If you’ve ever searched for a vegetable soup recipe that’s both nourishing and quick, you’re in the right place. This easy veggie-packed meal is loaded with colorful ingredients like carrots, celery, potatoes, and green beans—each spoonful bursting with comfort. Whether you’re looking for simple dinner recipes healthy vegetarian or an easy healthy soup in crockpot, this version brings wholesome goodness to your table in under 45 minutes. It’s the kind of soup that makes weeknights easier, bodies happier, and kitchens smell like home. Let’s dive into how to make the perfect bowl of cozy, homemade vegetable soup tonight.
The Heartwarming Story Behind This Vegetable Soup Recipe
A Family-Favorite Soup Memory
I still remember the first time my mom made this vegetable soup recipe on a chilly fall evening. The smell of onions and garlic sizzling in olive oil filled the kitchen, and the steam fogged the windows as the soup simmered. That simple pot of broth, potatoes, and carrots became a staple—an easy way to get us to eat more veggies without complaint. Every family member had their favorite part: my dad loved the corn, I loved the tender carrots, and my sister went straight for the peas.
Why This Soup Feels Like Home
What makes this recipe so special is how flexible it is. You can toss in whatever vegetables you have lying around, making it one of those recipes using carrots and celery that always turns out perfectly. Plus, it’s light enough for summer and hearty enough for winter. The flavors build beautifully as it simmers—onions sweeten, tomatoes add brightness, and potatoes give that satisfying creaminess. You don’t need fancy ingredients, just everyday produce and a bit of love. And that’s exactly why this vegetable soup recipe never fails to warm hearts and fill bellies.
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Vegetable Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and healthy vegetable soup recipe ready in under 45 minutes, packed with wholesome vegetables and rich flavor.
Ingredients
1/4 cup olive oil
1 yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp kosher salt
1/2 tsp coarse black pepper
1 large potato, peeled and diced
2 carrots, sliced
1 cup corn
1 cup peas
1 cup green beans, chopped
2 vine tomatoes, diced
4 cups chicken broth
2 cups V-8 juice
Instructions
1. Add olive oil to large pot and sauté onions, celery, and garlic until translucent.
2. Add potatoes, carrots, corn, peas, and green beans. Stir well.
3. Pour in chicken broth and V-8 juice. Bring to a boil.
4. Reduce to simmer and cook for 30 minutes.
5. Taste and adjust seasoning before serving.
Notes
For vegan version, replace chicken broth with vegetable broth. Soup can be frozen up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 227
- Sugar: 10g
- Sodium: 1399mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 3mg
Why This Vegetable Soup Is a Healthy Dinner Hero
Packed With Nutrition
This soup isn’t just comforting—it’s genuinely good for you. With plenty of fiber, vitamins, and antioxidants, this healthy soup in crockpot or stovetop version supports your immune system and digestion. You’ll find vitamin A from carrots, potassium from potatoes, and a healthy dose of plant-based protein from peas and beans. Every bite delivers nourishment without heaviness, keeping you satisfied but never sluggish.
Perfect for All Diets
Whether you’re vegetarian, vegan, or just trying to eat cleaner, this simple dinner recipe healthy vegetarian dish fits seamlessly into your meal plan. Skip the chicken broth for a full veggie base and you’ve got a completely plant-based option. It’s low-fat, high-fiber, and full of flavor. Plus, it freezes beautifully, so you can make a double batch and store it as a freezer vegetable soup for busy nights. When you reheat it, the flavors deepen, making it taste even better the next day. That’s healthy eating made easy and delicious.
Step-by-Step Guide to Making Vegetable Soup
Sauté the Aromatics
Start with a large stockpot over medium heat. Pour in ¼ cup of olive oil, then add diced onion, chopped celery, and minced garlic. Stir frequently until the onions become translucent and fragrant—about 4 to 5 minutes. This step lays the foundation for the soup’s rich flavor.
Build the Soup Base
Add diced potatoes, sliced carrots, and chopped green beans. Sprinkle in kosher salt and coarse black pepper. Stir to coat everything with the aromatic oil before adding in diced tomatoes, corn, peas, chicken broth, and V-8 juice. These liquids add depth, color, and a hint of tang.
Simmer and Serve
Bring everything to a boil, then reduce the heat and let it simmer for about 30 minutes. You’ll see the vegetables soften and the broth thicken slightly. Taste and adjust seasoning. That’s it—you’ve got a wholesome potato and veggie soup that’s ready to serve. Enjoy it as is, or pair it with a slice of crusty bread for the perfect weeknight dinner.
Variations and Serving Suggestions
Creative Flavor Twists
Want to change things up? Try swapping the potatoes for sweet potatoes for a slightly sweet, creamy version. Add kale or broccoli for a broccoli kale soup boost, or toss in cooked quinoa or rice to make it even heartier. You can also blend half the soup for a creamy texture while keeping some chunks for contrast. The best part? Each variation still fits under the easy veggie crockpot recipes category—so you can make it your way with zero hassle.
Serving and Storage Tips
Serve your vegetable soup recipe piping hot with a sprinkle of fresh parsley and a squeeze of lemon for brightness. It’s a perfect heart soup for cozy nights or a quick lunch that tastes like it simmered all day. Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months. When reheating, add a splash of broth to revive its fresh flavor. Trust me, it’s one of those dishes that somehow tastes even better the second time around.
Common Questions About Vegetable Soup
Can I make this soup in a slow cooker?
Yes! This recipe works wonderfully as a healthy soup in crockpot meal. Simply sauté the onions, celery, and garlic first, then add everything to the slow cooker. Cook on low for 6 hours or high for 3.
Can I freeze vegetable soup?
Absolutely. Cool it completely before transferring to airtight containers. When ready to reheat, thaw in the fridge overnight and warm it gently on the stove. That’s your freezer vegetable soup ready to enjoy anytime.
How can I make it vegan?
Swap the chicken broth for vegetable broth and check your V-8 juice ingredients. This simple change makes your vegetable soup recipe 100% vegan without losing flavor.
Can I add more protein?
Definitely. Add beans, lentils, or even tofu for a protein-packed twist. It transforms into a complete carrot and potatoes recipe meal with extra staying power.
Conclusion
This vegetable soup recipe brings together everything we love about homemade cooking—comfort, health, and flavor. Whether you enjoy it fresh off the stove or reheat it as a freezer vegetable soup, it’s one of those timeless dishes you’ll come back to again and again. Perfect for family dinners, meal prep, or sharing with friends, this simple yet satisfying soup proves that eating healthy doesn’t have to be complicated. Grab your pot, chop those veggies, and savor a bowl of pure warmth tonight.
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