• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Soup » Homemade Vegetable Soup Recipe

Homemade Vegetable Soup Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 24, 2019
4.90 from 29 votes


Last Updated September 24, 2019 | 10 Comments

This post may contain affiliate links. Read my disclosure policy.

1.3K shares
jump to recipe

My favorite Homemade Vegetable Soup Recipe! So easy and a million times better than anything you’ll get from a can, this comforting vegetable soup is filled with delicious fresh vegetables simmered in a light and deeply flavorful tomato-based broth. Enjoy with crackers, toasted bread, or homemade croutons.

White bowl filled with a soup made of mixed vegetables including cabbage, potatoes, carrots, tomatoes, zucchini, celery, and a light broth.

Homemade Vegetable Soup

This is the easiest and most delicious homemade vegetable soup recipe. But…BUT! The very best part? You can make this soup anything you want. Want some protein? Add beans…or meat. Want fewer chunks of vegetables? Blend it together.

What vegetables should I add to vegetable soup?

You can add any vegetables to0 your pot of homemade vegetable soup. However, whenever I am planning what I am going to add, I like to divide my vegetable types into three separate parts- the mirepoix, the inbetweeners, and the ones that go at the end (creativity isn’t my strong point).

  • The mirepoix – Base made from finely diced vegetables that are cooked in butter or oil, low and slow, as to sweeten the ingredients rather than caramelize them. These vegetables are always added and cooked first. They are the first layer of flavor.
    • Popular vegetables: onion, celery, carrots, leeks, bell peppers.
  • The inbetweeners – All the vegetables that come after the mirepoix. Typically, they need at least 15-30 minutes to cook in a soup, but not as much time as carrots, or wouldn’t benefit for low and slow cooking like onions and leeks.
    • Popular inbetweeners: tomatoes, potatoes, green beans, cucumber, eggplant, beets.
  • The ones that go at the end – These are the vegetables that require the least amount of cooking time. 
    • Popular last additions: corn, peas, zucchini, cabbage, spinach, kale, fresh herbs.

Large white soup bowl filled with a brothy vegetable soup.

Ingredients in Vegetable Soup

To make this homemade vegetable soup gather the following ingredients.

  • Onion, carrots, celery – also known as your mirepoix, this flavor foundation is found in countless recipes including jambalaya, chicken noodle soup, Easy Chicken and Dumplings, and stews of all kinds. A simple base made from finely diced vegetables (the mix of vegetables will often vary by country and cuisine) that are cooked in butter or oil, low and slow as to sweeten the ingredients rather than caramelize them. In this particular vegetable soup, I started with onion, celery, and carrots. Other popular mirepoix vegetables include bell peppers.
  • Garlic – flavor! Fresh is best.
  • Tomatoes – I didn’t have any fresh tomatoes so I added canned tomatoes instead. Just as delicious and totally convenient, I recommend adding at least 2 cans (with their juice!).
  • Herbs – I like to add simple dried herbs to my vegetable soup recipes. Here I added dried basil and Italian seasoning and, of course, salt and pepper.
  • Broth – I added vegetable broth, but feel free to add water, chicken broth, or beef broth.
  • Potatoes – I had a few red potatoes that were about to go bad so I tossed them in. I don’t typically add potatoes to brothy soup recipes, but my husband loves them, so this made his day.
  • More vegetables – I also added green beans, cucumber, and cabbage. But don’t let my vegetable selections stop you from adding your favorite vegetables.

Can you use frozen vegetables?

Absolutely.

Vegetables such as corn, peas, and green beans are all great frozen and added to this soup.

Large pot filled with homemade vegetable soup filled with cabbage, potatoes carrots, celery, and zucchini.

How to make vegetable soup

To make this vegetable soup follow the following step-by-step instructions,

  1. Cook the mirepoix. In a large heavy-bottomed Dutch oven or stockpot (I used my 8-quart stockpot with plenty of room) warm 1-2 tablespoons of oil over medium heat. Add the chopped onions and sauté for 3-4 minutes or until soft and translucent. Add the celery and carrots and continue to cook the vegetables (aka mirepoix) low and slow for an additional 6-8 minutes, stirring often. Add the minced garlic and cook for an additional 1 minute or so.
  2. Add the tomatoes and herbs. Stir in the diced tomatoes (with their juices), salt, pepper, dried basil, and Italian seasoning. Mix well to combine. Increase heat to high and add the vegetable broth. Bring to a boil.
  3. Add the potatoes, green beans, and cucumber. Add the chopped potatoes, green beans, and chopped cucumber to the pot. Cover and reduce heat low. Simmer for approximately 20 minutes.
  4. Add the cabbage. Add the cabbage, carefully stirring to combine. Cover and continue to cook for an additional 15 minutes.
  5. Garnish and serve. Garnish with fresh chopped parsley, green onions, red chili flakes, or shredded cheese (if desired).

Can I Make This Soup in a Crockpot?

Yes! absolutely.

To make this soup in the Crockpot simply,

  1. Cook the mirepoix. In a large saucepot warm 1-2 tablespoons of oil over medium heat. Add the chopped onions and sauté for 3-4 minutes or until soft and translucent. Add the celery and carrots and continue to cook the vegetables (aka mirepoix) low and slow for an additional 6-8 minutes, stirring often. Add the minced garlic and cook for an additional 1 minute or so.
  2. Transfer mirepoix to crockpot. Transfer the cooked mirepoix to a large slow cooker. Add the remaining ingredients, cover, and cook for 3-4 hours on high heat or 5-6 hours on low heat.

Overhead image of two white bowls filled with vegetable soup and garnished with fresh chopped parsley.

Is vegetable soup healthy?

Yes! This vegetable soup recipe is incredibly healthy and the easiest way to pack more vegetables into your diet. Naturally low in fat and calories, you can easily enjoy a big bowl of this soup for a light and comforting dinner, or add a small bowl as a side to your main course. 

Can you freeze vegetable soup?

Yes! Vegetable soup is fantastic leftover or frozen and reheated.

  • For best results, allow the soup to cool in the refrigerator completely before transferring to freezer-friendly containers.
  • Double-bag in freezer-friendly zip-lock bags. Remove most of the air, leaving just a small amount of space to allow the liquid to expand as it freezes.
  • To reheat, allow the soup to thaw in the fridge overnight, then transfer to a pot and cook until heated through. 

For more soup recipes check out,

  • Easy Acorn Squash Soup Recipe
  • The BEST Butternut Squash Soup Recipe
  • Homemade Chicken Noodle Soup Recipe
  • Italian Wedding Soup
  • Homemade Tomato Basil Soup Recipe
  • Pho Recipe; How to Make Vietnamese Noodle Soup
  • Ginger Garlic Noodle Soup with Bok Choy
  • Sausage and Vegetable Soup with Easy Basil Pesto

If you try cooking this Vegetable Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts. 

Two white soup bowls filled with vegetable soup.

LOOKING FOR SOMETHING SPECIFIC? CLICK HERE TO SEARCH BY INGREDIENT

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.

Large white soup bowl filled with a brothy vegetable soup.

Homemade Vegetable Soup Recipe

4.90 from 29 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
My favorite Homemade Vegetable Soup Recipe! So easy and a million times better than anything you'll get from a can, this comforting vegetable soup is filled with delicious fresh vegetables simmered in a light and deeply flavorful tomato-based broth.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Soup
Cuisine American
Servings 8 servings
Calories 141 kcal

Ingredients
 
 

  • 1 teaspoon olive oil
  • 2 medium yellow onions - finely chopped
  • 6 stalks celery - chopped
  • 6 carrots - peeled and chopped
  • 6 cloves garlic - minced
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 10 cups vegetable broth - plus more as needed
  • 3 red potatoes - scrubbed and chopped
  • 2 cups green beans - trimmed and chopped
  • 1 English cucumber - sliced and quartered
  • 1 medium green cabbage - roughly chopped
  • fresh chopped parsley - to garnish
Prevent your screen from going dark

Instructions
 

  • Cook the mirepoix. In a large heavy-bottomed Dutch oven or stockpot (I used my 8-quart Dutch oven with plenty of room) warm 1-2 tablespoons of oil over medium heat. Add the chopped onions and sauté for 3-4 minutes or until soft and translucent. Add the celery and carrots and continue to cook the vegetables (aka mirepoix) low and slow for an additional 6-8 minutes, stirring often. Add the minced garlic and cook for an additional 1 minute or so.
  • Add the tomatoes and herbs. Stir in the diced tomatoes, salt, pepper, dried basil, and Italian seasoning. Mix well to combine. Increase heat to high and add the vegetable broth. Bring to a boil.
  • Add the potatoes, green beans, and cucumber. Add the chopped potatoes, green beans, and chopped cucumber to the pot. Cover and reduce heat low. Simmer for approximately 20 minutes.
  • Add the cabbage. Add the cabbage, carefully stirring to combine. Recover and continue to cook for an additional 15 minutes.
  • Garnish and serve. Garnish with fresh chopped parsley, green onions, red chili flakes, or shredded cheese (if desired).

Jessica's Notes

  • Other vegetables that would be delicious in this soup- turnips, sugar snap peas, artichokes, zucchini, bell peppers, etc.
  • Originally published January 9, 2017.

Nutritional Information

Calories: 141kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1244mg | Potassium: 814mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2135IU | Vitamin C: 57mg | Calcium: 100mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Vegetable Soup, Vegetable Soup Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.3K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Wendy says

    July 30, 2022 at 2:59 pm

    5 stars
    I just made this soup and thought it was really good. I didn’t add cabbage because I didn’t have that but used chard and kale instead. I added it about 5 minutes before the soup was done. About 2 cups packed. I also added yellow squash, zucchini, orange bell pepper and 3 cans of white beans. Very tasty 🙂

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 31, 2022 at 8:21 pm

      Thanks for the really good feedback and rating, Wendy 😀

      Reply
  2. Carol b says

    November 17, 2021 at 1:39 pm

    I would buy it but the sodium level is way to high

    Reply
  3. Mary Tharp says

    July 22, 2021 at 9:22 am

    Jessica
    I was wondering if I could can this vegetable soup .

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 22, 2021 at 9:31 am

      Hi Mary,

      I do not see why not. Just make sure you follow best safety practices for canning 🙂

      Reply
  4. Mildred says

    May 17, 2021 at 4:50 pm

    How many carbs in this soup if you don’t mind me asking looks delicious

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 17, 2021 at 6:23 pm

      Hi Mildred,

      Per the recipe card at the bottom of the post, Carbohydrates: 31g per serving 🙂

      Reply
  5. Suzi says

    March 21, 2021 at 3:54 pm

    5 stars
    Absolutely the first recipe I’ve EVER left a comment on – but I had to! This. This is the perfect brothy soup to make your own – use any veggies you have to clean the frig out. I use Italian chicken sausage in it too. People are always raving when I make this soup for them! Thank you for the perfect COVID soup!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 21, 2021 at 4:11 pm

      Thanks, Suzi, I am honored to be your first 😀

      Reply
  6. Dale says

    December 31, 2019 at 12:20 am

    5 stars
    Have wanted to be able to make this type soup for years, with crunchy veggies. Finally, the secret of three divisions of veggies! And the taste is perfect. Thank you so much, Jessica.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Large white oval serving dish filled with homemade classic macaroni salad garnished with a light dusting of paprika and fresh chopped parsley. Macaroni Salad
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure