best vegetable soup

Healthy Vegetable Soup recipe is jam-packed with fresh or frozen veggies for an easy and flavor-packed, meat-free soup. Even better, you can prepare this versatile chunky veggie soup using the stovetop, slow cooker, or Instant Pot, and it tastes miles above any canned version!

Vegetable Soup {BEST EVER!}

potatoes (medium chopped)

carrots (medium chopped)

celery (medium chopped)

bell peppers (medium chopped)

zucchini (medium chopped)

onion (finely chopped)

corn (fresh

vegetable stock (low sodium)

28 oz can diced tomatoes (low sodium)

bay leaves

tsp smoked paprika

oregano

garlic powder

salt

black pepper (to taste)

avocado oil

garlic (grated)

dill or parsley (finely chopped)

Parmesan cheese and yogurt (for garnish)

Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.

Add potato, carrot, celery, pepper, stock and diced tomatoes; stir.

Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.

Add zucchini and corn, cover and simmer for 5 more minutes.

Turn off heat, add grated garlic and dill.

Serve hot garnished with Parmesan cheese and yogurt.

Stovetop Vegetable Soup

Add a 6 oz can of tomato paste and skip zucchini.

In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours.

Add garlic and dill (parsley); serve hot with a dollop of plain yogurt.

Slow Cooker Vegetable Soup

Add a 6 oz can of tomato paste.

In Instant Pot, add all ingredients in the order listed above except zucchini, dill, cheese and yogurt. Pressure cooker shouldn’t be more than 2/3 full.

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 20 minutes will begin.

After display beeps and says OFF, do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.

Open, add zucchini, close the lid and let sit for 5 minutes.

Add garlic and dill (parsley); serve hot with freshly grated Parmesan cheese and/or a dollop of plain yogurt.

Instant Pot Vegetable Soup

https://content.jwplatform.com/videos/JEzX6RIq.mp4

Best Ever Vegetable Soup

Farmers Market Vegetable Soup- an easy healthy vegetable soup recipe that is vegan, easy to make and loaded with healthy nutrients- a great way to use up all those farmers market veggies! Great for Sunday meal prep! Make on the stovetop or instant pot.

Farmers Market Vegetable Soup

olive oil

onion

carrot (2 medium carrots)

celery (2 stalks)

fennel bulb (optional)

garlic rough chopped

fresh thyme

diced zucchini or yellow summer squash

green beans

ear corn, kernels cut off

veggie stock

water

Italian parsley

lemon or vinegar

pepper, cayenne, or chili flakes

olive oil, gremolata or grated pecorino cheese

In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.

Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.

Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).

Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.

Taste. Often (especially if leaving the tomatoes out) I&#8217;ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.

If broth tastes bland, it probably needs salt and acid 😉

Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) &#8211; a delicious way to finish the soup!

I literally make some variation of this soup every week depending on what I have on hand — so delicious and filling but still feels very healthy! love!!

Sylvia - I love this recipe and its flexibility! I was searching for a vegetable soup recipe without tomatoes.... not so many out there! This one however was perfect. There were some things I didn't use (fennel, onion) and I added ditalini pasta (cooked separately and added at the end). Also added the 1/2 tsp apple cider vinegar (new to me!) and cayenne. I wanted to thicken it up a little so used tapioca flour (1 tbl maybe?) with soup broth to dissolve, then added it slowly at the end and got the consistency I was looking for. This really is a great recipe and one I'll make again (and have already passed along the link to friends). Thank you for sharing it and teaching through it, too! - April

https://content.jwplatform.com/videos/zcspMiu3.mp4

Farmers Market Vegetable Soup – a simple healthy vegetable soup recipe that is easy to make and loaded up healing nutrients- a great way to use up all those farmer’s market veggies! Great for Sunday meal prep! Adaptable!

Vegetable Soup Recipe 

This homemade vegetable soup is packed with good-for-you ingredients. It&#x27;s perfect for when you have a cold or are craving a warm bowl of soup!

Homemade Vegetable Soup and Broth

carrots,

medium/large sweet white onion, peeled and chopped into 1-inch chunks

medium/large leek,

baby bok choy,

sweet potatoes

white mushrooms, stems removed and quartered

juice of 1 medium/large lemon

ginger

coconut oil

turmeric

black pepper

In a large stockpot (I used a large...

In a large stockpot (I used a large Le Creuset Cast-Iron Dutch Oven), combine all ingredients through black pepper.

Fill pot with water, about 6 quarts, leaving...

Fill pot with water, about 6 quarts, leaving about 1 inch headspace.

Simmer covered over medium heat for about 1...

Simmer covered over medium heat for about 1 hour. Taste soup and based on your preference for ginger intensity, remove the piece of ginger and discard.

Simmer soup for about 90 to 120 minutes...

Simmer soup for about 90 to 120 minutes total or until all vegetables are very soft and flavors have married. During simmering, if broth level looks low or is reducing too much, add a few additional cups of water, as needed.

Serve immediately. I drain about 2 quarts worth...

Serve immediately. I drain about 2 quarts worth of broth, and the rest is vegetable soup.

Soup will keep airtight in the refrigerator for...

Soup will keep airtight in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

A flavor-packed healthy Vegetable Soup that the whole family can enjoy.  It comes together quickly and easily with a beautiful array of vegetables in a perfectly seasoned broth.

Easy Vegetable Soup Recipe

celery

garlic

thyme leaves

marjoram

vegetable stock

carrots chopped

14.5 ounce can fire roasted tomatoes

potato

beans

cabbage

peas

kosher salt and fresh ground black pepper

parsley

Parmesan Cheese (optional)

Red pepper flakes (optional)

Heat the olive oil over medium heat in a Dutch Oven or heavy pot.  Add the onions and celery and cook until they are soft.  Then reduce the heat and add the garlic, dried thyme, dried marjoram, and fresh ground black pepper. Cook for 1 minute, stirring constantly.

Stir in the vegetable stock, carrots, fire-roasted tomatoes, potatoes, green beans, and bay leaves. Bring the mixture to a boil. Reduce the heat and simmer for 20 minutes.

Add the cabbage and peas, cooking for another 10 minutes or until all the vegetables are tender. Remove the bay leaves from the soup.  If desired, sprinkle with dried or fresh parsley, Parmesan Cheese, and crushed red pepper.

I love how comforting this is!! Such an amazing meal for cold nights!!

I'm all in for this easy to make, vegetable packed deliciousness!

Love tomato based soups! This one is a winner!

This is such a deliciously hearty meal and was enjoyed by all! I’ll definitely be making it again.
Thank you!

What a delicious vegetable soup recipe! I love the addition of cabbage!

We love a veggie packed soup on a cold day. This looks delicious.

This really good! A huge hit for dinner at my house!

This vegetable soup is going to warm me up! I love everything packed in there!

I can absolutely use this recipe right about now, after all the indulgent holiday food I enjoyed! This looks so good and hearty!

This nourishing vegetable soup recipe is easy to make and loaded with wholesome nutrients- a great way to use up all those farmer's market veggies! Great for Sunday meal prep. Make on the stovetop or instant pot.

Best Veggie Soup

garlic, rough chopped

pepper

cayenne

lemon juice or vinegar

Add carrots, celery, and garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.

Add your longer-cooking veggies, water, broth, salt, pepper, and bay leaves.

Bring to a simmer, cover, and simmer until carrots are just tender, about 10-12 minutes. Add any quick-cooking veggies (spinach, kale, corn). Cook 3-4 more minutes, then stir in the fresh parsley.

Serve in bowls with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) &#8211; a delicious way to finish the soup!

Another winner! So easy to adapt and was delicious! Used fire roasted tomatoes and tomato paste as well as many different veggies. Also added some sliced shiitake mushrooms for some umami flavor. Soooo yummy! Thanks!

Terrific soup!  I've made vegetable soup many times but it always seemed lacking. The addition of sherry during the initial phase and then apple cider vinegar at the end makes ALL the difference!  This recipe will be in rotation at our house from now on - thanks, Sylvia!

Our first wintery storm was brewing and I needed a good veggie packed soup. This was it! Sooo flavourful! I added two small golden beets and two small purple beets, cubed. For protein, chickpeas.  For the broth, “Better Than Bouillon” Seasoned Veggie Base and Voila! Perfectly delicious, nourishing to the bone, soup!

Made this delicious soup a few times now, and each time it gets better and better. A few different veggies thrown in, Parmesan rind, fresh or canned corn, a leek, tons of garlic, red chili flakes or jalapeño, beans or quinoa,  it’s always so very very good Enough for heathy lunches and dinner throughout the week!

Wow!  Best soup ever.  So flavorful.  Swapped out a couple veggies just based on what we had on hand.  Will definitely make again.

A wonderful fresh soup, perfect for a cold April! My favorite part is the semi firmness of the veggies. Thank you, now back to my second bowl.

This soup is light, nutritious, and delicious.  I made a double batch planning to freeze it.  It was gone in 2 days!

This recipe taught me how to make a great soup!  It’s my go to.

So delicious in any number of creative ways! I added a touch of chipotle and used roasted corn, squash and beans for a Southwest take.  I didn't see mention of broth in instructions?

I decided to make this on a rainy NC evening! Questions from this novice chef;
1. Broth - how much  to saute vegetables? I guessed 1 Tbls?
2. Stew - when to add celery or did I miss this? Also, do you cut the mushrooms? Lastly - when to add the soy sauce? At this point, it smells fantastic, cannot wait to taste with toasted garlic sourdough!  Thank you so much for all your spectacular recipes!!!

Oh, my bad! I was talking about the vegetable stew dated 2/16/2024.

Excellent.  I have made homemade soup for years but in the last few years I have desired to refine my soups.  I wanted a formula so to speak to obtain a great tasting broth.  Thank you for assisting me in my journey!  Using all homemade vegetable broth for the liquid, my soup had rutabaga, zucchini, carrots and garlic freshly from the farmers market.  Also tossed in some lentils to cook with vegs.  Loved using cider vinegar and dry vermouth to obtain that delicious taste .

This was loved by some and other could barely stomach a cup! So many great recipes here but something seemed amiss on this for more than less of the crowd!

Great soup! I like the adaptability of the recipe using seasonal veggies or just using veggies on hand. For the optional veggies I added tomatoes, sweet potatoes, red cabbage, green beans, and zucchini. I also put in some black beans. Very appealing with all the different colors. Thank for another yummy recipe!

Top 5 best vegetable soup recipes from across the web

The most viewed best vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegetable Soup {BEST EVER!}

Farmers Market Vegetable Soup

Homemade Vegetable Soup and Broth

Easy Vegetable Soup Recipe

Best Veggie Soup

Top 5 best vegetable soup recipes from across the web

The most viewed best vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Soup {BEST EVER!}

Farmers Market Vegetable Soup

Homemade Vegetable Soup and Broth

Easy Vegetable Soup Recipe

Best Veggie Soup

The most viewed best vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine