Best Ever Vegetable Soup Recipe

I’m sharing my simple vegetable soup that uses fresh or frozen vegetables and can be made on the stove, in the Instant Pot, or in the slow cooker, a handy pick for anyone browsing Easy Soup Recipes.

I never thought a bowl of Best Ever Vegetable Soup would become my little obsession, but here we are. The way a yellow onion and minced garlic hit the pot, it smells like something clever is about to happen, and then each spoonful keeps pulling me back like, wait what was that flavor?

I’ll admit I call it Instant Pot Soup when I’m short on time, even though sometimes I make it slow just to see if patience changes anything. It’s simple, but not boring, and somehow feels like a secret I want to share without giving it all away.

Ingredients

• Onion: adds savory sweetness and fiber, boosts soup depth, low in calories.
• Garlic: pungent aroma, heart healthy compounds, gives warm savory bite.
• Carrot: natural sweetness, beta carotene for eyes, crunchy texture when firm.
• Potato: starchy comfort, fills you up with carbs and potassium.
• Zucchini: mild, keeps broth light, adds vitamins and subtle freshness.
• White beans: creamy protein and fiber punch, makes soup hearty.
• Tomatoes: bright acidity, umami depth and vitamin C, balances richness.
• Corn and peas: sweet pops, extra carbs and fiber, kid friendly.
• Herbs: thyme, oregano, parsley add aroma and freshness, tiny antioxidant boost.

Ingredient Quantities

• 2 tablespoons olive oil or 2 tablespoons butter
• 1 large yellow onion, chopped
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 medium potatoes, diced (Yukon or russet)
• 1 medium zucchini, diced
• 1 cup green beans, cut into 1 inch pieces fresh or frozen
• 1 cup frozen corn
• 1 cup frozen peas
• 1 14.5 ounce can diced tomatoes with juice
• 1 15 ounce can white beans, drained and rinsed cannellini or navy
• 6 cups vegetable broth or water plus bouillon
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes optional
• 1 to 1 1/2 teaspoons kosher salt or to taste
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh parsley chopped or 1 tablespoon dried
• 1 tablespoon lemon juice or red wine vinegar optional
• Grated Parmesan cheese for serving optional

How to Make this

1. Heat 2 tablespoons olive oil or butter in a large pot over medium heat until shimmering, then add 1 large chopped yellow onion, 3 sliced carrots and 2 sliced celery stalks; cook, stirring occasionally, until soft and starting to brown, about 6-8 minutes. Add 3 minced garlic cloves and cook 30 seconds more.

2. Stir in 2 diced medium potatoes, 1 diced zucchini and 1 cup green beans (fresh or frozen) and let them cook together for 2 minutes so they pick up the flavors.

3. Pour in 6 cups vegetable broth (or water plus bouillon) and 1 1
4.5 ounce can diced tomatoes with juice. Add 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes if using, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper. Scrape the bottom of the pot to loosen any browned bits.

4. For stove: bring to a simmer, then reduce heat and cook gently until potatoes are tender, about 20-25 minutes. For Instant Pot: seal and cook on high pressure 5 minutes, then quick release or natural release 5 minutes if you prefer softer veg. For slow cooker: transfer everything to the slow cooker and cook on low 6-8 hours or high 3-4 hours.

5. About 5 minutes before serving stir in 1 cup frozen corn, 1 cup frozen peas and 1 15 ounce can drained and rinsed white beans (cannellini or navy). Heat through only until corn/peas are warm so they stay bright and sweet.

6. Remove and discard the bay leaves, taste and adjust salt and pepper. If the soup seems too thick add a splash more broth or water.

7. Stir in 2 tablespoons chopped fresh parsley (or 1 tablespoon dried) and 1 tablespoon lemon juice or red wine vinegar if using; acid wakes up the flavors so dont skip if you like brighter soup.

8. If you want extra richness serve with grated Parmesan cheese on top and a drizzle of good olive oil, or a crusty piece of bread for dunking.

9. Leftovers get better the next day, reheat gently on the stove and add a little extra broth if it thickened. You can freeze portions but add the peas and corn after thawing if you want them fresher.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (6 to 8 quart)
2. Cutting board
3. Chef’s knife
4. Vegetable peeler (for potatoes and carrots)
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Ladle for serving
8. Can opener and colander or fine mesh strainer for rinsing beans

FAQ

Best Ever Vegetable Soup Recipe Substitutions and Variations

• Olive oil or butter: try avocado oil, canola oil, or ghee for a richer taste, swap 1:1
• Potatoes (Yukon or russet): sweet potatoes for sweetness, parsnips or turnips for earthier flavor, cook until fork tender
• Zucchini: yellow summer squash, diced eggplant, or bell peppers — eggplant soaks up broth more, peppers add a bit of sweetness
• White beans (cannellini or navy): chickpeas, red kidney beans, or cooked green/brown lentils for a different texture and protein

Pro Tips

1) Brown the onions and carrots a bit longer than you think you need, in a mix of olive oil and a little butter if you have it. Those browned bits are flavor gold, just scrape them up with the broth or tomatoes so nothing goes to waste.

2) Cut veg to similar sizes, but make the potatoes slightly bigger since they take longer. If you want quicker meals later, parboil or roast the potatoes first and add them near the end.

3) Rinse canned beans to reduce salt, then stir most in at the end so they keep some texture. Also save half a cup, mash it and stir back in for natural creaminess without adding cream.

4) Always finish with acid and fresh parsley, taste and add salt last because reduced soup concentrates salt. For leftovers freeze without the peas/corn and add them fresh after thawing, and heat gently so it doesnt go mushy.