The best homemade Vegetable Soup, perfect for a healthy lunch! Super comforting, easy to make, and so flavorful.
Let’s hug over steamy vegetable soup and huge hunks of seedy sourdough!
I feel strongly that you’re going to feel all zen after this. She’s cozy and soul soothing and just what the doctor ordered.
Whether you’ve caught a winter bug or simply craving some extra soupy nourishment with bread for sopping up all the broth at the end, this soup is the answer. So many veggies! All the herbs! A good squeeze of lemon! A guaranteed 10 on the 1 to 10 flavor scale.
Ready to whip it up? Let’s do this thing.
How to make the best vegetable soup
This recipe is quite simple to make and I love that it yields a huge pot to enjoy for cozy, nourishing meals all week long. Ahh, so much better than canned. Let’s chat recipe details!
- First, sweat the onions in a couple splashes of olive oil and some salt.
- Next add the garlic, carrots, celery and potatoes and cook for a bit longer.
- Then add the remaining ingredients (minus parsley and lemon juice) and bring to a boil. Simmer until veggies are tender.
- Lastly, stir in the parsley and lemon and season to taste. Fresh herbs, acid, and enough salt at the end are the key to a bright, flavorful soup.
What vegetables can I use?
My go-to picks for this soup start with the essentials–mirepoix! While onion, celery and carrot are an epic foundation for flavor, the rest is pretty customizable depending on what you have in the fridge or pantry. Plenty of fresh garlic is always an amazing idea.
- Frozen peas or corn: Adds subtle sweetness and color. Canned or frozen work well. No need to defrost.
- Green beans: Always a fun classic vegetable soup addition!
- Potatoes: I love russet potatoes for texture, but sweet potatoes will also work great.
- Parsnip: Sweet and full of texture.
- Zucchini: A great addition in the summer when it’s in season.
- Shiitake mushrooms: If you’re looking for extra umami.
- Cauliflower or broccoli: For some body and nutrients galore.
- Bell peppers: Lovely flavor and color.
- Spinach: A handful of leafy greens is always a good idea.
- Fresh basil: Another flavorful warm weather addition.
Can I make this in the slow cooker?
Yes, this would be great in the crockpot, too. To make, place all ingredients except the parsley and lemon juice in the slow cooker and cook for 6 hours on low heat or 3 hours on high heat. Stir in parsley and lemon at the end once the veggies are tender.
Can I make this in the Instant Pot?
Yes! I tested this recently in my Instant Pot and it worked like a charm. Simply place all ingredients except the parsley and lemon juice in the Instant Pot and cook for 7 minutes. Let the pressure release manually for 10 minutes then quick release any remaining pressure. Stir in parsley and lemon and serve.
How to serve
We’ve got options, people! I garnished my bowls with:
- a drizzle of quality extra virgin olive oil for extra richness.
- a big squeeze of fresh lemon juice (I keep pronouncing it lee-MONE in my brain).
- a sprinkle of fresh parsley.
- if you’re a lucky duck with Parmesan on hand, you better go there.
- hunks of bread. Did I mention my love for bread? The perfect pairing!
How long does vegetable soup last in the refrigerator?
Leftover soup stored in an air-tight container in the refrigerator will last up to 4 days.
Can you freeze vegetable soup?
Yes, you can freeze this!
- Place completely cooled soup in a freezer baggie.
- Tightly seal bag and remove as much air as possible. Lay the bag flat in the freezer for easy storage.
- Once the soup is frozen, you can thaw it overnight in the refrigerator and then reheat contents over the stove or in the microwave.
More healthy soup recipes to love
Don’t miss my whole roundup of vegan soup recipes!
Please let me know how this yummiest vegetable soup recipe turns out for you by leaving a star rating and/or comment! I hope you’re as obsessed as I am.
The best homemade Vegetable Soup, perfect for a healthy lunch! Super comforting, easy to make, and so flavorful. One of my most popular recipes!
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 2 tsp Italian seasoning
- 4 cups vegetable broth + 1 cup water (I like Better Than Bouillon)
- 2–15oz cans diced tomatoes
- 1 cup corn kernels (I used frozen)
- 1–15oz can kidney beans, drained and rinsed
- 1 bay leaf
- ¼ cup fresh parsley, chopped
- 1 tbsp freshly squeezed lemon juice, or to taste
- 1 ½ tsp kosher salt, or to taste + freshly ground black pepper
- Heat oil in a large dutch oven over medium-low heat. Once hot, add onion and 1 tsp kosher salt and cook for 8 minutes, stirring often. Add garlic, carrots, celery, and potatoes and cook for 5 more minutes, stirring often. Add Italian seasoning and cook for 1 more minute.
- Add broth, water, tomatoes, corn, beans, bay leaf, and several grinds of black pepper. Bring to a boil and then reduce the heat to low and simmer, covered, until the vegetables are tender, about 35 minutes.
- Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt (don’t be shy, I added lots of salt!) and pepper. Serve hot with crusty bread.
Instant Pot directions: Place all ingredients except lemon and parsley in the Instant Pot. Cook on high pressure for 7 minutes. Let the pressure release manually for 10 minutes then quick release any remaining pressure. Season to taste with salt then stir in lemon juice and parsley.
Keywords: vegetable soup, vegetable soup recipe
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