This soup became a regular in my kitchen during a stretch when I was trying to use up whatever vegetables were sitting in the crisper drawer before they went bad. I didn’t expect much from what felt like a “clean out the fridge” kind of dinner, but the combination of vegetables simmered together in a well-seasoned broth turned out to be so satisfying that it earned a permanent spot in my regular rotation, leftover vegetables or not. Now I make it whether I’m using up odds and ends or shopping specifically for it.
This Easy Vegetable Soup is simple, hearty, and endlessly adaptable, built on a base of classic vegetables simmered in a well-seasoned broth. It’s become one of my go-to lighter soups, right alongside richer options like my Creamy Chicken and Wild Rice Soup and my Crockpot Mexican Street Corn Soup, giving me something to reach for whenever I want a soup that feels a little lighter but is still just as comforting.
Why This Recipe Works
Sautéing the aromatics first, before adding the broth and remaining vegetables, builds a flavorful base that carries through the whole pot — the same foundational step that matters in richer soups too, whether that’s a creamy chicken and rice soup or a smoky corn soup. Adding vegetables in stages, based on how long they take to cook, means everything finishes tender at the same time instead of some pieces turning mushy while others stay firm.
A splash of tomato paste and a bay leaf or two add depth to the broth without needing cream or a heavy thickener, keeping this soup lighter while still tasting rich and well-rounded. That balance is really what makes a simple vegetable soup taste like more than the sum of its parts.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup chopped zucchini
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 2 cups chopped kale or spinach
Step-by-Step Instructions
1. Cook the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 6–8 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
2. Build the Base
Stir in the tomato paste and cook for about 1 minute. Add the diced tomatoes, vegetable broth, potatoes, bay leaves, thyme, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Add the Remaining Vegetables
Stir in the green beans, corn, and zucchini. Continue simmering for another 10–12 minutes, until all the vegetables are tender.
4. Add the Greens
Stir in the kale or spinach and cook for 2–3 minutes, just until wilted.
5. Taste and Serve
Remove the bay leaves. Taste and adjust seasoning as needed. Ladle into bowls and serve warm.
Tips From My Kitchen
- Add vegetables in stages based on cooking time — heartier vegetables like potatoes need longer than softer ones like zucchini.
- This soup is endlessly adaptable — swap in whatever vegetables you have on hand or need to use up.
- A parmesan rind added while simmering (and removed before serving) adds a subtle savory depth if you have one on hand.
- This soup freezes and reheats well, making it a great option for meal prep.
Nutrition Information
Estimated values per serving, based on 8 servings:
- Calories: approximately 130–150
- Protein: 4–5g
- Carbohydrates: 22–24g
- Fat: 3–4g
- Sugar: 6–7g
For an even lighter version, reduce the potatoes slightly and add more leafy greens in their place — the soup will still be hearty and satisfying.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of broth if needed. This soup freezes especially well — portion into freezer-safe containers and freeze for up to 3 months, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I add protein to this soup?
Yes, shredded cooked chicken, white beans, or lentils all work well stirred in for a heartier, more filling version of this soup.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well here and save on prep time — just add them a bit later in the cooking process since they’re often already partially cooked before freezing.
Can I make this in a slow cooker?
Yes, add all the ingredients except the greens to a slow cooker and cook on low for 6–7 hours, or on high for 3–4 hours, stirring in the kale or spinach during the last 15 minutes.
Can I make this vegan?
Yes, this soup is naturally vegan as written when made with vegetable broth — just double check any specific ingredients you use, like broth, for hidden animal products.
Final Thoughts
This Easy Vegetable Soup has become my answer for using up whatever vegetables I have on hand while still ending up with a satisfying, well-rounded meal. It’s simple, light, and full of flavor without needing cream or heavy thickeners to feel comforting. I hope it becomes a regular in your kitchen too.
