Easy Homemade Vegetable Soup is a simple and versatile recipe that is healthy and packed with lots of zesty flavor and vegetables.
Course Soup
Cuisine American
Keyword Vegetable Soup, Vegetarian Soup
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 10servings
Calories 102kcal
Author Michelle
Ingredients
4large carrotschopped
4celery stalkschopped
2potatoespeeled and diced
1medium onionchopped
3 to 4garlic cloves minced
2(15 ounce)cans diced tomatoes
1(46 ounce)large can tomato juice
4cups vegetable broth or chicken broth
¼cupfresh chopped parsley or basil
½teaspoonsalt
½teaspoonpepper
1(12 ounce)bag frozen mixed vegetablethawed and drained
Instructions
In a large pot over medium heat, add carrots, celery, potatoes, onion, garlic, diced tomatoes, tomato juice, broth, and parsley or basil. Stir to combine.
Bring to a boil. Then reduce heat and simmer for 30 minutes, until vegetables are tender.
Add salt and pepper, to taste, and mixed vegetables. Simmer for an additional 10 minutes.
Serve warm with a crusty bread and extra black pepper.
Video
Notes
This soup can be stored covered in the refrigerator for 3-5 days.
To freeze this soup, add to a gallon freezer bag (or two) or another airtight container. The soup can be kept in a deep freeze for 4 months, or in an upright freezer for 1-3 months.
Check the seasoning at the end. Add more salt and pepper to taste. I recommend adding extra black pepper because it takes the soup to the next level.
Customize this soup to your tastes! You can add sausage, beef, barley, rice, or any veggies of your choosing. Cook the meats, barley, or rice before adding them to the soup, and add them before the final simmer. If you're adding fresh veggies, add them for the first simmer with the carrots and celery. If you're adding cooked or leftover veggies add them for the final simmer.