This hearty vegetable soup is packed with vegetables and protein! You can make this vegetable soup in under 1 hour and it won’t disappoint! It’s dairy-free, vegetarian, and so flavorful!
What Vegetables are in Vegetable Soup?
Vegetable soup traditionally has a tomato broth with delicious vegetables such as potatoes, green beens, carrots, and celery!
We love all soup recipes on FFF. Creamy soup, brothy soup, and everything in between, but this soup is a perfect combo of hearty and also brothy!
We wanted this homemade vegetable soup recipe to be packed with both vegetables, protein, and flavor! This vegetable soup was made to both satisfy because of it’s protein and heartiness, but also we wanted it to be so flavorful that you want to lick the bowl!
Though there are traditional vegetables that are used in vegetable soup, you can really use any vegetable that you want in your vegetable soup! Check out all the vegetables and other ingredients we used below!
Everything You Need for Vegetable Soup
We used both traditional vegetables for this vegetable soup and then threw in some curve balls like sweet potato and then added white northern beans for an extra serving of protein! Check out everything you need for this soup below!
- Olive Oil
- White Onion
- Idaho Potato
- Sweet Potato
- Green Beans
- Red Pepper Flakes
- Dried MincedBell Pepper
- Dried Minced Garlic
- Dried Minced Onion
- Dried Basil
- Dried Parsley
- Hot Sauce
- Crushed Tomatoes
- Vegetable Broth
- Fresh Rosemary
- Fresh Thyme
- White Northern Beans
- Sweet Corn
Don’t fret if you don’t have everything this recipe calls for! You can make easy substitutions or swaps and still end up with a delicious soup. Some easy swaps you can make are below!
- Hot sauce–> sriracha or more red pepper flakes
- Vegetable broth–> chicken broth or beef broth
- Dried minced garlic or onion–> granulated garlic powder or onion powder
- White onion—> yellow onion or purple onion
- Carrots–> parsnips or another root vegetable
- Corn–> hominy
- Any vegetables—> mushrooms, zucchini, swiss chard, broccoli, kale, spinach, etc.
How to Make Homemade Vegetable Soup
This recipe for soup is crazy easy to follow! This soup is also easy to make for how flavorful and delicious it is.
The key to making homemade vegetable soup is make sure you create a delicious flavor base before simmering all the ingredients together!
- You start this recipe by first sautéing the onions, garlic, and potatoes. You do this to bring out all of the delicious flavor of the garlic and onion. You also want to give the potatoes a little head start to cook!
- After that, you add the carrots and celery in to both get the cooking and to add to the base flavor!
- After that you add everything else to the pot except for the corn and beans and bring it all to a boil and then simmer to deliciousness. We wait to add the corn and beans to the soup because they are already cooked and we don’t want them to get mushy!
here’s a flavor tip
Looking for more ways to up the flavor of this soup? Check out some fun ways to add even more complex flavor below!
Make it SPICY- Add an extra teaspoon or two of hot sauce to the soup for an extra kick!
Make it SWEET- We add maple syrup to balance out the acidity and spice of this soup. Feel free to add a teaspoon or two more for even more great flavor and maple flavor!
Make it HERBY- There is a bundle of fresh rosemary and thyme in this soup! If you want more, try adding fresh sage, oregano, or even tarragon to the herb bundle!
Vegetable Soup Q & A
What are the best vegetables to put in soup?
You can use any vegetable in a vegetable soup, you just have to aware of HOW you cook them and when you add them to the soup.
When you are simmering vegetable soup you want to make sure that you use hearty vegetables that don’t dissolve while you are simmering the soup (potatoes, carrots, celery, etc.)
However, you can add vegetables like zucchini, spinach, or kale right at the end of your cook time and simmer the soup for about 5-10 minutes and they won’t dissolve!
What are the benefits of eating vegetable soup?
There are so many healthy benefits to eating vegetables in general! You get your daily fiber, protein, potassium, and vitamin A in with this soup!
How long does this soup last?
This soup can last up to 7 days in the refrigerator! To store this soup in the fridge, let the soup cool completely before placing it in refrigerator in an airtight container.
Can I freeze this soup?
Yes, you can freeze this soup! To freeze this soup, let the soup cool completely before placing it in a freezer safe container and placing it in the freezer for up to 3 months.
Need more details on how to freeze soup? We take a deep dive on how to freeze soup here!
- 2 tablespoons olive oil
- 1 large white onion, minced
- 1 large Idaho potato, peeled cubed
- 1 large sweet potato, peeled and cubed
- 1 tablespoon minced garlic
- 2 large stalks celery, diced
- 2 large carrots, diced
- 2 cups fresh green beans, trimmed and halved
- 2 teaspoons ground cumin
- 1 teaspoon dried ground oregano
- 2 teaspoons red pepper flakes
- 2 teaspoons dried minced bell pepper
- 2 teaspoons dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 tablespoon hot sauce
- 1 teaspoon salt
- 1 28-oz. can crushed tomatoes
- 8 cups vegetable broth
- 5 sprigs fresh thyme
- 5 sprigs fresh rosemary
- 1 15-oz. can white northern beans
- 1 cup sweet corn
- Begin by heating a large stock pot over medium/high heat. Add olive oil.
- Once the olive oil is fragrant, add the onion to the pot. Sauté the onions for one minute until they start to sweat.
- Then add the potatoes and sweet potatoes to the pot sauté for about 4 minutes. Sprinkle 1/4 teaspoon salt to the potatoes and mix.
- Next, add the celery and carrots to the pot. Sauté for another 3 minutes.
- Finally add the rest of the ingredients (except corn and beans) to the pot. Mix and bring to a boil over high heat.
- Turn the heat to low add the corn and beans to the pot. Simmer on low for 20-30 minutes stirring occasionally.
- After the soup has simmered, check the potatoes. If the potatoes are fork tender the soup is ready to eat!
Serving Size: 1/8 Calories: 192 Sugar: 12 Fat: 4 Carbohydrates: 33 Fiber: 7 Protein: 7