Easy Vegetable Soup

vegetable soup in a white bowl with a buttered roll on the side

5 from 2 votes

Enjoy this one-pot easy vegetable soup as a light meal, meal prep option, or comforting dinner anytime! Using frozen vegetables cuts the prep time in half.

PRINT RECIPE PIN RECIPE

Prep Time10

Cook Time20

Total Time30

Servings: large bowls

Author: Molly Thompson

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

Leafy Greens. Stir in 2-3 cups of chopped kale or spinach at the end with the parsley.

Slow Cooker Vegetable Soup. 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.

Creamy Vegetable Soup. Stir in 1 cup of heavy cream, cashew cream, or full fat coconut milk at the end for a rich and creamy soup.

Refrigerate: Store in an airtight container in the fridge for 4-5 days.

Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals.

Freezer: Let cool completely, then freeze in portions for up to 3 months.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!