Vegetable Soup


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This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there’s plenty of room for customization — use any fresh or frozen vegetables you have on hand. It’s the perfect blank canvas to work with for soup season!

A bowl of vegetable soup
Photo: Gayle McLeod

A simple vegetable soup like this is my absolute favorite. It’s nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Because other versions I had tried were always been a bit bland and boring.

So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. And that punch of fresh lemon really brightens and enhances the flavor!

But similar to my cabbage soup or lentil soup, you can customize this recipe to your liking. If you have a handful of kale or spinach you need to use up, toss it in. If there’s still a frozen bag of green beans sitting in your freezer, use those instead. It’s the perfect way to use up any leftover vegetables that you might otherwise toss away or not know what to do with!

Ingredients for vegetable soup

Vegetable Soup Ingredients

  • Fresh Vegetables: We’re going all in on fresh vegetables here! I’m using carrots, celery, onions, green beans, and potatoes, along with canned diced tomatoes. But if you want to swap them for others, go for it! Zucchini, radish, sweet potato, and even leafy greens are a few delicious ideas.
  • Frozen Vegetables: Frozen vegetables are optional, but are extremely convenient, especially if you already have some in your freezer! I’m using frozen peas and corn, but use any other frozen vegetables you’d like.
  • Vegetable Broth: The soup base is made from vegetable broth. And given the simplicity of ingredients, consider the vegetable broth a star ingredient in it’s own right. So opt for a high-quality one. I’ve linked my favorite brand in the recipe card below.
  • Herbs and Seasonings: A mix of Italian seasoning, bay leaves, fresh parsley, fresh lemon juice, garlic, salt, and black pepper gives this soup the best flavor imaginable.

Find the printable recipe with measurements below

How To Make Vegetable Soup

Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the carrots, celery, and onions, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.

Sauteing vegetables in a pot

Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.

Pouring stock

Add the frozen veggies. Add the frozen peas and corn, stir, and cook about 5 to 7 minutes longer.

Cooking vegetable soup in a pot

Serve. Turn off the heat and stir in the lemon juice and parsley for the final touches! You can ladle the vegetable soup into serving bowls or store it away for later (storage instructions written below).

A big pot of vegetable soup

Common Questions

What order do vegetables go into a soup?

You always want to saute any mirepoix vegetables (carrots, celery, and onion) first. Then, add in the remaining fresh vegetables with the broth. And if you’re using frozen vegetables, you’ll add those later in the process, as they take less time to cook.

Can I add meat to this vegetable soup?

Absolutely! You can add shredded chicken or sliced beef chunks to make this a meatier vegetable soup. But make sure to cook the meat first and add it towards the end along with the frozen vegetables. For a plant-based protein, you can also add lentils or chickpeas (which will be cooked earlier in the broth).

A bowl of vegetable soup with a spoon

Storage Tips

  • To store for the week: Let your soup come to room temperature before storing away in the fridge in an airtight container. It will keep for 4 to 5 days, which means it’s a great meal to enjoy throughout the week when you need a soupy pick-me-up!
  • To freeze for later: Once the soup has cooled, pour it into a freezer-safe container or silicone freezing tray for pre-made servings. It will stay good for up to 3 months in the freezer.
  • For reheating: To reheat a single serving, pour it into a bowl and microwave it for 1 to 2 minutes until warmed through. For a bigger batch, pour the soup back into a pot and warm it up on the stovetop.

More Easy Soup Recipes

When stuck in a dinner rut, you can always count on a big pot of soup or chili. These are some of my favorites for something easy yet flavorful. But honestly, all these soup recipes fit that bill!

  • White Chicken Chili: This is hands down one of my favorite chili recipes!
  • Black Bean Soup: You’ll be surprised how good this soup is. Perfect for those Mexican food cravings.
  • Turkey Chili: A healthy chili that’s both meaty and flavorful — gotta love that.
  • Potato Leek Soup: This creamy delight only requires a few ingredients!

I hope you enjoy this vegetable soup all season long! If you make it, drop a comment below on how it turned out. Your review will help other readers in the community.

A white bowl of vegetable soup

Easy Vegetable Soup

5 from 42 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 8 servings
Author: Lisa Bryan


This easy vegetable soup recipe is packed with delicious flavor and uses the simplest vegetables to their full potential! Watch the video below to see how I make it in my kitchen.



  • Dutch Oven This soup makes a large quantity, so you'll need a large pot!



  • Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
    Cooking vegetables in a pot
  • Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
    Pouring broth into vegetable soup
  • Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
    A pot with cooked vegetable soup
  • Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.
    A pot of vegetable soup with a ladel

Lisa’s Tips

  • When I filmed the video above I accidentally added 1 teaspoon of black pepper instead of ½ teaspoon. And I have to say, I really enjoyed the extra peppery flavor. So feel free to add a bit more, either in the soup or sprinkled on top at the end! 


Calories: 176kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 480mg | Potassium: 796mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5736IU | Vitamin C: 42mg | Calcium: 87mg | Iron: 3mg
Course: Dinner, Soup
Cuisine: American
Keyword: vegetable soup, Vegetable soup recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi Lisa, I made this recipe today and as always with your recipes, it turned out amazing! Thank you!5 stars

  2. This soup has become a staple in our household! Great way to get in some extra veggies, and it’s DELICIOUS!5 stars

  3. This soup is fantastic. So fresh tasting. It took me a while to prep, but was worth every second. Will definitely make again.5 stars

  4. I have been searching for a simple soup recipe that has incredible flavor with basic ingredients – like you find in Europe and I LOVE this recipe with a few minor tweaks!! Thank you, Lisa! I’m so glad I found you! Adjustments: I used 28 oz can of San Marzano tomatoes instead of diced tomatoes. I added a cup of lentils during the 20-minute simmer time to boost the heartyness and nutritional benefits. I also swapped veg broth for water + vegetable “Better than Boullion”, which allows you to add a bit more depth of flavor (by adding more boullion to water ratio). Because of this, I was able to omit the Italian seasoning – the vegetables are super flavorful on their own with salt and pepper – and I don’t love the extra / kind of ‘fake-tasting’ flavor of dried spices. Tiny tweaks / major yum. This will be a staple recipe at our house going forward.5 stars

    1. Hi Anita – I’m so glad you found a simple soup like this that you love! And yes, even the tiniest tweaks can make all the difference.

  5. I’ve enjoyed this recipe and want to attest to its versatility. The last time I made it, I was short one carrot so I added one parsnip. 7 cups of vegetable broth has been perfect for me. This soup deserves its high ratings5 stars

  6. So I’m making the veggie soup for the first time. It smells delicious I’m sure it will taste the same. I wanted something to eat warm and healthy because my boyfriend works outside and there is snow on the ground and it’s 16 degrees outside so I’m sure he will enjoy it. I will post an update and give it stars when we eat it. Thank you for taking the time to lead us your soup recipe.

  7. I have enjoyed your website with all the different recipes. The Thanksgiving turkey was wonderful and enjoyed by our friends. So I am now looking for something to prepare next. I prepared the lentil soup. Yummmmm! Shared some with our neighbor, who said it smelled so good. I have to say I am truly enjoying. Cooking !! Thank you.5 stars

  8. Loved this soup! Very tasty, great for a couple nights of meals. We all really enjoy it! Actually thinking about adding kidney beans next time too. Love that you can add/change veg easily with it. Yum!5 stars

  9. This soup is my all time fav! I make it about once every two weeks. It’s healthy with a robust flavor of spices and ingredients. I sometimes add chicken to it for more protein. But it isn’t necessary for that down home, rich, homemade taste!5 stars

  10. This vegetable soup is so simple to make and delicious! It’s such a great way to add more vegetable to our diet. And I was able to store some in the freezer in my souper cube trays that you recommended!5 stars

  11. I loved this soup! I did add a 1/2tsp more salt at the end, but sodium content in both broth and canned tomatoes can vary widely. I tend to like things a little on the salty side, as well. The only thing I left out was the peas and corn because I was running out of room in my pot. I used 6 cups of broth and may add a little more if needed with leftovers. I made a whole roast chicken, but ate the soup as a main dish because it was so good! I will definitely make this soup again.5 stars

  12. Let me just say that I love ALL your recipes that I have tried. Not overly fussy but full of flavor. I made your vegetable soup only omitting the corn because it isn’t my thing. I added extra carrot instead. It was full of flavor and super delicious. Thank you for the recipe.5 stars

    1. Wonderful! I’m happy you loved it, Nicole! And yes, it’s really tweakable to personal preference. Enjoy!

  13. This has got to be the best vegetable soup I’ve ever made. I gave some to my sister who loved it, my husband loved it as well. It will be a staple for my freezer this winter and through cool weather camping season!5 stars

  14. This is a fantastic recipe. Simple, versatile, healthy – which is what I always find with Downshiftology recipes! You can adjust most of the ingredients to what you have on hand and add what you love. I added some fresh spinach to my bowl and poured the finished soup over it. Awesome!!5 stars

  15. I made this vegetable soup over the weekend for my guest. I swapped out the vegetable broth for chicken bone broth. The soup was delicious. My guest declared it the best vegetable soup she had ever had!5 stars

  16. Lisa, I’ve made your Best Ever Chili many times, and it’s my favorite Chili recipe. Recently I made the Vegetable Soup recipe and I was pleasantly surprised just how good it was. Thank you thank you thank you! I’m a 70 yrs old and I’ve been around A LOT of recipes ..yours have been so far the best!! I’m curious, what brand is the knife you use for chopping?

    1. Happy to hear you love the vegetable soup as much as the chili recipe! As for the knife I’m using, you can find this Zwilling chef’s knife in the Shop page on my website.

  17. This is the perfect vegetable soup! I’m having it for lunches with a salad(lentils in the salad for a bit of a protein boost) the next few days. I don’t think I’ll ever get tired of this one, I love it!5 stars

  18. Very yummy and easy too! I passed it onto several friends & family.

    Can this be cooked in crock pot or would the veggies lose too much of their crispness?

    We have soup suppers @ church during Lent and this would be perfect, but due to working schedule, I’d either have to make ahead to be warmed in crockpot or have it cook it in crockpot so would be ready – any suggestions?5 stars

    1. Happy you enjoyed the recipe and thanks for passing it along to friends and family as well! You could probably make this in the crockpot, especially if you have all of the items pre-chopped ahead of time. If anything, you could slightly reduce the time for each step so that the veggies stay crisp.

  19. This was absolutely delicious. I didn’t use green beans, but used extra peas and potato. I definitely agree, the lemon juice makes this soup different from all other vegetable soups. I will make it often.5 stars

  20. I made this hearty soup during the rainy days we had a few days ago, and it was absolutely delicious! It not only warmed us up but also provided a nutritious and comforting addition to our menu.5 stars

  21. I make this similar soup without the lemon. I also use frozen vegetables. Next time I will use fresh. This soup does have a great flavor.5 stars

  22. Another great recipe. I do all the cutting up the day before so I can throw this together quickly. Great flavor and makes a lot so there’s plenty to freeze or share!5 stars

  23. The flavour of this soup is superb. My husband and I made it together. He could not believe how easy it was to make. It was even better the second day. I think the lemon juice was the secret ingredient.5 stars

  24. I made the Easy Vegetable Soup this afternoon. Excellent! I did add the 1 tsp. of pepper, I’m a pepper fan. I was amazed how the lemon added a lovely lift to broth, also tossed in some kale and mushrooms I had in the refrigerator.

    Lisa, thank you! Your recipe always what I’m hoping for.❤️5 stars

    1. So happy you loved the recipe, Jennifer! And it sounds great with some extra kale, mushrooms, and pepper. Yum!

  25. Thank you for this Delicious recipe. I gave half the pot to my 87 year old father in law who I cook for every week. He loves it and said I could go into business making this soup :) and he told me to never forget this recipe :) Quick question, is the nutrition info for the whole pot or per serving?

    1. How sweet of you Amy! I’m glad both you and your father enjoyed this vegetable soup recipe. For the nutritional information, it will always be per serving.

  26. Lisa, this was absolutely awesome! The flavors and textures were perfect. I did not deviate at all and followed your recipe perfectly. I always do that for my first time with new recipes. You had said that I could use fresh tomatoes, but I did find canned ones that were low in sodium, so it worked. This is definitely a keeper and I look forward to making your potato leek soup next. I would definitely try some other add-ins next time….maybe some beans or pasta. It will be like a minestrone then. Wonderful recipe that is so filling and healthy….my kind of eating.

    1. Glad you were able to find low-sodium canned tomatoes for this vegetable soup! Excited for you to make it again in the future.

  27. Made this yesterday. It was delicious. I didn’t add corn but zucchini and chickpeas. So easy and delicious, will definitely add this to my “repeat” menu! Thank you.5 stars

  28. I tried it out yesterday and it was the best vegetable Soup I ever had!! Thank you for sharing! Really appreciate it. Greetings from Germany5 stars

  29. Used this as a basis for fridge clean-out (used what we had on hand – mirepoix, canned tomatoes, delicate squash, a smattering of rice, and a can of beans) and it was great! Lemon juice finisher is a hit! Thank you so much.5 stars