Can I make this easy vegetable soup in a slow cooker?

Yes. Sauté the onion, carrots, celery, and garlic on the stovetop first for the best flavor, then transfer everything to a slow cooker. Add the remaining ingredients and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, or until the vegetables are tender.

Can I make this soup ahead of time?

This simple vegetable soup recipe is perfect for making ahead. The flavors get even better after a day in the fridge, which makes it ideal for weekly meal prep and cozy winter lunches.

Is this easy vegetable soup vegan?

As written, the soup is vegetarian. To keep it fully vegan, use vegetable broth and skip the Parmesan cheese garnish, or use a dairy-free alternative.

How can I make the soup thicker?

Use the winter trick mentioned above: blend 1 to 2 cups of the soup and stir it back in. You can also let the soup simmer uncovered for a few extra minutes so some of the liquid cooks off.

Easy Vegetable Soup Recipe (Healthy, Cozy, Winter Comfort Food)

Description

This easy vegetable soup recipe is healthy, cozy, and perfect for winter comfort food. It’s a one-pot dinner packed with colorful veggies, rich tomato broth, and pantry staples—ready in 40 minutes and perfect for busy weeknights or meal prep.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 medium russet or Yukon gold potatoes, diced (about 3 cups)
1 cup fresh or frozen green beans, chopped into 1-inch pieces
1 medium zucchini, chopped
1 cup frozen peas or corn (or a mix)
1 (14.5-ounce) can diced tomatoes, with juices
6 cups low-sodium vegetable broth (or chicken broth, if not vegetarian)
2 teaspoons Italian seasoning
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice (optional)
2 tablespoons chopped fresh parsley, for garnish

Instructions

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add potatoes, green beans, zucchini, peas or corn, diced tomatoes with juices, broth, Italian seasoning, bay leaf, salt, and pepper. Stir and bring to a gentle boil.
Reduce heat to a simmer, cover slightly ajar, and cook for 20 to 25 minutes until vegetables are tender.
Remove the bay leaf. Stir in lemon juice if using, and adjust salt and pepper to taste.
Serve in bowls topped with chopped parsley. Add grated Parmesan if not vegan.

Notes

For a creamy texture without cream, blend 1–2 cups of soup and stir back in. Swap in any vegetables you have, or add beans, pasta, or grains for variation. Great for meal prep—store in fridge or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 6g
Sodium: 680mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: easy vegetable soup, winter comfort food, healthy veggie soup, one-pot dinner, meal prep soup