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    Easy Vegetable Soup

    Our Easy Vegetable Soup is ideal for a cozy night in!! It is comforting and easy-to-make, and promises to keep you warm and cozy during the winter months. This bowl of soup has your every day hearty vegetables like potatoes, carrots, and celery, along with the rich flavors of fire-roasted tomatoes and cannellini beans.

    Make a giant pot of this vegetable soup and feel good about finishing a big bowl on some balmy night.

    Looking for a cozy, easy-to-make soup for those cold winter nights? Our Easy Vegetable Soup is packed with hearty veggies and rich flavors.

    We love soup nights as soon as the temperature starts dipping below the 70’s around here (yes, sunny Florida life).

    We have some great hearty soups like Hungarian Goulash, Asopao de Pollo and Ham Bone Soup, as well as light and brothy soups like Dumpling Soup, Egg Roll Soup and Chicken Pastina Soup. Go through our collection of Best Soup Recipes, and feel inspired to cook that delicious bowl which catches your eyes.

    Today’s soup sounds very basic and simple, yet it’s loaded with tons of flavor, as we never skimp on any herbs and seasonings… GypsyPlate style!!

    You Will Love this Soup For

    • It’s Comforting and Delicious: Soups are comforting dinner options, perfect for cold days or when in need of a warm, wholesome meal. It’s also packed with nutrients from a variety of veggies.
    • Flavors and Aromas: The combination of herbs like thyme, rosemary, and oregano, along with garlic and onions, creates a great soup. The fire-roasted tomatoes add a smoky depth, while the red chili flakes add just a touch of heat.
    • Versatility: This soup can be made with any veggies you have on hand. Perfect for emptying your refrigerator.
    • Easy to Make: It’s easy one-pot meal with easy clean up.
    • Leftovers are Great: This soup tastes better the next day as the flavors meld together, making it great for leftovers and meal prep.
    White bowl full of veggie soup with beans.

    Ingredients Needed


    • Onion, Carrots, Celery: These form the aromatic base.
    • Potatoes, Mushrooms: Add heartiness and texture.
    • Corn, Green Beans, Kale: Gives color, crunch, and nutrition.

    Herbs and Spices:

    • Thyme, Rosemary, Oregano, Red Chili Flakes, Bay Leaves, Salt, and Pepper.

    Additional Ingredients:

    • Extra Virgin Olive Oil: For sautéing.
    • Garlic: Enhances aroma and taste.
    • Fire Roasted Diced Tomatoes: Adds a smoky flavor.
    • Cannellini Beans: Brings creaminess and protein.
    • Vegetable or Chicken Broth: The soup base. Use vegetable broth if you want to keep it vegetarian.

    Vegetable Soup Recipe

    1. Sauté Aromatic Vegetables: Heat extra virgin olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced onion, carrots, and celery. Sauté for 4 to 5 minutes until they start to soften. Stir in finely chopped garlic, along with a pinch of salt and pepper, and cook for another 30 seconds.

    Diced onion, carrots and celery cooking in a dutch oven.

    2. Include Potatoes and Mushrooms: Add diced potatoes and mushrooms, continuing to sauté for about 5 minutes.

    3. Mix in Tomatoes and Beans: Stir in the fire-roasted diced tomatoes and cannellini beans. Season with thyme, rosemary, oregano, and red chili flakes.

    Diced canned tomatoes and cannellini beans added into the pot.

    4. Simmer: Add broth to the pot along with bay leaves. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes.

    5. Add More Vegetables: Add frozen corn and chopped green beans to the soup. Simmer for another 15-20 minutes, or until the potatoes are tender.

    The soup after simmering for some time, with green beans being added in.

    6. Final Touch with Kale: Stir in the kale and cook just until it wilts.

    Kale being added in to the soup.

    7. Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot.

    Final product, ready to serve.

    Alpana’s Tips

    • Sautéing is Key: Start by sautéing the onions, carrots, and celery until they are just softened. This process, known as sweating, brings out their natural sugars and flavors, laying a great foundation for your soup.
    • Chop Uniformly: Try to chop your vegetables in uniform sizes so they cook evenly.
    • Fresh vs. Dried Herbs: If you have fresh herbs on hand, use them! As dried are more potent, use triple the amount of fresh herbs compared to dried.
    • Adjust Liquid Accordingly: Keep an eye on the broth level. If your soup looks too thick, don’t hesitate to add more broth or water. If it’s too thin, let it simmer uncovered to reduce and concentrate the flavors.
    • Don’t Rush the Simmering: Allow the soup to simmer gently after adding the broth. This slow cooking process melds the flavors together beautifully.
    • Adding Leafy Greens: Add greens like kale towards the end of cooking. This preserves their color and texture, preventing them from becoming too wilted or discolored.
    • Season at the End: Adjust your seasonings like salt and pepper at the end. The flavors develop and change during cooking, so what tasted perfect at the start might need adjustment later.
    Angled shot of the dutch oven full of our hearty vegetable and bean soup.

    Possible Variations and Add-Ins

    • Chicken or Turkey: Add cooked, shredded chicken or turkey for a non-vegetarian twist.
    • Beef or Pork: Browned ground beef or pork can add richness.
    • Tofu or Tempeh: For a vegetarian protein boost, think tofu or tempeh.
    • Sweet Potatoes: Swap regular potatoes with sweet potatoes for a different flavor profile.
    • Zucchini or Squash: These can add a nice, soft texture.
    • Spinach or Swiss Chard: Substitute kale with spinach or Swiss chard.
    • Rice or Quinoa: Add cooked rice or quinoa for a heartier texture.
    • Pasta: Small pasta shapes like orzo or macaroni can make the soup more filling.
    • Lentils and Beans: Try other beans like black beans, kidney beans, chickpeas or lentils like green or brown lentils.

    Storage and Leftovers

    This vegetable soup is great as leftovers, as all the flavors enhance while it sits overnight in the refrigerator. After cooling to room temperature, refrigerate the soup within two hours. Store it in airtight containers to keep it fresh for up to 3-4 days in the fridge.

    For longer storage, freeze it in freezer-safe containers, leaving some space for expansion, and use it within 2-3 months.

    When reheating, only warm the amount you need, either on the stove or in the microwave, ensuring it’s heated evenly throughout. Avoid reheating the soup multiple times.

    Bowlful of vegetable soup, with a chunk of crusty bread being dipped in.

    Our version of vegetable soup… Whether you’re curling up with a book on a lazy afternoon or gathering around the dinner table with loved ones, this soup is sure to comfort and delight. It’s a perfect example of simple ingredients, transformed into something truly special.

    So, ladle up a bowl of this heartwarming soup, settle in, and savor the magic of homemade goodness. Bon appétit!

    Vegetable Soup, on our Gypsy Plate… enjoy!

    Bowl of vegetable soup atop the Gypsy Plate.

    Try these other great soups!
    Portuguese Bean Soup
    Finnish Salmon Soup
    Caldo de Res
    Pizza Soup
    Birria Ramen

    Featured image for vegetable soup recipe.

    Easy Vegetable Soup

    Yield: 6 servings
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 40 minutes

    Looking for a cozy, easy-to-make soup for those cold winter nights? Our Easy Vegetable Soup is packed with hearty veggies and rich flavors.


    • 2 Tbsp extra virgin olive oil
    • 1 medium onion, diced
    • 2 carrots, peeled and diced
    • 3 celery ribs, diced
    • 4-5 garlic cloves, finely chopped
    • 2 medium potatoes, peeled and diced
    • 8oz mushrooms, diced
    • 28oz can fire roasted diced tomatoes
    • 2 15oz cans cannellini beans
    • 1 tsp dried thyme
    • 1 tsp dried rosemary
    • 1 tsp dried oregano
    • ½ tsp red chili flakes
    • 6 cups vegetable broth (or you can use chicken broth)
    • 2 bay leaves
    • ¾ cup frozen corn
    • 6oz green beans, chopped
    • 3 cups kale
    • salt to taste
    • pepper to taste


    1. Heat extra virgin olive oil in a large soup pot or dutch oven over medium-high heat. Add the onion, carrots, and celery, and sauté for 4 to 5 minutes, until softened. Add the garlic, salt, and pepper, and sauté another 30 seconds.
    2. Add potatoes and mushrooms and sauté for 5 minutes.
    3. Add diced tomatoes, cannellini beans along with thyme, rosemary, oregano, red chili flakes and mix well. Add broth, bay leaves and bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
    4. Add corn and green beans and simmer for 15-20 minutes or until potatoes are cooked tender.
    5. Stir in kale and cook just enough to wilt it. Taste and adjust salt and pepper. Serve immediatley.
    Nutrition Information
    Yield 6
    Amount Per Serving Calories 298Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgCarbohydrates 52gFiber 4gSugar 3gProtein 8g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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      2 thoughts on “Easy Vegetable Soup”

        • Hi Andres,

          For optimal flavors, you can sauté the aromatic veggies (onion, carrot and celery) in a skillet until they soften, then add the garlic for a minute. Then add them to the crock along with the other ingredients, except the kale. But for optimal easiness, just combine everything in the crockpot, again minus the kale, and cook for 6-7 hours on low or 3-4 hours on high. Add the kale in towards the last 30 minutes of cooking.

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