Best vegetable soup ever, no kidding, it’s so easy to make using a bag of frozen organic vegetables! No matter your culinary skill level or budget, you can create a hearty vegetable soup dinner with all the flavor and nutrition you need to keep bellies happy and well-fed.
We’ve got an easy recipe for vegetable soup that will keep everyone satisfied using green beans, tomatoes, corn, peas, carrots, celery, and onion. Plus, you’ll learn how to customize the soup, and get tips on how to store and reheat homemade vegetable soup so that you can enjoy it all week.
It’s the perfect solution to a busy weeknight dinner to warm you up on a chilly winter day with a few simple ingredients! Just as easy as this vegetarian taco salad recipe!
Try it with homemade gluten-free bread or gluten-free bread sticks from my site. And for dessert it’s delicious with this easy gluten-free strawberry crisp, edible chocolate chip cookie dough, and zucchini cookies.
Jump to:
- Key ingredients with mixed vegetables
- Variations
- Instructions
- Storing vegetable soup
- Reheating soup
- Recipe FAQs
- Related recipes
- What to serve with soup
- Easy Vegetable Soup
- Conclusion
Key ingredients with mixed vegetables
Our easy vegetable soup uses a bag of frozen mixed vegetable blend and fresh vegetables. In 30 minutes, you’ll have a pot of nourishing soup that will leave you feeling satisfied and cozy. So let’s get started!
- can of diced tomatoes
- bag mixed vegetables that include green beans, corn, peas, carrots
- vegetable broth (you can also use chicken bone broth, vegetable stock, or chicken stock)
- white or yellow onion
- celery stalk (leaves removed)
- lemon juice – or a splash of apple cider vinegar like our homemade acv.
- cumin
- fresh parsley
- pink Himalayan salt
- black pepper
- dry Bay leaf
See recipe card for quantities. Also try this mushroom vegetable soup on my website!
Variations
- Serve this soup in various ways! Add beans, gluten-free pasta noodles, and/or cheese and turn it into an Italian vegetable soup. You can serve it for dinner by itself or with cheese quesadillas, fresh bread, or gourmet grilled cheese sandwich. Leftovers can be packed for gluten-free dairy-free school lunches the next day.
- Minestrone soup – this soup can easily be transformed into a minestrone soup quickly by adding cooked noodles and beans into the recipe right before serving. I change it up sometimes for my kids this way.
- More vegetables – add diced mushrooms and red or Yukon potatoes to this soup for a heartier soup.
- Grains – add 2 cups of water and 1 cup of macaroni pasta or whole grain rice while the soup simmers.
- Protein – add cooked ground turkey meat or ground sausage. For vegetarian protein, try adding 1 can of rinsed and drained garbanzo (chickpeas), kidney beans or white beans.
Instructions
In a large saucepan, add all of the ingredients. Cover and turn the heat to high until the edges of the soup start to bubble.
When they start to bubble turn the heat down to medium-low to simmer and cook covered for about 20-30 minutes until the vegetables are soft. Season with extra salt and pepper to taste.
I like to use a stainless steel metal pot saucepan or coated enamel cast iron Dutch oven like these for making soups.
Storing vegetable soup
Properly stored vegetable soup should last in the refrigerator for 3 to 4 days. The taste may start to change after 3 days, although the tomato based acidity may make it last longer than 3 days. To make your hearty vegetable soup last all week, freeze it.
Store leftover soup in the refrigerator for up to 4 days. To make it last longer, store the soup in a freezer bag or container in the freezer for up to 3 months.
Reheating soup
If the vegetable soup was previously frozen then let it thaw first in the refrigerator before heating it. Add the soup to a saucepan on the stove and bring it to a boil on the edges. Then turn the soup down to a simmer and heat until warm. Serve the reheated soup and enjoy!
