My Favorite Vegetable Soup

My favorite vegetable soup recipe that’s easy to make and full of fresh veggies.  Perfect for when you need to hit the reset button after the holidays, vacation, or anytime you’re craving some light and healthy comfort food.

Vegetable Soup

Meet my favorite, modern, feel-good vegetable soup recipe. ♡♡♡

For years and years, it has been the soup I’ve turned to anytime I’m craving a healthy reset.  Because really, it’s just one huge pot of nutritious veggies!

I tend to use a base mix of sweet potatoes, red pepper, carrots, celery and baby spinach in my veggie soup.  But this is a fantastic recipe for cleaning out the crisper drawer, so feel free to add in whatever fresh (or frozen!) soup-friendly veggies that you happen to have on hand.  This veggie soup recipe also features a simple tomato-herb broth that is made with everyday pantry essentials, so it’s easy to whip up on the fly.  I also prefer to make this soup without the usual pasta, beans, or meat add-ins, which keeps it nice and light yet still plenty hearty and filling.  But mostly, I just love this soup because it’s so cozy and delicious.

It’s the perfect recipe to help you get back on track after a vacation, the holidays, or anytime you need some extra veggies in your life.  So round up whatever veggies happen to be hanging out in your kitchen right now, and let’s make some vegetable soup!

Vegetable Soup Recipe

Vegetable Soup Ingredients:

To make this vegetable soup recipe, you will need the following ingredients:

  • Olive oil: To sauté the veggies.
  • Veggies: I used a mix of onion, carrots, celery, sweet potato and garlic.  But feel free to add in whatever fresh or frozen chopped veggies that you have on hand.
  • Veggie stock: Or you could also use chicken or beef stock, if you prefer.
  • Diced tomatoes: I used two cans of fire-roasted diced tomatoes (with their juices).
  • Pepperoncini peppers: I added in some roughly-chopped pepperoncini peppers to give this soup some extra tang and a mild spicy kick.  But feel free to add in a pinch of crushed red pepper flakes instead, if you prefer, or omit the peppers entirely.
  • Italian seasoning: I opted for dried Italian seasoning, because it’s easy and I always have it on hand.  But feel free to add in chopped fresh Italian herbs (such as basil, rosemary, thyme, oregano, etc.) instead if you’d like.
  • Greens: I added in some baby spinach as my greens, but kale or chard would also be delicious.
  • Salt and pepper: Don’t forget to season your soup!
  • Optional garnishes: Most of the time, we just eat this soup plain.  But feel free to sprinkle some fresh herbs or Parmesan on top, if you’d like.

Full ingredient amounts/instructions listed in the recipe below.

Vegetable Soup Recipe

Stovetop Vegetable Soup:

To make this homemade vegetable soup recipe on the stovetop, simply…

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally.
  2. Add veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers and Italian seasoning.  Stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Reduce heat to medium-low, cover, and continue to simmer for 10-15 minutes, or until the sweet potatoes are tender.
  4. Stir in the spinach.  Season the soup with salt and pepper, to taste.
  5. Serve warm, topped with any garnishes that sound good.

Crockpot Vegetable Soup:

To make crockpot vegetable soup, simply…

  1. Combine all ingredients (minus the spinach and garnishes) in the bowl of a large slow cooker.  Stir to combine.  Cover and cook on high for 3 hours or on low for 5-6 hours, until the potatoes are tender.
  2. Remove the lid and stir in the spinach.  Season the soup with salt and pepper, to taste.
  3. Serve warm, topped with any garnishes that sound good.

Instant Pot Vegetable Soup:

To make Instant Pot vegetable soup, simply…

  1. Combine all ingredients (minus the spinach and garnishes) in the bowl of an electric pressure cooker.  Stir to combine.  Cover with the lid, set the valve to “sealing”, and cook on high pressure for 15 minutes, followed by a quick release.
  2. Remove the lid and stir in the spinach.  Season the soup with salt and pepper*, to taste.
  3. Serve warm, topped with any garnishes that sound good.

Healthy Vegetable Soup

Possible Variations:

Want to customize your own homemade vegetable soup recipe?  Feel free to:

  • Use different veggies: As mentioned above, feel free to add in whatever other soup-friendly fresh or frozen veggies that you have on hand.  Some of my other favorites include zucchini, squash, cauliflower, green beans, asparagus, broccoli and/or Yukon gold potatoes.
  • Use fresh herbs.  If you would like to use fresh instead of dried Italian herbs, I would recommend a large sprig of fresh rosemary plus a few small sprigs of fresh thyme.  Then you can always garnish with some chopped fresh basil and/or parsley.
  • Add meat.  If you would like to add meat to this soup, shredded chicken, ground beef or Italian sausage would also be delicious.
  • Add beans.  Feel free to also add in a can of (rinsed and drained) beans if you would like some extra protein.  Lentils would also be delicious in this soup.
  • Add pasta.  If you would like to add pasta to this soup, feel free to add in your favorite shape of pasta noodles.  (You will need to add in extra broth/seasonings accordingly.)
  • Make it spicier.  Add extra pepperoncini peppers and/or some extra crushed red chile flakes.

Homemade Vegetable Soup

More Healthy Soup Recipes:

Looking for more healthy soup inspiration?  Here are a few more of my favorite healthy soup recipes…

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Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 white or yellow onion, peeled and diced
  • 3 large cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable stock
  • 2 (15-ounce) cans diced fire-roasted tomatoes (with their juices)
  • 1 large sweet potato, peeled and diced into 1-cm cubes
  • 1 bell pepper, cored and diced
  • 1/4 cup chopped pepperoncini peppers*
  • 1 tablespoon Italian seasoning
  • 2 large handfuls baby spinach
  • fine sea salt and freshly-cracked black pepper
  • optional garnishes: chopped fresh parsley or basil, freshly-grated Parmesan cheese

Instructions

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally.
  2. Add veggie stock, tomatoes, sweet potato, bell pepper, pepperoncini peppers and Italian seasoning.  Stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Reduce heat to medium-low, cover, and continue to simmer for 10-15 minutes, or until the sweet potatoes are tender.
  4. Stir in the spinach.  Season the soup with salt and pepper*, to taste.
  5. Serve warm, topped with any garnishes that sound good.

Notes

*Pepperoncini Peppers: Feel free to sub in a pinch of crushed red chili flakes in places of the pepperoncini peppers if you would like.  Or, you can just leave the peppers out entirely.

*Salt and Pepper: As a ballpark, I used about 1 teaspoon each of fine sea salt and coarse-cracked black pepper for my soup.  But as always, add your desired amount of S&P to taste.

*Storage Instructions: This soup can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.