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Hearty Veggie Soup

Featured in Comforting Soup and Stew Recipes to Warm Your Soul.

Packed with fresh veggies, herbs, and broth, this hearty soup is ready in under an hour. Makes 15 cups of comforting deliciousness and outshines any canned version.
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Updated on Sat, 03 May 2025 13:56:54 GMT
A vibrant bowl of veggie soup with corn, peas, carrots, and potatoes, topped with fresh herbs. Pin it
A vibrant bowl of veggie soup with corn, peas, carrots, and potatoes, topped with fresh herbs. | chefmelt.com

I've gotta tell you about my go-to soup that turns ordinary veggies into total comfort food! I spent years tweaking different combos until I nailed this filling vegetable soup that wins over even the veggie-haters. The way the fresh ingredients blend with the herbs and savory broth is honestly magical. My teenager who usually runs from vegetables actually wanted more the first time he tried it!

What Makes This Soup Stand Out

This goes way beyond basic vegetable soup! When you mix fresh and frozen veggies with just the right seasonings, you get amazing flavor in every bite. My neighbor was down with a cold last month and said this worked better than any meds she tried. Even my picky eaters who normally push veggies aside always finish their bowls of this stuff!

Your Shopping List

  • Fresh Vegetables:
    • Yellow onion cut into tiny cubes
    • Garlic cloves ready to mince
    • Carrots cut perfectly
    • Crunchy celery
    • Quality potatoes cubed after peeling
    • Green beans with ends cut off
  • From Your Cupboard:
    • Top-notch olive oil
    • Flavorful vegetable broth
    • Large tin of chopped tomatoes
    • Frozen peas and corn
    • Herbs either fresh or dried
    • Some leafy greens if that sounds good

Time To Cook

Creating The Foundation
Start by heating that olive oil in your largest pot. The moment those onions and garlic hit the heat your kitchen will smell wonderful! My family always wanders in asking what smells so good.
Putting In The Veggies
Add those beautiful vegetables and watch your pot turn into a colorful mix of goodness. Each veggie brings its own unique taste to our soup.
The Wonder Of Simmering
As everything bubbles away together, that's when things get really good. Your home fills with amazing smells and everyone keeps checking when food will be ready!
A colorful vegetable soup with chunks of potatoes, carrots, peas, corn, and tomatoes bubbles in a bright red cooking pot. Pin it
A colorful vegetable soup with chunks of potatoes, carrots, peas, corn, and tomatoes bubbles in a bright red cooking pot. | chefmelt.com

Little Touches For Success

Want to know my tricks for amazing vegetable soup? Cut everything about the same size so it all cooks together nicely. Throw those frozen peas and corn in at the very end to keep them looking great. And my top trick? Drop in a chunk of parmesan rind while cooking for incredible flavor depth!

Ready To Eat

We love this in deep bowls alongside some hearty bread for dipping. Sometimes I'll add fresh parsley on top or a little drizzle of fancy olive oil. For school lunches it goes in a thermos and stays warm until noon! It's awesome with a gooey grilled cheese on the side.

Leftovers Are Even Better

This soup tastes even better after a day in the fridge! The flavors really blend together overnight. I usually make twice as much and freeze portions for those crazy busy nights when we need something warm and nutritious fast. Just add any leafy greens fresh when you heat it up again.

Make It Your Way

Feel free to switch things up! I sometimes toss in different beans for extra protein. My son who loves spicy food adds chili flakes to his portion. One time I mixed in leftover quinoa and it was fantastic! That's the fun part of cooking finding what works best for you.

A steaming bowl of veggie soup topped with fresh herbs sits on a wooden table surface. Pin it
A steaming bowl of veggie soup topped with fresh herbs sits on a wooden table surface. | chefmelt.com

The Impact Of This Soup

This soup has become our family's healthy comfort tradition! There's nothing better than turning simple veggies into something everybody loves. My kids are learning about seasonal eating by helping pick vegetables at the store and seeing how everything comes together.

The greatest thing isn't just how tasty it is but seeing everyone smile when they realize healthy food can be this good! Whether you're cooking for someone who needs some comfort or just want something nourishing this always hits the spot. And when people discover they actually enjoy vegetables? That's what makes time in the kitchen worthwhile!

Frequently Asked Questions

→ Can frozen veggies be used?
Definitely! Frozen veggies work great and have plenty of nutrients. Just toss them in closer to the end since they’re par-cooked.
→ How long can I keep this?
This keeps in the fridge for 4-5 days and gets tastier as it sits. It also freezes well for up to 3 months.
→ Can it be made in a slow cooker?
Yes! Sauté the veggies first, then pop everything into the slow cooker. Cook on low for 6-8 hours or 3-4 hours on high. Toss in peas and corn during the last 30 minutes.
→ How can I make it heartier?
Mix in cooked pasta, beans, or rice. Serving with crusty bread or a melty grilled cheese makes it extra satisfying.
→ What extra veggies can I add?
Go wild! Toss in zucchini, kale, peppers, or shredded cabbage. Add tougher veggies earlier and softer ones last.

Conclusion

A flexible and nutritious veggie soup you can whip up using fresh or frozen ingredients. It's easy to adapt and perfect for any level of home cook.

Hearty Veggie Soup

This hearty soup is packed with vibrant vegetables and aromatic herbs. It’s naturally healthy and way tastier than anything in a can.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Soups and Stews

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (15 cups)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 A couple tablespoons of olive oil.
02 Chop up one medium yellow onion (about 1 1/2 cups).
03 5 carrots, peeled and cut into chunks (makes 2 cups).
04 Chop 3 celery stalks (around 1 1/4 cups).
05 Minced garlic cloves, about 4 of them.
06 4 cans (14.5 oz each) of low salt broth.
07 Grab 2 cans (14.5 oz each) of diced tomatoes with the juice.
08 Peel and dice 3 medium potatoes.
09 Fresh parsley, roughly a third of a cup, chopped.
10 A couple of bay leaves.
11 Half a teaspoon of dried thyme.
12 Salt and freshly cracked black pepper to taste.
13 1 1/2 cups of green beans, trimmed and cut.
14 1 1/4 cups of corn kernels.
15 One cup of green peas.

Instructions

Step 01

Heat a little olive oil in a big soup pot at medium-high heat.

Step 02

Sauté the onion, carrot, and celery for four minutes. Add garlic and cook just 30 seconds until it smells awesome.

Step 03

Pour in the broth and diced tomatoes. Stir in the potatoes, parsley, thyme, bay leaves, salt, and pepper. Let it come to a boil, and toss in the green beans after that.

Step 04

Turn the heat down, cover with a lid, and cook until the potatoes are almost soft. This takes around 20-30 minutes.

Step 05

Throw in the corn and peas, and let everything cook for five more minutes until the veggies are completely tender.

Notes

  1. Bump up the flavor by tossing in basil or oregano.
  2. Use a parmesan rind while cooking to deepen the taste.
  3. Works great with either fresh or frozen veggies.
  4. You'll have leftovers because this makes a lot!

Tools You'll Need

  • A big soup pot.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 185
  • Total Fat: 4 g
  • Total Carbohydrate: 32 g
  • Protein: 8 g