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Large white soup bowl filled with a brothy vegetable soup.
4.89 from 36 votes

Homemade Vegetable Soup 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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 141kcal
Chef: Jessica Randhawa

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

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).

Notes

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

Nutrition

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
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