctly, and finishing it with some acid (like fresh lemon juice or vinegar) to brighten it up. You can also stir in fresh herbs in the end like fresh parsley and basil.
Yes, this vegetable soup recipe transfers perfectly to the crock pot! Cook the onion and celery over medium heat for 2-3 minutes then add them to the crock pot with the rest of the ingredients. Cook on high for 3-4 hours or on low for 6-8 hours.
If the soup is too thick, add broth. If it’s too thin, simmer uncovered or blend part of the soup.
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Yes, I want to try this recipe.
Used chicken broth and it still turned out great!
Glad to hear that!
Glad to hear it, Sarah!!
Just FYI, the vegetable broth is not listed as an ingredient. I didn’t realize this until I started cooking it. I didn’t have any on hand so I just used chicken broth, hoping it turns out okay! Love your recipes!
Oh gosh!! I need to add that asap! Thanks!
Help ! I’m making now – how much broth ?