Vegetable Soup

Vegetable Soup is hearty and savory, full of nourishing veggies like tomatoes, corn, green beans, celery, and potatoes, ready in under 45 minutes!

It’s cold outside, which means we’re warming up in the kitchen with all of our favorites like Ultimate Slow Cooker Pot Roast, Classic Beef Chili and Ultimate Sloppy Joes!

Easy Vegetable Soup

Vegetable Soup is the PERFECT dish for a cold day, made with hearty potatoes and corn, green beans, celery, carrots, and onions in a seasoned chicken broth.

I can honestly say that this is one of my favorite soup recipes of all time. I like to serve this with toasted garlic bread, a side salad, and some cheddar or parmesan cheese on top.

This vegetable soup recipe is really versatile. You can use whatever veggies that are in season, or this is a great recipe to use up leftover veggies from the night before. I’ve also made this using Italian seasoning or oregano, parsley, and thyme with various different types of broth before with a lot of success.

I usually make this on the stovetop because it’s pretty quick to throw together, but it does really well in both the slow cooker and the instant pot. Once you try this soup recipe, you will never look at the store-bought stuff the same way again.


Vegetable soup is REALLY easy to make in the slow cooker. Just put everything in, stir to mix together, and cook on low for eight hours or on high for four hours. You can refer to my Slow Cooker Vegetable Beef Soup for a similar version (but with beef – which you can definitely leave out if you want).


Vegetable soup will last wrapped tightly in the refrigerator for about 4 days. Reheat your soup over medium-low heat on the stove, stirring occasionally until warm.


Vegetable soup is perfect for making ahead and freezing. Let the soup cool down completely, then seal it in an airtight container and freeze for up to 5-6 months. I usually make a double batch when I make this just so I can freeze some for a quick dinner another night.



  • Place all of your ingredients in the instant pot. Lock the lid and seal the pressure valve.
  • On manual mode, set the instant pot for 10 minutes on high. Let it release naturally.


  • Bell peppers
  • Mixed frozen veggies
  • Parsnips
  • Chickpeas
  • Kidney beans
  • Zucchini
  • Kale or spinach
  • Shredded cabbage


  • To save time, you can substitute a drained can of diced tomatoes for hand-diced tomatoes in this homemade vegetable soup recipe.
  • Add browned ground beef, turkey, sausage, or cubed extra firm tofu to this recipe for a higher protein option. You can also use leftover Rotisserie Chicken!
  • Use vegetable broth instead of chicken broth to make this soup vegetarian. You can also change which broth you’re using depending on your flavor preference.
  • If you’re going to add leafy greens to the soup, like kale or spinach, add them about 20 minutes before you’re ready to serve.
  • Add some al dente pasta right before serving to add some carbs to this vegetable soup recipe.
  • This recipe is dairy free as-is, but you can add 3/4 cup of half and half or coconut milk just before serving for a creamy vegetable soup recipe.
  • Add a dash of cayenne pepper, diced jalapeno, or red pepper flakes to add some spicy seasoning to this soup.
  • For a thicker soup base, add 3-4 tablespoons of tomato puree.
  • Use a taco seasoning packet for a Tex-Mex veggie soup and serve with crunchy tortilla chips.

Easy Vegetable Soup

Pin this recipe now to remember it later

Pin Recipe
Easy Vegetable Soup
4.96 from 43 votes

Vegetable Soup

Vegetable Soup is hearty and savory, full of nourishing veggies like tomatoes, corn, green beans, celery, and potatoes, ready in under 45 minutes!

Course Dinner, Soup
Cuisine American
Keyword vegetable soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 179 kcal
Author Sabrina Snyder


  • 1/4 cup olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground 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


  1. In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent before adding in the rest of the ingredients and bringing to a boil, then reducing to a simmer for 30 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Vegetable Soup
Amount Per Serving
Calories 179 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 1389mg60%
Potassium 775mg22%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 4355IU87%
Vitamin C 42.4mg51%
Calcium 57mg6%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Hearty Vegetable Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. I have this cooking on the stove right now and it smells so good! Can you add more chicken broth and v8 to make it more soupy or will that mess up the flavor? Mine is looking a little on the chunky side and I feel like it needs more liquid.

  2. Soup was excellent. Sweeter in taste than I anticipated but a pleasant surprise. I swapped out normal potato with a sweet, and chicken broth with vegetable broth. Then I topped off the soup with some fresh avocado slices. DELICIOUS. thanks Sabrina!

  3. This was delicious! A keeper and great way to use up all those veggies in the fridge. I did it in the crock pot. I added cabbage and smoked paprika. I also used the purée which I think was key. Before serving topped with sumac (my new favorite spice) Easy and healthy ! Win win !

  4. I made this in the instant pot. Takes a lot longer in a pressure cooker so next time I’ll do it over the stove. I didn’t have any V8 so I replaced it with four cups of vegetables broth. And I added a bunch of My favorite seasonings. Had it with crusty Italian bread.

  5. This recipe is so much like the one I grow up on but my mom put in meatballs loved coming home in the snowy days from school in the 60’s and smell great smells . I’m ageing myself, my husband hates soups for dinner he’s ok at lunch , it’s ok I make soup anyway , I live in Colorado Springs Co thx

  6. FINALLY, a vegetable soup that I like! Time and again, I’ve tried recipes and … ehhh… Thank you for one that was really good. After the onion/garlic step, I sauteed all of the veg a bit before adding the broth/V8. Very good. Will add this into the rotation for us.

  7. Do you use fresh or frozen vegetables (I do not like canned)? Sounds like a wonderful recipe and can’t wait to make it!

  8. Just making my second batch. I have a canner so I do a big batch and can it. I loved this soup and is a favourite now

  9. This turned out great! I made a vegan version and used vegetable broth and also added in a teaspoon of salt free seasoning blend and a bay leaf. I used a can of diced tomatoes instead of the V8. I sauteed the onion, garlic, and celery in the instant pot on the saute setting, and then I added the rest of the ingredients and cooked it on high pressure for 7 minutes with a natural release and it was perfect, especially with some nutritional yeast sprinkled on top. I will definitely keep making this…thanks for the great recipe!

  10. Absolutely delicious. I used low sodium chicken broth and Spicy low sodium V8. The spice gives it an extra kick. Also sprinkled with Parmesan cheese. This recipe will become a staple in my house.

  11. Delicious-so very good. I substituted a can of no-salt diced tomatoes and used a low-sodium chicken broth. Will definitely be making this soup again.

  12. I make a very similar soup but plan to try this one soon for variety. In mine, I start by browning a half pound of quality ground sirloin and we add barley. The v8 could really be a nice change to the crushed tomatoes I usually use too. Maybe spicy v8?

    1. Was wondering if you’d be willing to share your recipe. It sounds delicious and I would love to give it a try. If not I totally understand.

  13. Wonderful soup…i did not use V8.
    I roasted my own tomatoes with olive oil, salt/pepper and put some whole and the rest puree.

    I grated parmesan cheese. Delicious

    1. It’s a great recipe. I’ve been making vegetable soup since I was a kid. In the last few years, I’ve started adding a couple of tablespoons of apple cider vinegar to it and it really brightens it up.

  14. This has become one of my favorite soups! I chop the carrots, cellery, and onion very fine in the blender. Then instead of tomatoes I add tomato sauce (my husband refuses to eat anything with tomatoes in it) and some cooked ground beef. My husband even loves this meal, and he is faaaarrrr from a vegetable lover.

  15. This is the perfect vegetable soup recipe! I’ve made it 3 times and it’s very good. It’s the only one I will ever use!

  16. Cam across this recipe and it looks scrumptious However,
    I am from South Africa and am not quite sure of what V8 is. Could you please enlighten me

    1. V8 is a vegetable juice. It’s mainly tomato juice but also contains carrots, celery, lettuce, watercress, beets, spinach and parsley. Hope this helps!

  17. I always add more vegetables than on any recipe. I also never have v8 on hand and it still turns out amazing. Love this recipe I have made it so many times I have it memorized. I always go back to this one when I want something cozy.

  18. I added some cabbage and red kidney beans and fresh mushrooms. Plus I used vegetable juice. It turned out delicious!

  19. This soup is delicious! I love the addition of the V8. Really adds so much flavour. I don’t add the potato, I put 1/2 cup of barley instead.

  20. Super good! I doubled the recipe and made some minor changes: Used veg broth, canned tomatoes, no oil and added some ditalini pasta. Fantastic dinner! Hubby enjoyed his over some broken sprouted bread. Thanks for sharing.?

  21. So good! I use veggie broth instead of chicken and no oil. I also ass the chick peas, as recommended. My go-to veggie soup! I make it a few times a month!

  22. This soup is so delicious and very comforting. I cooked it and took a catnap while it cooled. Just woke up to put it away for lunch/dinner tomorrow. I just ate two bowls. It is sooo delicious. Home made soup from now on for me!

  23. Just trying this recipe, reading all the comments I don’t make soup often so hopefully this turns out good pretty much followed the recipe step by step. Just hoping it all cooks the same!! Nervous when making soup

  24. This is the second time I’ve made this soup and it is still so good! I am a new vegan (no animal products or bi-products, or oils) for recent medical reasons, so I sautéed my onions, garlic and celery in a little veggie stock. I doubled the recipe and I used organic canned diced tomatoes, 1 potato, 1 sweet potato, some Herbs de Provence and a sprinkle of red pepper flakes. The last 8 minutes I added sliced and quartered zucchini and cannellini beans. It’s so easy and so delicious. I always suffer from a burned mouth for hours afterwards because I can’t wait for it to cool before eating!! Thank you for sharing this recipe!

    1. I follow a similar diet and I love this recipe as well! I need to try some of the added veggies you use. I always add garbanzo beans to mine now! Mmmm

  25. Wow! This soup was so good!! I have no idea why I have never made homemade vegetable soup before. I modified just a little bit because of the things that I already had in my pantry and fridge. I added leeks in with the onions and garlic. I did not have green beans but I did have fresh mushrooms, so I added mushrooms. I used bone broth chicken broth, and I only used 3 cups instead of 4. I didn’t realize that the potato would actually cook in such a short time, so I regret that I did not add very much fresh potato even though I had it. The next time I will add the whole potato. Rookie vegetable soup maker!!

  26. Hi Sabrina! I was just thinking about making my Vegetable Soup because it’s healthy and yummy and I make mine Red too, I use most of your ingredients but I MUST have Cabbage in it !! It gives it such a good flavor and Cabbage is good for ya ? Yours looks delicious but try the Cabbage in it next time you make it, I know you’ll love it ? Thanks ?

  27. I made this soup for my book club! I doubled the recipe and followed your instructions exactly as written. They absolutely loved it and devoured almost all of it. I served it with crusty bread and a spring mix salad. Without a doubt this is the best vegetable soup I have ever made. I have made it three times since with the same reaction! YUM! Thank you for this amazing soup recipe. I also really like all your notes, very helpful!

  28. I made this for dinner tonight, and it was delicious! I added a can of Rotel in place of fresh tomatoes, added chopped cabbage at the end, and also added about a cup and a half of cooked quinoa that I had leftover from last night’s dinner. The quinoa added protein and made the soup thicker and more hearty- so good! My husband is not a big soup fan, and always complains when I make soup. Well he just finished his second bowl, and said “this soup is a 10!” Thanks for the great recipe! 🙂

    1. You can add spices to just regular tomato juice or if you have a bloody mary cocktail mix (just the mix without the alcohol), that’ll work too. Otherwise, I would look for a recipe online for a copycat version of v8 juice using chopped tomatoes, celery, onion, carrots, garlic, and other spices.

  29. Awesome! I used vegetable broth & added more veggies (cauliflower, broccoli, zucchini), plain couscous & barley. Love it!

      1. This vegetable soup is top notch. I have made it many times and it never fails to please the family. And it freezes very well. Your right…we will never eat a canned soup again! Next time I would like to add barley. Many many thanks for sharing.

  30. I loved this recipe! I swapped out a few of the veggies for different ones that I had on hand and added a can of white beans, ground turkey and little noodles so I could have lots of leftovers. it was delicious and very filling. Thanks for sharing!

  31. Made this last night. Used low sodium chicken broth. Had tomato juice on hand so substituted for the V8 but added Tabasco sauce to spice it up. Threw in some shredded chicken I had in the freezer. So good, easy, and fast! Yum!

  32. Just so you know, the metric conversion of 2 c. of V8 in this recipe is way off for some reason. It should be 500 ml, not 6.94 kg.

  33. If I do this in a crock pot, do I need to cook the meat first or just literally throw everything in? What about the sautee step at the beginning with the onions, celery and garlic? Do I need to do that first too if I throw in a crock pot?

    1. I would sear the meat first. It gives it so much flavor. The veggies too – no need to cook all the way through for either, just give it some flavor.

        1. The original recipe doesn’t call for meat but if you’d like to add one, you definitely can. I hope you enjoy it.

  34. This recipe is delicious. I was skeptical about not adding any additional seasonings but it turned out to be great and very easy to make. I did cook it longer- about an hour & a half.

  35. I prepared this soup last night and the aroma was amazing! I followed the recipe exactly except I used beef stew meat. I was a little hesitant on the bay leaf but I’m glad I used it. The secret weapon is surely the better than bouillon! LOL I let it cook on low for 8 hours in my slow cooker. My husband had it for breakfast and said the soup is “DELICIOUS!” This is a keeper and I will make again! Got a french baguette and this will be our dinner after church today! Thank you for sharing this awesome soup recipe!

    1. Hooray!! I am so glad you enjoyed it, this is literally one of my favorite recipes on the site. When I am craving something that screams comfort food I reach for this recipe.

  36. This soup was pretty good but a bit too salty for me. Would recommend not adding salt and letting guests season their own bowls with salt & pepper. I also added a couple tbsp of tomato paste for a more tomatoey flavour. Nice!

  37. This is was delicious. I added cabbage and a little half and it was so good. My family loves it as well. Definitely a new winter favorite.

        1. The easiest would be to substitute with a bloody mary cocktail mix (just the mix, not the alcohol) otherwise, you can find recipes online to make a copycat version using chopped tomatoes, celery, carrots, onion, garlic, and spices. Hope this helps.

  38. I had an old friend, who used to always add a can of V8 to his soups and stews. This does make a difference. Just a little zest?

    1. It’s a vegetable soup however I don’t list it as vegetarian. You can adjust to make vegetarian by using vegetable stock 🙂 I have other tips to adjust to make it fit your dietary or taste preferences in the post.

  39. This is an amazingly tasty soup and the V 8 adds just the right about of zest. Our family loves it and there is never a drop of siup left. Freezes well.Thank you!

  40. I love this versatile soup recipe. I have made it twice and doubled the recipe both times. I always add cabbage and the last time I added taco seasoning and black beans to half the batch and that was great as well. I will make this often.

  41. Amazing recipe! I changed the celery to zucchini instead and kept everything else as is. Great for lunch at work thanks for the recipe!

  42. This was absolutely delicious!!!! I did not use olive oil and instead sauteed the veggies in vegetable broth. Used a can of fire roasted diced tomatoes too and that gave it some spice. Loved this so much and will be adding this to my meal rotation.

  43. Great recipe; I added more veggies though and a bay leaf…. sometimes since I add more veggies I add a can of tomato sauce ….. it’s fabulous with the addition of chopped cabbage at the end…. doesn’t take long for it to cook so definitely a last minute add in… in fact you can through it in turn off heat, lid on and let it cook as soup cools for twenty minutes

  44. This was soooooooo good. I used beef broth and added kidney beans. Ate it w warm ciabatta bread mmmmmmn

  45. Hi Sabrina,
    Can you please tell me how long to cook your veg. soup in Crock Pot ?
    HI or LOW ? How long ?
    Mira C.

  46. This soup is delicious and great for a cold, wet Sunday evening. Served with toasted, buttered sourdough. One thing I noticed though is that the peas are not in the recipe list but appear in the photo. I happened to have half a bag of frozen peas to throw in. Thanks for a classic, repeat recipe!

  47. This was yummy! I did it in the instant pot which took forever to heat up and cook (maybe 45 minutes including saute time), I tried to do a natural release but had to quick release after 10 minutes to feed the family before bed time! Definitely will make again. The veggies cooked beautifully in the instant pot.

  48. This soup was so yummy and full of flavor! Great recipe. I like all the ingredients in it. This is perfect for me. thank you.

  49. Hi Sabrina! I just wanted to let you know, Iv’e been having a great time Pinning & posting all the wonderful food you have here 🙂 It ALL LOOKS GOOD! Hope you & those you love have a very Happy New Year!