Homemade Vegetable Soup
So yesterday, I found myself staring into the fridge, realizing we were down to our last veggies. You know those days when you need something delicious and comforting that brings everyone to the table, yet doesn’t require a grocery run? Enter Homemade Vegetable Soup—the lifesaver on busy nights. Donald loves how wholesome it tastes, and the kids can never resist seconds. And just like that, a cozy dinner is served in the city.
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Feeling inspired to explore more comfort dishes for your family? Head over to our favorite Gluten-Free Lemon Crinkle Cookies for dessert inspiration.
Why you’ll love this recipe
Our Homemade Vegetable Soup is a quick, kid-approved meal perfect for any weeknight rush. With minimal clean-up and real ingredients, this soup will warm up your dinner table without warming you out. Alex always says it feels like a hug in a bowl!
Ingredients
- 2 Tablespoons olive oil
- 1 teaspoon minced garlic
- 1 cup onion (finely diced)
- 1 cup green pepper (diced)
- 1 cup celery (diced)
- 1 cup red pepper (diced)
- 1 cup carrots (peeled & diced (about 4 carrots))
- 2 cups vegetable broth
- 2 Tablespoons Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 14 ounces kidney beans (drained and rinsed)
- 28 ounces diced tomatoes
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen green beans
- 2 Tablespoons chopped fresh parsley (to serve)
- Parmesan cheese for topping (to serve)
Step-by-step instructions
- Add olive oil, onions, and garlic to a large stockpot. Cook on medium-high heat until onions begin to soften (about 5 minutes).
- Add green pepper, red pepper, carrots, celery, and stir to coat the vegetables with olive oil.
- Cover and cook for 5 minutes, stirring occasionally or until the vegetables are soft.
- Add vegetable broth, Italian seasoning, sea salt, pepper, beans, diced tomatoes, peas, corn, and green beans, and stir.
- Turn heat to high and bring the mixture to a boil.
- Reduce heat and simmer for 15-20 minutes or until vegetables are cooked.
- Use a ladle to serve soup into bowls, top with parmesan cheese and fresh parsley.
Recipe tips & variations
If you're out of one vegetable, don’t sweat it—this Vegetable Soup is wonderfully versatile. Toss in whatever you have on hand or switch up beans for lentils. For an extra kick, add a dash of hot sauce or some chili flakes.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat until hot. This soup also freezes beautifully, making it a great batch-cooking option!
FAQs
What vegetables work best in an easy homemade vegetable soup?
For the best results, use a variety of colorful vegetables. Peppers, carrots, and cores like celery truly make this soup shine with flavors and nutrients.
Can I use fresh vegetables instead of frozen in vegetable soup?
Absolutely! Fresh veggies are fantastic; just remember to adjust the cooking time slightly as fresh may cook faster than frozen.
How can I add more protein to homemade vegetable soup?
Consider adding chickpeas or shredded chicken for an extra protein boost. Even some cooked quinoa stirred in works great!
How long does homemade vegetable soup last in the fridge or freezer?
In the fridge, it lasts about 3 days. When frozen, it's good for up to 3 months. Just defrost overnight in the fridge before reheating.
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- Creamy Mango Banana Smoothie For a Fresh Morning Boost
- Pineapple Green Smoothie
- Gluten-Free Lemon Crinkle Cookies
Homemade Vegetable Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick, kid-approved Homemade Vegetable Soup perfect for any weeknight rush.
Ingredients
- 2 Tablespoons olive oil
- 1 teaspoon minced garlic
- 1 cup onion (finely diced)
- 1 cup green pepper (diced)
- 1 cup celery (diced)
- 1 cup red pepper (diced)
- 1 cup carrots (peeled & diced (about 4 carrots))
- 2 cups vegetable broth
- 2 Tablespoons Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 14 ounces kidney beans (drained and rinsed)
- 28 ounces diced tomatoes
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen green beans
- 2 Tablespoons chopped fresh parsley (to serve)
- Parmesan cheese for topping (to serve)
Instructions
- Add olive oil, onions, and garlic to a large stockpot. Cook on medium-high heat until onions begin to soften (about 5 minutes).
- Add green pepper, red pepper, carrots, celery, and stir to coat the vegetables with olive oil.
- Cover and cook for 5 minutes, stirring occasionally or until the vegetables are soft.
- Add vegetable broth, Italian seasoning, sea salt, pepper, beans, diced tomatoes, peas, corn, and green beans, and stir.
- Turn heat to high and bring the mixture to a boil.
- Reduce heat and simmer for 15-20 minutes or until vegetables are cooked.
- Use a ladle to serve soup into bowls, top with parmesan cheese and fresh parsley.
Notes
- If you're out of one vegetable, don’t sweat it—this Vegetable Soup is wonderfully versatile.
- Toss in whatever you have on hand or switch up beans for lentils.
- For an extra kick, add a dash of hot sauce or some chili flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
