If you’re looking for a quick, healthy, and budget-friendly meal, this easy vegetable soup is the perfect recipe. It’s packed with nutritious vegetables, simple pantry ingredients, and requires minimal prep. It’s the ideal dish for busy weeknights.
You use frozen mixed vegetables to cut the prep time in half. My top tip is not to skip the fresh herbs and lemon juice at the end. It the secret to really flavorful vegetable soup!
Need another soup recipe? Try ground turkey vegetable soup, Panera autumn squash soup, or Instant Pot Corn chowder!
Ingredients and Substitutions
- 🧅 Onion, Garlic & Celery – Adds depth of flavor to the base of the soup. Swap with leeks or bell peppers for a different flavor profile.
- 🍅 Diced Tomatoes & Tomato Sauce – Creates a rich, slightly tangy broth. Use crushed tomatoes or fire-roasted tomatoes for extra depth.
- 🫘 Chickpeas – Adds plant-based protein and makes the soup more filling. Substitute with white beans, lentils, or kidney beans.
- 🥦 Frozen Mixed Vegetables – A convenient, no-chop way to add a variety of veggies like green beans, peas, and . Use fresh vegetables like carrots, zucchini, or bell peppers if preferred.
- 🥔 Potatoes – Provides heartiness and natural creaminess when cooked. Swap with sweet potatoes or cauliflower for a lower-carb option.
- 🌿 Italian Seasoning – A simple blend of spices that enhances the soup’s flavor. Use dried oregano, basil, and thyme if you don’t have Italian seasoning.
- 🥣 Vegetable Broth – Creates the soup base. Use chicken broth if not vegetarian, or water with bouillon for extra flavor.
Can I Make it in the Slow Cooker?
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.
How Do You Get Depth of Flavor in Vegetable Soup?
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.
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
- Lentil Soup with Italian Sausage
- Chicken Florentine Soup
- Panera autumn squash soup
- Greek Lemon Chicken Soup
- Lemon Lentil Soup
- Whole30 Zuppa Toscana
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 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 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 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.
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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 ?