This post may contain affiliate links. Please read my disclosure policy.
This Easy Homemade Vegetable Soup is loaded with vegetables makes a comforting, delicious, healthy and hearty soup recipe!
Homemade Vegetable Soup
This vegetable soup recipe has been one of my family’s favorites for as long as I can remember! Filled with vegetables, it is naturally low in fat and calories making it a hearty, yet healthy soup recipe. I love that you can customize the vegetables to your personal preferences and even make it as a beef vegetable soup if you prefer.
Vegetable soup is so easy to make at home and tastes so much better than a canned soup ever could in my opinion! My Grandmother and Mother both made this soup as I was growing up and it is one that is on regular rotation at my house too. Since it is so versatile, I love to make it as a simple vegetarian version and then at other times I’ll make it with beef or turkey for additional protein.
What Vegetables to Include in Vegetable Soup
For the vegetables, the options are limitless! I generally use many of the same vegetables in this soup that my Grandmother and Mother did, but I also love to just use whatever vegetables I have on hand. My favorite vegetables to include are:
- onion
- corn
- carrots
- celery
- okra
- tomatoes
- green beans
- lima beans
- potatoes
Can You Use Frozen Vegetables in Vegetable Soup?
During the winter, I love to use frozen vegetables that I keep stocked in our freezer such as green beans, corn, okra, or even a bag of mixed vegetables. Throughout the warmer months, I love to use fresh vegetables from our garden or the produce stand. Additional vegetables that are delicious in this vegetable soup are English peas, spinach, kale, mushrooms, or cauliflower.
How to Make Vegetable Soup
For this recipe, I’ve included the slow cooker instructions in the recipe card. However, you can also quickly and easily make this soup recipe on the stovetop. I’ve included those instructions below for you as well.
Stovetop Instructions
You can also easily make this soup on the stovetop and without a slow cooker!
- Brown the beef or turkey (if using) in a dutch oven or heavy bottomed soup pot set over medium heat. Drain away any drippings from the browned beef and discard the drippings.
- Add all of the remaining ingredients for the soup and return the pot to the stovetop.
- Reduce the heat to low heat and allow to simmer for 15 minutes.
- Taste and adjust the seasonings as needed.
How to Make Ahead and Freeze Vegetable Soup
Can You Make this Ahead?
To make this soup ahead, cook the soup as directed and allow the soup to cool completely. Then, place into the refrigerator in an airtight container and store for up to 5 days.
How to Freeze this Soup
Allow the soup to cool. Place into freezer-safe container and store for up to 3 months.
To reheat, allow to thaw in the refrigerator overnight and reheat the soup over medium-low heat on the stovetop until heated throughout, about 15 minutes.
What to Serve with this Soup
While this soup makes a hearty meal on its own, you can also serve with the following
Here’s my Slow Cooker Vegetable Soup recipe. I think you are going to love it!
Slow Cooker Vegetable Soup Recipe
Ingredients
- 2 pounds ground beef optional
- ½ medium onion diced
- 2 cups fresh or frozen mixed vegetables or 2 (15-ounce) cans mixed vegetables drained
- 2 cups fresh or frozen Lima beans or 1 (15-ounce) can Lima beans drained
- 2 cups fresh or frozen corn off the cob or 1 (15-ounce( can niblet corn drained
- 2 cups carrots sliced or 1 (15-ounce) can carrots drained
- 4 pounds peeled and diced whole tomatoes or 4 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomatoes and okra
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
Instructions
- Cook ground beef, if using, and onions until browned. Drain away the drippings from the browned beef and discard the drippings. Add the beef and onions to the slow cooker along with all other ingredients.
- Cook in the slow cooker for 4 hours on low.
- Taste and adjust seasonings as needed
Video
Notes
For a vegetarian version of this soup, simply omit the ground beef. Make-Ahead:
Allow vegetable soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days. Freezer Friendly:
Allow vegetable soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.
Nutritional Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
Can 3 Meats Ground Beef Neckbones And Diced Chicken Be Used In Vegatable Soup ? If Not What Meat Combo Can Be Added To Soup?
I’ve never tried any combination of meats in my vegetable soup, Cynthia.
Instead of hamburger you can use stew meat as well, i love chunks of meat in my soup.
I added a teaspoon of Worcester Sauce. Turned out great!
ADD POTATOES AND IT WAS GOOD
Thank you, Lin Mac.
New b using slow cooker…..thought soup would be a good beginner
How small did you cut the potatoes?
Lanell, when I use fresh vegetables, I cut the potatoes into small cubes about 3/4 inch. Hope you enjoy the soup.
Delicious.. super easy to make.. I added a few other veggies and I used half ground turkey, half ground beef
Thanks, Theresa. Sounds good with the meat!
My brother recommended I might like this website. He was entirely right. This post truly made my day. You cann’t imagine simply how much time I had spent for this info! Thanks!
Haiyan, I’m glad this information is helpful. I hope you find many more recipes that you like. Tell your brother thanks for recommending my site.
Love this soup! I have made it by the recipe quite a few times, but recently began subbing in a can of rotel for one of the diced tomatoes. I like the extra kick. Otherwise, make yourself some Cornbread to go with it and enjoy!
We love this soup in the South! You can also add Hillshire smoked sausage to the vegetables and hamburger meat in the slow cooker. I use smoked sausage, but if you prefer, you could use the spicy sausage. It gives it the perfect flavor.
I just made your grandmother’s Potato soup. It was so easy and it’s so delicious. This going to be my new Potato soup recipe from now on. 🙂
Thank you, Jo. We have loved this soup of my grandmother’s for years. So glad you enjoyed it, too.
How can I make this soup for two people? I’m not an experienced cook and happy the recipe is easy!
Karen, this recipe makes enough for 8 servings. You can make the recipe or even make half the recipe and follow the freezer friendly instructions in the recipe and freeze individual servings to use later.