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A hearty and comforting soup, this Homemade Vegetable Soup is a family favorite! Packed with wholesome healthy ingredients that are mostly kitchen staples, this soup comes together quickly and easily.
There’s nothing better than having a big pot of soup on the stove. This homemade vegetable soup is so filling, easy to make, and so healthy! It’s also super flavorful thanks to the way we “layer” the ingredients into the soup. This will definitely become a family favorite!
Want more easy soup recipes to make for dinner? Try my Lemon Chicken Rice Soup or my Chicken Enchilada Soup. Both are super easy and family friendly recipes!
Table of Contents
- Why You’ll Love This
- What You’ll Need
- How To Make Homemade Vegetable Soup
- Tips and Notes
- FAQs
- Want More Soup?
- Homemade Vegetable Soup Recipe
Why You’ll Love This
- It’s so flavorful! We sauté a couple ingredients to start before seasoning and adding more vegetables. This way, the vegetables and the soup are full of flavor and doesn’t taste like you threw seasoning in at the end. This is the key to flavorful soup!
- It’s easy. Most of the work is done at the beginning when you’re chopping things up and sautéing but then it’s just simply simmered on the stovetop.
- It family friendly. There’s no easier way to get your kids to eat their veggies than putting it in some soup.
What You’ll Need
- Mixed vegetable blend – find this from the frozen section of your local grocery store.
- Celery
- Onion
- Bell pepper — red peppers are more sweet compared to green. Go with what you prefer!
- Potato — any potato type is fine. Russet is the easiest to use!
- Zucchini
- Cabbage
- Italian seasoning
- Salt
- Vegetable bouillon or chicken bouillon
- Black pepper or less to taste
- Water or vegetable stock — stock will be more flavorful but you can use water if you don’t have any stock on hand.
- Tomato paste
- Olive oil
- Parsley
How To Make Homemade Vegetable Soup
- Sauté the vegetables: Bring a large pot over medium heat and add the oil. Sauté the onion, celery and bell pepper together until tender.
- Season and continue to sauté: Add in the tomato paste and sauté for another minute. Then add in the mixed vegetables, salt, spices, bouillon and potatoes. Sauté together for another minute.
- Add in the liquid and simmer: Add in the water then cover the pot to boil for 20 minutes. Remove the lid and add in the cabbage, parsley, and zucchini. Mix and allow the soup to cook for another 20 minutes. Remove the lid and let the soup cooks while lid off for the last 10 minutes on low heat.
- Cool and enjoy: Once the soup has cooked through, remove from heat. Allow to cool for a little before serving.
Tips and Notes
- You may add more or less spices or different spices to the vegetable based on your preference.
- Instead of Italian seasoning, you can try dried basil, dried oregano, dried thyme, dried rosemary, etc.
- If you want to add some protein to this soup, you can add shredded chicken or beef.
- Serve with some dry crackers or my No Knead Artisan Bread if you like.
- Frozen vegetables are perfect for this recipe as you can get a variety of vegetables without having to buy them individually.
- If you’d like to make this in the slow cooker, keep in mind that the longer it cooks, the softer the vegetables will become. Ingredients like the potatoes may breakdown too much.
FAQs
How do I store leftovers?
You can simply transfer the leftover soup to an airtight container. Allow it to cool to room temperature before refrigerating it. You can store the soup in the fridge for up to 5 days. To reheat, you can microwave it or warm it up on the stovetop.
Can I freeze this?
You sure can! Once the soup as cooled, you can transfer it to a freezer safe container and freeze for up to 2 months. Allow the soup to thaw overnight in the fridge before reheating it.
Can I use other vegetables?
Yes! This soup is perfect if you have a lot of seasonal produce to use up or if you just have leftover vegetables at the end of the week. You can try adding squashes, sweet potatoes, tomatoes, cauliflower or even legumes like white beans or black beans.
How healthy is homemade vegetable soup?
This is a super healthy soup as it’s packed with vegetables. Frozen vegetables are always quite good for you as they’re flash frozen right after they’re picked and ripe so the nutritional values is at it’s highest.
How do you make creamy vegetable soup from scratch?
You can make this vegetable soup creamy by adding a splash of cream, milk, or unsweetened dairy-free milk like almond/cashew/soy/coconut milk. You can also thicken this up with some parmesan cheese as well. It’s up to you!
Want More Soup?
- Lebanese Chicken Lentil Soup
- Lebanese Lentil Soup
- Creamy Tomato Soup
- Tuscan White Bean Soup
- Vegetable Minestrone Soup
I hope you enjoy all the recipes I share with you, including this delicious Homemade Vegetable Soup recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Homemade Vegetable Soup
By: Mariam Ezzeddine
A hearty and comforting soup, this Homemade Vegetable Soup is a family favorite! Packed with wholesome healthy ingredients that are mostly kitchen staples, this soup comes together quickly and easily.
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 10 servings
Ingredients
- 2 cups mixed vegetable blend, frozen
- 1 cup fresh celery, thinly sliced
- 1 cup onion, petite diced
- ½ cup bell pepper, any color
- 1 cup potato, petite diced
- 1 cup zucchini, petite diced
- 1 cup cabbage, thinly chopped
- 1½ tsp. Italian seasoning , or less to taste
- 1 tsp. salt
- 2 cubes vegetable bouillon, or chicken bouillon
- ¾ tsp. black pepper, or less to taste
- 8 cups water, or vegetable stock
- 2 tbsps. tomato paste
- 1 tbsp. olive oil
- ¼ cup fresh parsley, chopped
Instructions
Prepare all the vegetables.
Bring a large pot over medium heat and add the oil. Sauté the onion, celery and bell pepper together until tender.
Add in the tomato paste and sauté for another minute. Then add in the mixed vegetables, salt, spices, bouillon and potatoes. Sauté together for another minute.
Add in the water then cover the pot to boil for 20 minutes. Remove the lid and add in the cabbage, parsley and zucchini .
Mix and allow the soup to cook for another 20 minutes. Remove the lid and let the soup cooks while lid off for the last 10 minutes on low heat.
Once the soup has cooked through, remove from heat. Allow to cool for a little before serving.
Notes
- You may add more or less spices or different spices to the vegetable based on your preference.
- Instead of Italian seasoning, you can try dried basil, dried oregano, dried thyme, dried rosemary, etc.
- If you want to add some protein to this soup, you can add shredded chicken or beef.
- Serve with some dry crackers or my No Knead Artisan Bread if you like.
- Frozen vegetables are perfect for this recipe as you can get a variety of vegetables without having to buy them individually.
- If you’d like to make this in the slow cooker, keep in mind that the longer it cooks, the softer the vegetables will become. Ingredients like the potatoes may breakdown too much.
Nutrition
Calories: 73kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 328mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2346IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 1mg
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2 Comments
You don’t say when to add the zucchini? I added it at the same time as the potatoes and they are perfect imo. I love this recipe! As far as spices, I used no salt because the bouillon was salty enough. I added 1tbl thyme and 1tbl basil. So delicious!!
Reply
Thanks for pointing that out Laura! It was supposed to be zucchini instead of potatoes on instruction #4. Always feel free to adjust the spices and salt.
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