Healthy Veggie-Loaded Vegetable Soup (2024)

With hundreds of 5-star ratings, this really is the best homemade Vegetable Soup! Perfect for a healthy, hearty lunch or dinner. Made with good for you, fiber-rich ingredients like kidney beans, carrots and tomatoes. Super comforting, easy to make on the stovetop in under an hour, and so flavorful. Everyone asks for the recipe!

Let's hug over steamy vegetable soup and huge hunks ofseedy sourdough!

She's cozy and soul soothing and just what the doctor ordered. Pots of comforting, colorful soup are my middle name.

Whether you've caught a winter bug or you've moved on from creamy soups or simply craving liquid nourishment with bread for sopping up the broth, this recipe is the answer. So many veggies! All the herbs! A good squeeze of lemon! Oh my.

Ingredients

• Olive oil: A bit of fat adds richness to the soup.
• Mirepoix: A mix of onion, celery, and carrot builds our flavor base.
• Garlic: Lots of fresh garlic to flavor our soup.
• Potatoes: For a hearty texture addition and to give the soup staying power.
• Kidney beans: A nice pop of color, texture, and plant protein.
• Italian seasoning: An easy way to add a lot of crave-worthy flavor.
• Canned diced tomatoes: To add amazing umami flavor, plus a concentrated source of the antioxidant lycopene!
• Corn: A nice dose of yellow color and subtle sweetness. I use frozen.
• Broth: Broth is great for flavoring soup (I always have a jar of Better than Bouillon in the fridge). I use vegetable broth but you could also use chicken broth.
• Lemon: I love the bright acidity lemon adds to make the soup really pop.
• Parsley: A pop of fresh herbs to bring the soup to life.

How to make (step-by-step)

Sweat the onions in a splash of olive oil and salt for 5 minutes.

Add garlic, carrots, celery and potatoes and cook 5 more minutes.

Add Italian seasoning and cook another minute.

Add broth, water, corn, beans, tomatoes, and bay leaves. Stir to combine.

Bring to a boil. Simmer covered over low heat for 35 minutes, or until veggies are tender. Stir in the parsley and lemon and season to taste.

What other vegetables can I use?

• Frozen peas or corn: Adds subtle sweetness and color. Canned or frozen work well. No need to defrost.
• Green beans: Always a fun classic vegetable soup addition!
• Potatoes: I love russet potatoes for texture, but sweet potatoes will also work great.
• Parsnip: Sweet and full of texture.
• Zucchini: A great addition in the summer when it's in season.
• Shiitake mushrooms: If you're looking for extra umami.
• Cauliflower or broccoli: For some body and nutrients galore.
• Bell peppers: Lovely flavor and color.
• Spinach: A handful of leafy greens is always a good idea.
• Fresh basil: Another flavorful warm weather addition.

Can I make this in the slow cooker?

Yes, this would be great in the crockpot, too. To make, place all ingredients except the parsley and lemon juice in the slow cooker and cook for 6 hours on low heat or 3 hours on high heat. Stir in parsley and lemon at the end once the veggies are tender.

Can I make this in the Instant Pot?

Yes! Like my Instant Pot Lentil Soup, this worked like a charm in the pressure cooker. Simply place all ingredients except the parsley and lemon juice in the Instant Pot and cook for 7 minutes.

Let the pressure release manually for 10 minutes then quick release any remaining pressure. Stir in parsley and lemon and serve.

How to serve

We've got options, people! I garnished my bowls with:

• a drizzle of quality extra virgin olive oil for extra richness.
• a big squeeze of fresh lemon juice (I keep pronouncing it lee-MONE in my brain).
• a sprinkle of fresh parsley.
• if you're a lucky duck with Parmesan on hand, you better go there.
• hunks of bread. Did I mention my love for bread? The perfect pairing!

How to store and freeze

Leftover soup stored in an air-tight container in the refrigerator will last up to 4 days.

To freeze, place cooled soup in a freezer baggie. Tightly seal bag and remove air. Lay flat in the freezer for easy storage and store for up to 3 months.

Once frozen, you can thaw it overnight in the refrigerator and then reheat it over the stove or in the microwave.

More healthy soup recipes to love

As a dietitian, I love that a bowl boasts 8 grams of filling fiber, 7g of plant protein, and oodles of disease-fighting antioxidants from all the veggie. Filling indeed!

Don't miss my whole roundup of vegan soup recipes!

• Lasagna Soup
• Minestrone Soup
• Vegan Tortilla Soup
• Cream of Broccoli Soup

Please let me know how this yummiest vegetable soup recipe turns out for you by leaving a star rating and/or comment!I hope you’re as obsessed as I am.

Print