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This hearty Vegetable Soup is full of flavor and really healthy for you. It makes a great dinner, and there will be a lot of leftovers for lunch! Loaded with hearty vegetables this soup is a great dinner choice.
I think you all know that I love soup. I make it all year long whether it is my Taco Soup Recipe, Chicken Noodle Soup or Potato Soup, you name it I love it!
I love a good Vegetable Soup as well, so I had to put one on the blog. Now let me premise and say this is not a Vegetarian recipe as I use Beef Broth, but if you use Vegetable Stock or Broth it would be vegetarian. It’s an easy switch out with whatever you prefer.
I feel the Beef Broth gives it a very nice flavor. But I’m sure whatever you use will taste great!
You can even make it hardy by adding in ground beef like in this Vegetable Beef Soup Recipe. It’s delicious and my husband loved it!
How to make Vegetable Soup:
Making soup can be a long process depending on how you prep everything. But you all know I love to give you all the best recipes as easy and simple as possible.
Prep: So there is not much prep on this besides dicing an onion and cubing potatoes.
I used a bag of frozen vegetables for this, to make it easy.
If you want you can cut up all the vegetables you want, but then it will affect your cooking time.
Cook: The reason I use the frozen vegetables is, you will be able to make this soup ideally in about 30 minutes total, including prep.
Ingredient Notes:
- Oil – I used EVOO but you can use whatever oil you prefer.
- Onion – yellow onion that is diced.
- Garlic – minced
- Broth – I used beef from and think it adds a great flavor to the soup but you can also use chicken or vegetable broths.
- Russet Potatoes -2 or 3 medium size that are peeled and cubed
- Diced Tomatoes – canned
- Tomato Sauce – canned
- Seasoning – I used dried parsley, oregano, thyme, salt, and pepper.
- Frozen Mixed Vegetables – I used a mix of green beans, corn, peas, and carrots.
Directions:
Step One – Heat oil in a large soup pot. Add diced onions and cook for 1-2 minutes then add in minced garlic and allow to cook for an additional 30 seconds.
Step Two – To your soup pot add beef broth, potatoes, diced tomatoes, tomato sauce, and all seasonings.
Bring to a boil over medium/high heat.
Step Three – Reduce heat to medium/low and add in frozen mixed vegetables.
Cook for 20-25 minutes. Remove from heat and serve.
This classic soup is so flavorful and tasty but it is also very easy to make. I hope this recipe was quick for you, as I want to bring you recipes that definitely taste amazing but are quick and easy to make.
How to change up the flavors of Vegetable Soup:
So this is a very basic recipe for vegetable soup.
One thing I cannot do in my household is really spice things up. My husband and kids are not very big fans of spicy foods.
I do make soup a lot on my own, store it and eat it for lunches throughout the week.
When I make this recipe just for my lunches I love to add things to spice this up a bit! Things you can add to this soup are:
- Jalapenos
- A Can of Chiles
- Red Pepper Flakes
- Paprika
- Celery (diced up small)
- Cabbage
- Other root vegetables (cube them small or the cook time my be affected)
Which kind of broth should I use?
Yes, I made a Vegetable Soup and it is not vegetarian.
That is due to me using Beef Broth. I love the flavor the beef broth gives to the vegetables.
It really stands out in my opinion with the veggies. I will say this though, switch this to Vegetable Broth and this soup is a great vegetarian option.
Can I freeze this soup?
Yes, you can freeze this soup. It is very easy to do.
Once you have cooked the soup, take it off the heat and allow to fully cool. You do not want to put anything hot in a freezer container or bag and then freeze it.
It is very important it is fully cool, as the steam that will come off in the freeze could cause your container to pop.
Once cooled add to a freezer safe container or bag, and freeze. It should last for about 3 months.
How long will this soup last?
This soup has an after cooked shelf life of about 7 days.
Store it in a container in the refrigerator and enjoy for about a week!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Vegetable Soup
Ingredients
- 1 tablespoon oil
- 1 cup onion, (diced)
- 1 tablespoon minced garlic
- 32 oz beef broth
- 3 cups cubed russet potatoes, (about 2-3 medium potatoes)
- 14.5 oz petite diced tomatoes
- 8 oz tomato sauce
- 1 teaspoon parsley, dried
- 1 teaspoon oregano, dried
- ½ teaspoon thyme, dried
- salt and pepper, (to taste)
- 16 oz frozen mixed vegetables
Instructions
- Heat oil in a large soup pot. Add diced onions and cook for 1-2 mintues then add in minced garlic and allow to cok for an additional 30 seconds.
- To your soup pot add beef broth, potatoes, diced tomatoes, tomato sauce, and all seasonings. Bring to a boil over medium/high heat.
- Reduce heat to medium/low and add in frozen mixed vegetables. Cook for 20-25 minutes. Remove from heat and serve.
Video
Notes
- Jalapenos
- A Can of Chiles
- Red Pepper Flakes
- Paprika
- Celery (diced up small)
- Cabbage
- Other root vegetables (cube them small or the cook time my be affected)
. My first time ever making vegetable soup. Was a huge hit
This was so flavorful and absolutely delicious. My first time ever making vegetable soup.
Thanks Sara! I am so glad you liked it.
I added ground beef and Worcestershire Sause. And simmered it for a couple hours.
I also use frozen cubed hash browns instead of regular potatoes. Basically no prep whatsoever. Love this recipe!
Thanks Connie! That is a great idea.
I skipped the garlic, used regular beef broth, added a little dried thyme and tossed in a handful of small pasta shells. It was unbelievable how much it made! The flavors together were exceptional and it reminded me of something my mother would have made back in the 1950’s. This is a recipe I will use again and again. It’s a keeper. You can keep adding other veggies.
Thanks Vickie! Glad you liked it.
I’ve made vegetable soup for years but I added some garlic and herbs as you suggested. It does make a difference. I doubled the recipe to share but I also used beef in mine, as we like the added meat.
Thank you for sharing!
Can I cook this vegetable soup in the crockpot?
If so how long on low should it cook?
Thanks
Yes you can! It would take about 4-5 hours on low.