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easy homemade vegetable soup

Easy Homemade Vegetable Soup

  • Author: Megan
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


A flavorful vegetable soup with NINE different kinds of vegetables! This healthy soup is an easy dinner idea or perfect for meal-prep (it freezes well). It’s hearty, fresh, and comforting.


  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 large carrots, thinly chopped 
  • 4 stalks celery, chopped 
  • 4 (14.5 oz) cans low sodium vegetable broth
  • 2 (14.5 oz) cans diced tomatoes, undrained
  • 3 medium russet or gold potatoes, diced into ½” thick pieces 
  • 1 (15.5 oz can) kidney beans, drained & rinsed
  • 1 ½ cups green beans, chopped (fresh or frozen) 
  • 1 bay leaf
  • 1 ½ teaspoons Italian seasoning 
  • Salt and black pepper
  • 1 ¼ cups corn (fresh or frozen)
  • 1 cup peas (fresh or frozen) 
  • 1 lemon, juiced 
  • ¼ teaspoon red chili flakes (optional, for spice)
  • Parsley, for garnish (optional)


  1. In a large pot or dutch oven over medium-high heat, heat the olive oil. Add the onions, celery, and carrots and saute for 4 – 5 minutes, until the carrots and celery are barely tender and the onions are translucent. 
  2. Add the broth, potatoes, tomatoes, green beans, kidney beans, bay leaves, Italian seasoning, and thyme to the pot. Add salt & pepper to taste. Optionally, add red pepper flakes for spice.
  3. Bring the pot to a boil then reduce the heat to medium-low and simmer for 20 – 30 minutes, until the potatoes are almost fully cooked through. 
  4. Add the corn and peas, stir and cook for 5 more minutes. Taste and season with more salt & pepper if needed. 
  5. Stir in lemon juice just before serving. Optionally, garnish with chopped fresh parsley. 
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes