The Best Vegetable Soup Recipe is here to warm up those chilly fall and winter nights! It’s hearty, filling, and packed with tons of nutritious veggies. Some of my favorite veggies that are featured here include carrots, green beans, corn, and SO much more! They all simmer in a flavorful broth to create a delicious rainbow in every spoonful.

A green bowl is filled with vegetable soup.


Homemade Vegetable Soup

Everything about this easy to make Vegetable Soup is pretty perfect. If you struggle with eating your veggies (I’m right there with you), this Vegetable Soup recipe is here to save the day! It’s chock-full of veggies, but they’re so tender and flavorful even the pickiest of eaters will gobble it up with a smile. Also, it’s so warm and comforting that you’ll love eating it during those upcoming chilly days!

Here’s the thing about most comfort food recipes… They tend to be on the unhealthier side. While I usually love that, I also REALLY love an entree that can both comfort me and fill me up with veggies! Carrots, corn, green beans, delicata squash, tomatoes and onions come together to create the most wonderful bouquet of veggies in this simple soup.

The broth is also so very flavorful. The whole soup is made that much more delicious with add-ins like soy sauce, fish sauce, herbs, seasonings, and more. While I use a beef stock to make it nice and rich, you can opt for a vegetable broth if you’re trying to make it an entirely vegetarian meal. Either way, you’ll love devouring every single bite of this veggie packed soup!

You can even make it heartier by adding beef like we did in this Beef Vegetable Soup!

Veggies are piled high in a rich brown broth.

How to Make Vegetable Soup

This easy Vegetable Soup recipe comes together in just under half an hour! It’s ideal for those weeknights when you want something veggie packed, tasty, and quick on the dinner table.

  1. Sauté the veggies. In a pot heated over medium high heat, add the olive oil, onions, carrots, and celery. Cook until softened. Stir in the garlic and cook for another minute before adding the corn, green beans, and squash. Cook for another 3-4 minutes.
  2. Bring it to a boil. Stir in the diced tomatoes, herbs, and beef (or vegetable) stock. Bring the soup to a boil before lowering the heat to low.
  3. Simmer. Stir in the onion and garlic powders along with the fish and soy sauces. Give it a good stir and let the soup simmer for about 8-10 minutes.
A spoon is lifting a bite of soup from the green bowl.

Ingredients Notes for Vegetable Soup

  • Diced Tomatoes – I like to use a can of fire roasted tomatoes. They add that extra level of flavor that regular diced tomatoes are lacking!
  • Herbs – Fresh herbs are best. They add an intoxicating aromatic element that makes the soup even more delicious. If you do use dried herbs, cut the measurements in half, as they tend to pack more flavor than fresh herbs.
  • Stock – When I make Vegetable Soup, I like to go the extra mile and make Homemade Beef Stock! If you don’t have that kind of time, no worries. Store-bought will work just fine. Also, you can always use vegetable broth if preferred.
  • Fish Sauce – By itself, fish sauce is fishy and salty. When stirred into this soup, it adds the most incredible savory flavor! Don’t be shy when it comes to the fish sauce, it’s absolutely mouthwatering. If you prefer not to use it or want to keep your soup vegetarian friendly, you can use soy sauce instead.

How To Store It

In an airtight container in the fridge, any leftovers you have of Vegetable Soup will stay fresh for about 4 days.

You can, also, freeze this soup for up to 3 months.

Packed with flavor, this is the Very Best Vegetable Soup recipe ever.

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Veggies are piled high in a rich brown broth.

Get the Recipe: The Very Best Vegetable Soup Recipe

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Winter’s best soup recipe, this is the BEST Vegetable Soup packed with seasonal veggies and amped up with savory flavor.
5 from 9 votes
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 cup corn kernels
  • 1 cup chopped green beans
  • 1 cup diced delicata squash, or other squash
  • 1 15 ounce can diced tomatoes
  • 1 tablespoons fresh chopped thyme
  • 1 1/2 tablespoons fresh chopped parsley
  • 4 cups beef stock
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • kosher salt and fresh ground pepper, to taste

Equipment

  • 1 stockpot

Instructions 

  • Heat the olive oil in a large stock pot over medium high heat.
  • Add the onion, carrot and celery to the pot. Cook until softened, approximately 4-5 minutes.
  • Stir in the garlic and cook for 1 additional minute.
  • Add the corn, green beans and squash. Stir to combine and cook for 3-4 minutes.
  • Stir in the tomatoes, thyme, parsley and stock. Bring the mixture to a boil and then turn the heat down to low.
  • Add the onion powder, garlic powder, soy sauce and fish sauce. Stir to combine.
  • Simmer for 8-10 minutes.
  • Season with salt and pepper, to taste.
  • Serve immediately.

Notes

Can be frozen in an airtight container for up to 3 months.
Serving: 1g, Calories: 88kcal, Carbohydrates: 14g, Protein: 4g, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 686mg, Potassium: 552mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3175IU, Vitamin C: 14.3mg, Calcium: 54mg, Iron: 1.6mg
Author: Kellie
Course: Dinner, lunch, Soup
Cuisine: American