We all know the old saying “Chicken soup is good for the soul,” but this vegetable soup is just as comforting and far more filling. Loaded with colorful vegetables, simple seasonings, and easy to prepare, this hearty vegetable soup makes a nourishing meal any day of the week. The only time-consuming part is chopping the vegetables, and if you prefer, pre-cut mixes from the market work perfectly and save time.
If you enjoy chopping, go ahead and prepare fresh produce. If not, buy pre-diced vegetables or a frozen soup mix—both are convenient and still yield a delicious result. Using prepackaged vegetables can save time when your schedule is tight and still give you a wholesome dinner.
Hearty Vegetable Soup
6
servings
10
minutes
40
minutes
Ingredients
-
3 tablespoons olive oil
-
1/2 medium yellow onion, diced
-
10 small red potatoes, chopped
-
4 stalks celery, diced
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3 large carrots, diced
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1 bag mixed veggies (corn, green beans, peas and carrots)
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salt and black pepper, to taste
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2 tablespoons garlic powder
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1 tablespoon onion powder
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16 ounces tomato sauce (fire-roasted adds extra flavor)
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4 cups vegetable broth
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2 cups water
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2 tablespoons fresh chopped herbs (rosemary, thyme and parsley)
Directions
- In a large pot over medium-high heat, warm 3 tablespoons of olive oil. Add the diced onion and sauté for about 3–4 minutes until translucent.
- Add the chopped potatoes, celery, carrots, and the bag of mixed vegetables. Season with salt, black pepper, garlic powder and onion powder. Stir and sauté for about 5 minutes to combine flavors.
- Pour in the tomato sauce, vegetable broth and water. Stir to combine and bring the mixture to a gentle boil.
- Reduce heat to medium-low, cover partially, and simmer for about 30 minutes, until potatoes and carrots are tender but not mushy.
- Remove from heat and let cool slightly before serving. Taste and adjust seasoning if needed. Enjoy!
Notes
- Optional: add a pinch of sugar to balance acidity if desired.
For this recipe I use celery stalks, whole carrots, small red potatoes and a medium onion. I add a bag of mixed vegetables for convenience—corn, green beans, peas and diced carrots are a great combination. You can customize the soup with vegetables you enjoy; this version keeps the flavors simple and familiar.
Simmering for about 30 minutes gives the vegetables time to soften while retaining shape and texture. This soup is ideal for meal prep—cool it, store portions in the refrigerator for a few days and freeze extra servings in quart-size containers for future meals. Having ready-made soup on hand saves time and helps you choose a healthier option when life gets busy.
I like to serve the soup with bread or simple low-sodium crackers. A crusty slice of bread pairs nicely, but crackers are a quick, low-effort option that still complements the soup.
Soup is satisfying year-round and one of the easiest meals to make: chop or toss your vegetables into the pot, simmer, and dinner is done. Making soup at home also lets you control ingredients and sodium, giving you a healthier, more economical meal than many canned options.
Cleanup is simple and leftovers often taste even better the next day. I hope you enjoy making this vegetable soup as much as I do. It’s wholesome, flexible, and truly comforting—the kind of meal that warms you from the inside out.