Easy vegetable soup is the kind of meal that’s hearty, wholesome, and ready in under an hour. This recipe is packed with colorful vegetables, tender potatoes, and savory herbs that make every spoonful comforting. If you love cozy soups like this, you’ll also enjoy my Chicken Noodle Soup, another classic worth adding to your meal rotation!
Why You’ll Love This Recipe
This soup checks all the boxes for weeknight cooking:
- Simple ingredients: pantry staples plus a bag of frozen mixed veggies.
- Quick cooking time: ready in about 40 minutes from start to finish.
- Customizable: add beans, pasta, or extra vegetables depending on what you have on hand.
- Healthy and filling: a light but satisfying option for lunch or dinner.
Common Substitutions
- Potatoes: Swap Yukon golds for russets or even sweet potatoes.
- Vegetable broth: Use chicken broth if that’s what you have.
- Frozen vegetables: Any blend works, or replace with fresh veggies like zucchini, green beans, or corn.
- Seasonings: Italian seasoning can stand in for the thyme and oregano.
Storage and Make-Ahead Tips
- Refrigerator: Store cooled soup in airtight containers for up to 4 days.
- Freezer: This soup freezes beautifully! Ladle cooled portions into freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- Make ahead: Chop onions, garlic, and potatoes in advance to cut down prep time on busy nights.
Serving Suggestions
This soup is perfect with a crusty loaf of rustic bread, a grilled cheese sandwich, or even a fresh garden side salad. It’s a flexible recipe you can dress up or keep simple depending on your mood.
Easy Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium Yukon gold potatoes, peeled and diced into ½-inch cubes
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 14.5-ounce can diced tomatoes, with juices
- 6 cups vegetable broth
- 1 16-ounce bag frozen mixed vegetables
- fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Once hot, add onion and cook, stirring occasionally, until softened and translucent.
- Add diced potatoes and cook for about 3 to 4 minutes, stirring occasionally, just to begin softening the edges
- Stir in garlic, thyme, oregano, salt, pepper, diced tomatoes with their juices and vegetable broth. Stir to combine.
- Bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
- Add frozen mixed vegetables directly into the pot. Stir and simmer for another 10 to 12 minutes, or until the vegetables are heated through and tender.
- Garnish with fresh parsley.
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