Homemade Vegetable Soup is the ultimate bowl of warmth when you crave something nourishing, simple, and deeply satisfying. This recipe delivers a healthy soup packed with colorful vegetables, rich herbs, and a savory broth that brings everything together beautifully. Whether you need a cozy vegetarian dinner or a wholesome lunch option, this comfort food classic always delivers. Best of all, this hearty vegetable soup comes together in under an hour and uses everyday ingredients you likely already have in your kitchen.

Story

I often turn to Homemade Vegetable Soup when I want something grounding, filling, and easy to prepare. After a long day, nothing feels more rewarding than chopping fresh vegetables and letting them simmer gently on the stove. The aroma of garlic, onion, and Italian seasoning fills the kitchen and instantly signals comfort.

This Homemade Vegetable Soup has become a reliable staple in my home because it balances flavor and nutrition so well. It’s naturally wholesome, adaptable, and incredibly satisfying. Whenever I need a dependable hearty vegetable soup that works as a light dinner or meal prep option, this recipe never disappoints. Plus, it fits beautifully into a vegetarian dinner rotation without sacrificing richness or depth.

Ingredients

3 tablespoons olive oil
1 ½ cups chopped yellow onion (about 1 small onion)
3 ribs celery, chopped
3 carrots, sliced into ¼-inch rounds
½ pound Yukon gold potatoes, chopped into ½-inch pieces
½ pound sweet potatoes, peeled and chopped into ¾-inch pieces
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup chopped green beans (1-inch pieces), fresh or frozen
14.5 ounces canned fire-roasted diced tomatoes
2 teaspoons Italian seasoning
1 teaspoon sweet paprika
¾ teaspoon salt, or to taste
¼ teaspoon black pepper
2 bay leaves
¾ cup frozen peas

Step-by-Step Instructions

Preparing the Ingredients

Start by washing and chopping all vegetables so everything cooks evenly. Slice the carrots into uniform rounds, cube the Yukon gold and sweet potatoes into similar sizes, and chop the celery and onion finely. Mince the garlic just before cooking to preserve its strong aroma. Measure out the seasonings and broth so they are ready when needed. Having everything prepared beforehand keeps the cooking process smooth and efficient.

Cooking Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery, then cook while stirring frequently for 4–5 minutes until they begin to soften. Next, stir in the carrots, Yukon gold potatoes, and sweet potatoes. Cook for about 3 minutes, stirring often so nothing sticks.

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Pour in the vegetable broth and scrape up any bits from the bottom of the pot. Stir in the green beans, fire roasted tomatoes, Italian seasoning, paprika, salt, pepper, and bay leaves.

Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 20 minutes until the vegetables become almost tender. Finally, stir in the frozen peas, cover again, and simmer for 5 more minutes until all vegetables turn tender. Remove the bay leaves and serve hot.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid cutting vegetables into uneven sizes because inconsistent pieces cook at different rates. Also, do not boil the soup aggressively, since rapid boiling can break down the vegetables too quickly and create a mushy texture. Taste before serving and adjust salt carefully, especially if your broth contains sodium.

Pro Tips for Better Flavor

For deeper flavor, sauté the vegetables until lightly golden before adding broth. You can also add a splash of lemon juice at the end to brighten the flavors. If you prefer extra protein, stir in white beans, chickpeas, or kidney beans during simmering. Additionally, fresh herbs like parsley added just before serving create a vibrant finish.

Serving and Storage

How to Serve

Serve Homemade Vegetable Soup hot with crusty bread or a simple green salad for a complete meal. This comfort food favorite also pairs well with grilled cheese for a cozy combination. Because it contains potatoes and root vegetables, it feels filling enough to stand alone as a full healthy soup dinner.

How to Store Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If the soup thickens after refrigeration, add a splash of broth or water to loosen it.

Conclusion

Homemade Vegetable Soup proves that simple ingredients can create extraordinary comfort. With its rich seasoning, colorful vegetables, and balanced texture, this recipe brings warmth to any table. Whether you prepare it for meal prep, a weeknight dinner, or a nourishing reset, this hearty vegetable soup consistently delivers satisfying flavor in every spoonful.

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Frequently Asked Questions

Can I add different vegetables to Homemade Vegetable Soup?

Yes, this soup adapts easily to what you have on hand. Try butternut squash, zucchini, bell peppers, or corn. Keep vegetable sizes similar so they cook evenly and maintain a pleasant texture.

Can I make this soup vegan?

This recipe is already completely plant-based, so it fits a vegan lifestyle naturally. Simply confirm your vegetable broth contains no animal-based ingredients.

How can I make this soup more filling?

Add beans such as chickpeas or white beans for added protein and texture. You can also stir in cooked quinoa or small pasta for extra substance while keeping the flavors balanced.