Vegetable Soup

This easy Vegetable Soup recipe transforms potatoes and frozen veggies into a hearty, savory, comforting soup that’ll warm your bones! It’s a super simple dinner that you can change up to fit whatever you happen to have on hand. Instructions for slow cooker and stove top methods included! 

Vegetable Soup

I’ve been making this vegetable soup recipe (or some variant of it) for years now. It’s the definition of tried and true! When it comes to cozy soup recipes to get me through the bitter winters, I’m all about accessibility. That’s why this recipe uses russet potatoes, canned corn, and frozen veggies. You can really think of this recipe as a blueprint – one that’s very open to substitutions. If you need to clear out your produce drawer, freezer, or pantry, this is a great recipe to utilize! Plus, I’ve included instructions for both stove top and slow cooker so you can make this dinner however best fits your plans. 

Cozy up with more of my favorite easy soup recipes like Minestrone Soup, Taco Soup, and Wild Rice Soup! 

What else can I add to vegetable soup?

Your options are pretty limitless here. Bulk it up with some shredded chicken (or just use a rotisserie chicken). Chop up whatever fresh veggies you have and add them. Note that if you’re adding a leafy green like kale or spinach, you’ll want to stir that in during the last 10 minutes or so of cook time. Or, make your broth even more flavorful by letting a parmesan rind and/or a bay leaf sit in there a while. Sprinkle in some crushed red pepper flakes for spice. Whatever works for you! 

How to Make Vegetable Soup

Slow Cooker Method:

• Prep. Wash, peel, and dice the potatoes. 
• Combine. Add the potatoes and all other ingredients to your crockpot. 
• Cook. Stir, cover, and cook on low for 6-8 hours. 

Stove Top Method:

• Prep. Wash, peel, and dice the potatoes. 
• Sauté. Heat some oil in a pot over medium-high heat. Sauté the diced onions. 
• Combine. Stir in all of the remaining ingredients. 
• Simmer. Bring to a gentle simmer, then lower the heat. 
• Cook. Cover and cook for about 30-45 minutes. 

Storing Vegetable Soup

Wait for the soup to totally cool to room temperature before either storing in the fridge or freezing for later. In the fridge, it’ll stay fresh for up to 5 days. In the freezer, it’s good for up to 2 months. It’s such a handy make-ahead recipe!

Ingredient Notes for Vegetable Soup

• Russett Potatoes – You can swap these for other potatoes. Just keep in mind that different types of potatoes have different cook times. 
• Olive Oil – You’ll only need this if you’re using the stove top method. 
• Onion – I use a yellow onion, but a white onion also gets the job done. 
• Frozen Mixed Vegetables – Whatever combo you like best. There are so many different options in stores now! 
• Can Corn – Be sure to drain it well before adding it to the soup. 
• Tomato Sauce – This is what thickens up the broth and adds a ton of savory flavor. 
• Diced Tomatoes – For more flavor, use fire roasted diced tomatoes. 
• Vegetable Broth – Chicken or beef broth are fine, just note that you’ll no longer have a vegetarian soup. 
• Italian Seasoning – This adds such a nice herbaceous flavor. A little goes a long way! 
• Paprika – Smoked paprika is another favorite of mine to use in this recipe. 
• Garlic Powder – Measure with your heart, garlic lovers! 
• Salt & Pepper – To taste. I like to use flaky sea salt and freshly cracked black pepper when I can. 
• Hot Sauce – Tobasco or Chalula really take this soup to the next level. It’s an optional ingredient, of course, but highly recommended! 

Enjoy!

~Nichole

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5 from 47 votes

Easy Vegetable Soup

By Nichole

This easy Vegetable Soup recipe transforms potatoes and frozen veggies into a hearty, savory, comforting soup that’ll warm your bones! It’s a super simple dinner that you can change up to fit whatever you happen to have on hand. Instructions for slow cooker and stove top methods included!

Prep 10 minutes mins

Cook 8 hours hrs

Total 8 hours hrs 10 minutes mins

Servings 6

Ingredients 

1x2x3x

• ▢ 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.

Video

Notes

NOTE:  Cooking time listed is for the slow cooker method.  This takes 30 minutes to cook on the stovetop.

NOTE:  You can use a total of 4-5 Cups of fresh or canned vegetables for this recipe if preferred.

Nutrition

Serving: 1Cup, Calories: 150kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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