homemade 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

Instant Pot Vegetable Beef Soup

beef stew meat

Tbsp. cooking fat of choice

yellow onion, diced

potatoes,

carrots,

celery,

garlic,

green beans,

peas

tomatoes,

beef broth

thyme

Italian seasoning

Salt and pepper

Select ‘Saute’ on the Instant Pot. Melt 1 Tbsp. cooking fat in the pot. Season the beef cubes with a little salt and pepper. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to a plate and repeat with remaining cooking fat and beef. Press &#8216;Cancel&#8217; when the second half of the meat has been browned. Return all meat to the Instant Pot.

Place remaining ingredients in the Instant Pot (with the exception of green beans, frozen peas, salt, pepper). Stir, lock the lid into place, set the vent valve to the ‘sealing’ position, and cook on high pressure for 20 minutes. 

Allow for 10 minutes of natural release before flipping the value to the ‘venting’ position to release any remaining pressure. 

Press ‘Cancel’ then select the ‘Saute’ setting. Add the green beans and frozen peas and cook for 5-6 minutes or until tender. Season with additional salt and pepper to taste before serving.

Great soup on a cold winter day. Easy in the instant pot.

This is delicious and so quick to make for a week night meal! Thank you. As always, excellent.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659624033/ixnd5gEbj.mp4

Instant Pot Vegetable Beef Soup is the ultimate cozy-comfy, super satisfying meal when you’re short on time but want that slow-simmered taste of a soup that’s been cooking for hours. Filled with veggies and tender hunks of meat, it’s easy on the budget and sure to be a family favorite.

You'll love this easy homemade vegetable soup, prepared Mediterranean-style with loads of vegetables, including zucchini, carrots, and mushrooms, and fresh herbs. A little lime juice finishes this soup to add brightness and round out flavor.

Homemade Vegetable Soup

Virgin Olive oil,

oz sliced baby bella mushrooms

yellow

garlic cloves, (chopped)

celery ribs, (chopped)

carrots, (peeled, chopped)

golden potatoes, (peeled, small diced)

tsp coriander

turmeric powder

tsp sweet paprika

(15-ounce) can chickpeas, (rinsed and drained)

tomatoes

dry thyme

low-sodium vegetable or chicken broth

lime

pine nuts, (optional)

Sauté Mushrooms: In a large pot heat 1 tbsp olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.

Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.

Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.

Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.

Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.

Enjoy! Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper. Enjoy!

https://content.jwplatform.com/videos/7PI5N84J.mp4

Nourish your body and soul with this Healthy Roasted Vegetable Soup.  It&#x27;s easy to make and tastes incredible.

Healthy Roasted Vegetable Soup

olive oil

onion

parsnip

carrots

green cabbage

cauliflower

brussel sprouts (about 1 cup)

red pepper

zucchini

vegetable stock

garlic roughly chopped (about 2 Tablespoons)

Preheat oven to 375

PREPARE VEGGIES: dice onion, peel and thinly slice carrot and parsnips.  Trim cauliflower and cut into florets.  Trim brussel sprouts and cut larger sprouts in half.  Trim ends off zucchini and cut into rounds.  If zucchini is thick across the middle, cut in half lengthwise first.  Deseed the red bell pepper and roughly chop.

Place onions, carrots, parsnips, cabbage, cauliflower and brussel sprouts on a large rimmed baking sheet.  Use two baking trays if veggies won&#x27;t fit in a single layer. Drizzle with olive oil, sprinkle with 1 teaspoon Italian seasoning, 1/4 teaspoon salt* (see note below about sodium), 1/4 teaspoon crushed red pepper.  Put tray into preheated oven.

Roast for 10 minutes.

Mix veggies and then add in zucchini and red pepper. Toss well and then return to oven to continue roasting for another 15 minutes.  If vegetables don&#x27;t fit on one tray, then evenly divide into two baking trays.

Can be made in advance up to this point---then store the roasted veggies in the fridge for up to 1 week.

While the veggies roast, heat soup pot over medium heat. Swirl in 1 teaspoon olive oil and saute garlic for about 30 seconds, careful not to burn.

Pour in stock and tomatoes and bring to a low simmer.

When veggies are done, add them to the soup and stir well.  Serve warm. If you&#x27;ve made the veggies in advance and taken them from the fridge, let them cook with the broth for about 5 minutes, until everything is heated through.

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

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

water

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

carrots chopped

14.5 ounce can fire roasted tomatoes

potato

beans

cabbage

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!

Top 6 homemade vegetable soup recipes from across the web

The most viewed homemade vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetable Soup {BEST EVER!}

Instant Pot Vegetable Beef Soup

Homemade Vegetable Soup

Healthy Roasted Vegetable Soup

Homemade Vegetable Soup and Broth

Easy Vegetable Soup Recipe

Top 6 homemade vegetable soup recipes from across the web

The most viewed homemade vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Soup {BEST EVER!}

Instant Pot Vegetable Beef Soup

Homemade Vegetable Soup

Healthy Roasted Vegetable Soup

Homemade Vegetable Soup and Broth

Easy Vegetable Soup Recipe

The most viewed homemade vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine