Yum! I made my vegetable soup for the first time in a very long time and I’m super excited for you to try it!
If you follow my Instagram page, then you know that I love to brag about how beautiful and warm our weather is here. It’s basically perfect, sunny, and warm 350 days out of the year.
Well, karma came and kicked me in the butt last week because we were suddenly hit with crazy winds and cold temps! Not quite shoveling-snow-out-of-my-driveway cold, but still pretty cold. I had to start bundling up kids and dusting off my scarves and knee-high socks. There was even a random rainstorm the other night.
But cold, windy, rainy weather means we’re obligated to eat hot, delicious, soul-warming, comfort food! Do you hear me? Obligated!
This vegetable soup recipe is FULL of colorful veggies, my friend, and it quickly warms your tummy right up! It’s one of those soups that makes you want to curl up on the couch and eat from a big mug while staring peacefully out the window (except if you’re a mom and have to “set an example” and eat at the table like a civilized person).
I tried to use as many fresh veggies as I could, but canned or frozen options will definitely suffice if you don’t have as much time for chopping.
I used my Dutch oven this time because I love the way it cooks vegetables, but everything barely fit. Next time, I’ll probably use my stockpot just to make sure it doesn’t overflow. I haven’t tried this recipe in the slow cooker, but I’m sure it works great. Let me know if you do!
Slice up a fresh loaf of bread to go with your vegetable soup and you’ve got a perfect cold-weather meal that your family will love!
If you like comfort food, try these recipes: Fajita Soup, Sweet Potato Chili, Baked Potato Casserole! And if you’re looking for my cooking inspiration, try my one-week meal plan!
Talk to you soon!
| Servings |
bowls
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- 2 tbsp olive oil
- 5 carrots peeled and chopped
- 1 yellow onion chopped
- 5 stalks celery chopped
- 5 cloves garlic minced
- 1 potato chopped
- 8 cups broth chicken or vegetable
- 2 cans diced tomatoes fire roasted
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 3 bay leaves
- 12 oz green beans (one bag)
- 1 cup frozen corn
- 1 cup frozen peas
Ingredients
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- Heat oil in a Dutch oven or large pot on medium-high heat.
- Cook carrots for 5 minutes. Add the onions and celery and cook for another 5 minutes. Add the garlic and potatoes and cook for 1 more minute.
- Add the broth, diced tomatoes, salt, pepper, oregano, thyme, and bay leaves and bring to a boil.
- Reduce heat to low and add green beans, corn, and peas. Cover and simmer. Cook until the vegetables are fork-tender, especially the carrots and potatoes, about 30 minutes.
- Serve warm and enjoy!
Serve with a fresh, sliced baguette. Any combination of fresh or frozen vegetables will work.
Looks Ayummy! I make vegetable soups regularly, need some warm soup in cold Norway, lol.
Oh wow, I bet you need this recipe much more than me!
This looks so amazing! I’ll be incorporating into my next weeks meal plan!!
Awesome! Your family will be so impressed!
Yum!! I’ve been looking for more healthy option for soup! I wonder if how long it will take to cook this soup using slow cooker. Anyway, thanks for sharing! 🙂
Definitely healthy! I’d try it on high for 4 hours or low for 8 hours. That’s usually about how long carrots and potatoes take in my slow cooker. Let me know if you try it!
I love when weather comes that is perfect for soup! This soup looks delicious as well!
Absolutely! I’m watching rain fall at this moment and wishing I had a bowl right now.
This looks delicious and definitely kid friendly. Im going to make up a big batch and freeze this in Toddle sized portions! easy lunch!
That’s a fantastic idea! My toddler was a huge fan of this soup!
Thanks so much for this recipe! I’m on my second time making it for my family, dbling the recipe this time. My mom says it is the best vegetable soup she has ever had, even better than her own! 🙂 I stick to the recipe, only adjustment I make is I use fresh green beans instead of canned. Thanks so much!
That makes my heart so happy!!! I’m truly elated that your family is enjoying this recipe!
I was just thinking that I need to cook soups more often. Shall start with your recipe, thank you so much. Nino @www.RainyDaySunnyPlay.com
Thanks, Nino! So happy to help!
It’s in the pot smells wonderful I can’t wait to Have it for dinner tonight with some homemade bread
So exciting! Homemade bread sounds incredible!
I’m making your soup right now!! It tastes really good!! I just put my fresh green beans, fresh carrots and a bag of frozen sweet corn in it right now!! I’m guessing about an hour I’ll add my fresh squash and potatoes to it!! Just let it cook on low for about a half hour to an hour!?!? I’ll be checking it all the way!! I’ll let you know how it turns out!! Thank you, Beverly
Hi Beverly! I’m so happy that you gave this recipe a try and squash sounds like a wonderful addition. Make sure that you cook the firmer veggies first so that they have a little more time to soften! Enjoy!
Can you make a big batch and freeze it?
Hi Heather! I think that’s a great idea! Soup always reheats well and it’ll be nice to have it on hand for later.
Thank you very much…I will be 79 next month and until today have never made a vegetable soup that I was Happy with. This is it. Just had a bowl for my tea and am feeling very happy. Thank you again. Will add some squash next time as I see it mentioned.
Hi Marilyn! You have no idea how much that makes my heart smile! Squash sounds great. We also love adding chickpeas!
What kind of broth?
Your favorite 🙂 I use vegetable broth because we’re vegetarian, but chicken is great, too!
My pot of soup is cooking now! Smells awesome! Serving with cornbread patties!
I’m excited for you, Sandy! Cornbread patties make a great pairing!
Soup was very tasty and its definitely a comfort food…thanks for sharing
That’s wonderful to hear! You’re so welcome!
I made this today and added a chuck roast that I didn’t have time to make earlier in the week. Cut it in 1” pieces and seared in my cast iron Dutch oven. Removed the roast and followed your recipe then added meat back to cook for 6.5 hours. It was delicious! I will use your recipe from now on whether I add meat or not. By the way, I live in South Texas and it was 96° today. We eat soup all year round. Thanks for your recipe.
Hi Patti! Thanks so much for sharing! That sounds like a wonderful addition!
Wow .. just the soup I been looking for… Can’t wait to try it…..
Hi Betty! I made this for dinner last night and it was fabulous! Enjoy!