Easy Vegetable Soup is a simple but hearty, and savory soup recipe that the whole family will love! You can make this vegetable soup recipe on your stove top or your slow cooker!
If you are a lover of easy soup recipes like we are sure to try my Crockpot Potato Soup and my Cheesy Chili Macaroni Soup!
Vegetable Soup:
This version of veggie soup is my absolute favorite, I have been making it since I can remember. I love that it’s a healthy soup but it’s also really cozy, filling, and welcoming on a cold day. My vegetable soup is incredibly simple to make using diced potatoes, frozen mixed vegetables, and a can of corn. The great thing about this soup is that you can also use any kind of diced fresh vegetables, or all canned vegetables if that’s what you have on hand!
STOVETOP METHOD:
- Start by finely dicing half of a large yellow onion.
- Add 1 Tablespoon of olive oil to the bottom of a large pot and saute the onions for 3 minutes.
- Meanwhile, wash 3 medium sized potatoes, peel, and cut them into bite-sized pieces.
- Add the potatoes, along with the frozen vegetables, the corn and remaining ingredients to the pot and stir well to combine.
- Turn your heat to low, cover, and simmer the soup for 30 minutes until the vegetables are tender.
- Taste the soup and adjust seasonings if needed and serve warm.
SLOW COOKER METHOD:
- Dice your onions and potatoes as listed above.
- Add all of the ingredients into the slow cooker and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Taste the soup and adjust seasonings if necessary, then serve.
This soup will last in an airtight container in the refrigerator for up to 5 days. You can also allow this soup to cool completely, place in a freezer safe container, and store for up to two months. We love to serve this simple soup with a side of warm crusty French bread, Drop Biscuits, crackers, and sometimes a sprinkling of Parmesan cheese!
Enjoy!
~Nichole
Easy Vegetable Soup
Ingredients
- 3 Medium Russett Potatoes
- 1 Tablespoon Olive Oil, FOR STOVETOP METHOD ONLY
- 1/2 Yellow Onion, finely diced
- 1 16 Ounce Bag Frozen Mixed Vegetables
- 1 15 Ounce Can Corn
- 1 15 Ounce Can Tomato Sauce
- 1 15 Ounce Can Diced Tomatoes
- 4 Cups Vegetable Broth
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Paprika
- 2 teaspoons Garlic Powder
- Salt & Pepper to taste
- 2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional
Instructions
SLOW COOKER DIRECTIONS:
- Wash and peel the potatoes then dice into bite-sized pieces.
- Add the diced potatoes along with all of the remaining ingredients to a 6-quart or larger slow cooker.
- Stir the soup to combine, cover with a lid and cook on low for 6-8 hours.
- Serve with crackers, bread, or topped with cheese as desired.
- Store the soup in an airtight container in the refrigerator for up to 5 days.
STOVE TOP DIRECTIONS:
- Follow the steps above for the potatoes.
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion to the pot and cook, stirring occasionally for 3 minutes.
- Add all of the remaining ingredients to the pot and stir to combine.
- Allow the mixture to come to a simmer, then reduce the heat to low.
- Cover the soup and simmer for 30-45 minutes until vegetables are tender.
- Stir and serve immediately.
Fabulous recipe. I used the Rotel diced tomatoes with chilies gave it a wonderful kick didn’t need the hot sauce. My family loved it.
I have a quick question. You list using a can of corn in the recipe, but you do not say whether the liquid should be drained of if the whole can, liquid and all, should be added to the pot.
Hi! Yes, I do usually drain the corn. However this is one of those recipes where it wouldn’t hurt a thing if you didn’t drain 🙂
Would canned potatoes work?
Should work fine, yes 🙂
Super delicious. Super easy. Super pleasing. ~Thank you for sharing.
Is there anything I can sub for Italian seasoning ? I cannot eat thyme – thanks
You can just use a combo of dried basil, oregano, and rosemary 🙂
This is THE BEST soup recipe! I make it regularly to eat all week for lunch. In fact, I’m making a batch right now to share with coworkers!
Thanks so much! 🙂
This hit the spot for my husband and I this cold April evening. 37 degrees Fahrenheit and sleeting! Hearty and warm. Yummm.
Love that this will be easy peasy. I plan to make for our Lenten church dinner next week.
It was so easy to make. I used no salt tomatoes and sauce plus organic vegetable broth due to watching sodium intake and it had a flavor of fresh out of garden taste. This will definitely be my go to recipe for vegetable soup
Thanks, Penny! I’m glad you enjoyed my recipe 🙂
This looks perfect for a cold, winter’s night!
I’ve been on a mission to try new soup recipes for these chilly months. Love having a vegetarian option. Thanks for sharing! I’ll definitely make this soon.
Looks like a tasty, hearty and comforting bowlful!
This looks delicious! Love that it’s loaded with all types of veggies!
This vegetable soup looks so cozy and delicious! Such a delicious dinner for a cold night!
This looks like a hearty and warming soup! Just what I need when the weather’s cold and temps are in the 20s … Ohio winters demand soups. Adding this to my list to make this week!
Loved it !! Added kidney beans and ground beef but kept everything else the same. Perfect for this cold windy night !! Had baked french bread to dip. Delicious, cheap, and easy.