There’s something truly comforting about a warm bowl of veggie-packed broth on a chilly day. This Healthy Vegetable Soup Recipe combines fresh, vibrant ingredients that come together in a wonderfully cozy, guilt-free way. It’s simple to make and hits all the right notes to nourish your body and soul.
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Why You'll Love This Recipe
I genuinely love this soup because it’s the perfect blend of hearty and light. It’s the kind of meal that feels nurturing but doesn’t weigh you down. Plus, it’s easy enough for busy weeknights, yet tasty enough to impress guests.
- Seriously wholesome: Packed with a colorful variety of veggies, it delivers nutrients in every comforting spoonful.
- Flexible and forgiving: You can easily swap veggies based on what you have or what’s in season.
- Flavorful layers: Garlic, Italian seasoning, and a splash of lemon juice brighten up the broth beautifully.
- Simple but satisfying: Minimal prep, easy cooking steps, and it keeps well for leftovers—making life easier.
Ingredients & Why They Work
This recipe is all about fresh, everyday vegetables that harmonize perfectly. Each brings a unique texture and taste — plus the way they simmer together lets the flavors meld into a cozy, healthy bowl of goodness. Pro tip: opt for fresh produce when possible, but frozen can be a great backup.

- Extra virgin olive oil: The base for sautéing adds a subtle richness and healthy fats.
- Onion: Provides natural sweetness and depth to the soup’s flavor.
- Carrots: Bright and sweet, they lend body and color.
- Celery: Adds a fresh, slightly peppery crunch that balances sweetness.
- Garlic: Brings a pungent warmth that wakes up the entire dish.
- Italian seasoning: A blend of herbs like oregano and basil, it infuses an aromatic Mediterranean vibe.
- Kosher salt & black pepper: Essential seasoning that highlights every ingredient’s natural taste.
- Yukon gold potatoes: Creamy and tender, they give the soup heartiness without heaviness.
- Fresh green beans: Their snap and green freshness add a vibrant texture.
- Diced tomatoes: Give a subtle tanginess and slight acidity to brighten the broth.
- Bay leaves: Steep quietly in the broth to add an earthy, herbal undertone.
- Low-sodium vegetable broth: The liquid foundation; using low-sodium lets you control the salt perfectly.
- Frozen corn & peas: Add pop-in-your-mouth sweetness and color near the end of cooking.
- Fresh lemon juice: A splash at the end adds unexpected zing and freshness.
- Fresh parsley: Bright herbal notes that lift the soup right before serving.
Make It Your Way
One of the things I love about this Healthy Vegetable Soup Recipe is how easy it is to tailor to your taste or what’s lurking in your fridge. Feel free to mix and match or add your own twists to keep things interesting and personal.
- Variation: I sometimes swap green beans for zucchini or asparagus in spring — it changes the flavor but keeps the freshness alive.
- Spicy twist: Adding a pinch of red pepper flakes at the garlic step gives a subtle heat that’s really delightful.
- Protein boost: Try stirring in cooked lentils or chickpeas toward the end to make it more filling.
- Gluten-free: This recipe is naturally gluten-free, making it a perfect cozy meal for anyone avoiding gluten.
Step-by-Step: How I Make Healthy Vegetable Soup Recipe

Step 1: Sauté the Base Vegetables
Start by heating two tablespoons of extra virgin olive oil in a large pot over medium-high heat. Toss in your diced onion, sliced carrots, and celery. Stir them often for about 4 to 5 minutes, just until they soften and start to smell sweet. This step is crucial because it builds the flavor foundation for your soup. Don’t rush—letting the veggies sweat gently brings out their natural sweetness.
Step 2: Add Garlic and Seasonings
Next, add your minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper. Sauté them together for about 30 seconds—just until fragrant. Be careful not to burn the garlic; you want that lovely aroma without any bitterness.
Step 3: Build the Soup with More Veggies & Broth
Now it’s time to add those hearty potatoes, fresh green beans, diced tomatoes (with juices), and the bay leaves. Pour in your low-sodium vegetable broth – I usually start with 6 cups and add more if I want a soupier texture. Stir everything well and bring it to a boil. Once boiling, lower the heat and cover the pot to simmer gently for 20 minutes. You’ll know it’s ready when your potatoes are fork-tender but not mushy.
Step 4: Toss in Frozen Veggies
Stir in the frozen corn and peas, then cook uncovered for another 5 to 7 minutes. This timing keeps those veggies vibrant and sweet without overcooking them into mush. Trust me, the bright pops of green and yellow make the soup feel lively and fresh.
Step 5: Finish with Lemon & Fresh Herbs
Finally, turn off the heat and stir in fresh lemon juice and chopped parsley. That lemon juice is a game changer—it wakes up every flavor and adds just the right zing. Then ladle into bowls and serve warm. I promise the freshness is irresistible!
Top Tip
After making this soup dozens of times, I’ve tweaked a few things that make a surprising difference. These tips really help the flavors shine and the cooking process go smoothly—plus they’re simple to remember.
- Don’t skip the sauté: Softening the onion, carrot, and celery first makes the broth taste richer and less watery.
- Add seasoning in layers: Season at the beginning and adjust salt and pepper near the end, so you get balanced flavor.
- Be gentle with garlic: Overcooking garlic turns it bitter, so add it last when sautéing the aromatics and watch it closely.
- Try extra pepper: I once accidentally doubled the black pepper, and honestly, I loved the peppery kick it gave—feel free to experiment!
How to Serve Healthy Vegetable Soup Recipe

Garnishes
I often sprinkle freshly chopped parsley or a few basil leaves on top just before serving—it adds a burst of color and brightness. Sometimes, I add a little drizzle of extra virgin olive oil or a pinch of red pepper flakes for subtle heat. A squeeze of extra lemon juice on your bowl is always a good call for an extra zing.
Side Dishes
This soup pairs wonderfully with crusty whole-grain bread or a garlic toast slice for dipping. On cooler days, I love pairing it with a crisp green salad or a simple quinoa side to make it a full meal.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls—it’s charming and adds a rustic feel. You could also top each bowl with a homemade herb crouton or a sprinkle of nutritional yeast for a cheesy vibe without dairy.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day—making it a perfect recipe for meal prep.
Freezing
This Healthy Vegetable Soup freezes beautifully. I portion it into freezer-safe containers or bags, leaving some headspace for expansion, and it keeps well for up to 3 months. Just thaw it overnight in the fridge before reheating.
Reheating
I reheat the soup gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If the soup thickened in the fridge or freezer, I add a splash of broth or water to loosen it back up without losing flavor.
Frequently Asked Questions:
Absolutely! This soup is very forgiving. You can easily substitute or add veggies like zucchini, spinach, kale, or bell peppers depending on your preferences or what you have on hand. Just adjust cooking times to ensure everything is tender.
Yes, this recipe is naturally vegan as long as you use vegetable broth. Just double-check your broth ingredients to avoid any animal-based additives.
You can easily boost the protein by adding cooked beans or lentils. Canned chickpeas or white beans stirred in at the end are perfect choices. You might also add some cooked quinoa for a hearty texture.
Yes! Begin by sautéing the onion, carrots, celery, and garlic on the stovetop to develop flavor. Then transfer all ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until potatoes and veggies are tender. Add delicate frozen veggies and fresh herbs near the end of cooking.
Final Thoughts
This Healthy Vegetable Soup Recipe has been a staple in my kitchen for a while now. There’s comfort in knowing it’s nourishing, easy, and endlessly adaptable. I hope you find the same joy and satisfaction in making and sharing it. It’s one of those recipes I recommend whenever friends ask for a delicious, healthy, all-purpose soup that always hits the spot.
Print
Healthy Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy vegetable soup recipe is a hearty and wholesome dish perfect for any season. Packed with a variety of fresh and frozen vegetables, seasoned with Italian herbs, and simmered to perfection in a savory vegetable broth, it offers a comforting and nutritious meal that’s quick to prepare.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 1 cup frozen corn
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Seasonings and Liquids
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 4 to 5 minutes until the vegetables soften. Then, add the minced garlic, Italian seasoning, kosher salt, and black pepper; sauté for another 30 seconds to release their flavors.
- Add more veggies: Incorporate the diced potatoes, chopped green beans, canned diced tomatoes with their juices, and bay leaves into the pot. Pour in 6 to 8 cups of low-sodium vegetable broth, depending on your preferred soup consistency. Stir everything together and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 20 minutes until the potatoes are fork tender.
- Add the frozen veggies: Add the frozen corn and peas to the pot. Stir well and continue cooking for about 5 to 7 minutes to heat the frozen vegetables through without overcooking.
- Serve: Turn off the heat and stir in the fresh lemon juice and chopped parsley for brightness. Remove the bay leaves. Ladle the vegetable soup into bowls and serve hot.
Notes
- Feel free to increase the black pepper to 1 teaspoon for a stronger peppery kick, either while cooking or sprinkled on top when serving.
- You can adjust the amount of vegetable broth for a thicker or brothy texture.
- To make it vegan, ensure the vegetable broth is free of animal products and avoid adding any dairy or meat-based toppings.
- For a gluten-free version, verify that all canned ingredients and seasonings are gluten-free certified.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg






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