This vegetable soup is easy, hearty, and packed with nourishing vegetables. I love how customizable it is, and I can have it ready in under an hour. It’s one of my favorite comfort dishes when I want something warm, filling and wholesome.
Why You’ll Love This Recipe
I enjoy this soup because it’s simple, flexible and satisfying. I can use the vegetables I already have on hand, adjust the seasoning to my taste and even change the broth depending on my mood. It’s a wonderful everyday recipe that feels cozy without being heavy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper
• 1 large potato, peeled and diced
• 3 carrots, sliced
• 1 cup corn (fresh, canned or frozen)
• 1 cup peas (fresh or frozen)
• 1 cup green beans, chopped
• 2 vine tomatoes, diced
• 4 cups chicken broth (or vegetable broth)
• 2 cups V-8 juice (or similar vegetable juice)
Directions
I heat the olive oil in a large stock pot over medium heat, then sauté the onion, celery and garlic for about 4–5 minutes until softened.
I add the potatoes, carrots, corn, peas, green beans and tomatoes to the pot.
I pour in the chicken broth and V-8 juice, stir and bring everything to a boil.
I reduce the heat to a simmer and cook the soup for about 30 minutes, or until all the vegetables are tender.
I taste the soup and adjust the seasoning before serving.
Servings And Timing
Makes: 6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
Meat version: I sometimes add browned ground beef, turkey or sliced sausage for extra protein.
Vegan version: I swap the chicken broth for vegetable broth.
Add pasta or beans: I like stirring in cooked small pasta or beans such as white beans or kidney beans to make the soup heartier.
Spicy version: I add red pepper flakes, a diced jalapeño or a pinch of cayenne.
Seasonal variation: I switch in sweet potatoes, zucchini, kale or cabbage depending on what I have available.
Storage/Reheating
I let the soup cool to room temperature before storing it. In the refrigerator, it keeps well in airtight containers for up to 4 days. For longer storage, I freeze it for up to 5–6 months. When reheating, I warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through.
FAQs
How small should I cut the vegetables?
I prefer chopping everything into 1-inch pieces so the vegetables cook evenly and are easy to eat.
Can I use frozen or canned vegetables?
Yes, I use frozen or canned vegetables whenever I need a shortcut, and the soup still turns out great.
Can I add leafy greens?
Absolutely. I like adding spinach, kale or shredded cabbage during the last few minutes of cooking so they stay vibrant.
What can I serve with this soup?
I enjoy it with crusty bread, garlic bread or a simple green salad.
How do I make the soup more flavorful?
I add extra garlic, more herbs, a bit more salt or even a bay leaf to deepen the flavor.
Conclusion
This vegetable soup is one of my favorite simple meals. It’s cozy, nourishing and easy to personalize with whatever vegetables I have on hand. I love making a big batch to enjoy throughout the week or to freeze for later.
This Vegetable Soup is easy, hearty and packed with nourishing vegetables in a flavorful broth. It’s perfect for a cozy, wholesome meal and takes less than an hour to make.
Total Time:45 minutes
Yield:6 servings
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
3 celery stalks, diced
3 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 large potato, peeled and diced
3 carrots, sliced
1 cup corn (fresh, canned or frozen)
1 cup peas (fresh or frozen)
1 cup green beans, chopped
2 vine tomatoes, diced
4 cups chicken broth (or vegetable broth)
2 cups V‑8 juice (or similar vegetable juice)
Instructions
Heat the olive oil in a large stock pot over medium heat, then add the onion, celery and garlic and sauté for about 4–5 minutes until softened.
Add the diced potato, sliced carrots, corn, peas, green beans and diced tomatoes to the pot.
Pour in the chicken broth and V‑8 juice, stir well, and bring everything up to a boil.
Reduce the heat to a simmer and cook for about 30 minutes, or until all the vegetables are tender.
Taste the soup and adjust seasoning (salt and pepper) before serving.
Notes
You can easily add browned ground beef, turkey or sliced sausage for extra protein.
For a vegan version, substitute vegetable broth and skip any animal‑based additions.
You can stir in cooked small pasta or beans (like kidney beans or white beans) to make the soup even heartier.
For a spicier version, add red pepper flakes, a diced jalapeño or a pinch of cayenne.
Switch in seasonal vegetables — like sweet potatoes, zucchini, kale or cabbage — depending on what you have on hand.
