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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!

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.

HOW TO MAKE VEGETABLE SOUP IN THE SLOW COOKER

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).

HOW LONG IS VEGETABLE SOUP GOOD FOR?
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.

CAN YOU FREEZE VEGETABLE SOUP?

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.

5 from 13 votes
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dinner, Soup
Cuisine: American

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

INGREDIENTS

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


INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.
In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutesuntil 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.





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