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Easy Vegetable Soup recipes for the nights when I want a big cozy bowl of homemade vegetable soup that’s healthy, full of flavor, and doesn’t keep me in the kitchen for hours. This vegetable soup recipe in Instant Pot is exactly that. This one pot, weeknight meal is made with simple pantry ingredients, lots of colorful veggies, and a bright finish of herbs and lemon and fits perfectly into a weight loss meal plan.
As a nutritionist and recipe developer, I love that this hearty vegetable soup recipe is loaded with fiber, antioxidants, and feel good veggies but still tastes like comfort food.
You can keep it light and brothy, or turn it into a high protein vegetable soup by adding beans or lentils. It’s easy vegetable soup for weight loss is perfect for meal prep, cozy dinners, or a “reset” meal after a heavy weekend.
I have also given here vegetable soup variations, storage tips, and FAQs in this post so you can customize it to what you have in your fridge or freezer.
Why You’ll Love This Healthy Vegetable Soup
- Easy & one pot Soup: Everything simmers in a single pot on the stovetop. There’s a bit of chopping, but no complicated steps.
- Healthy & nourishing: Packed with vegetables, fiber and (if you add beans) plant-based protein. It’s naturally vegetarian, and easily vegan and gluten-free.
- Customizable: Use fresh or frozen vegetables, swap in what you have on hand, or add beans, lentils, pasta, or rice.
- Meal-prep friendly: This vegetable soup tastes even better the next day, and it freezes beautifully.
- Family-friendly: Mild flavors with lots of room to adjust seasoning, spice, and toppings for each bowl.
If you love cozy, veggie packed bowls, don’t miss my Homemade Tomato Soup it is just as easy and meal-prep friendly.
Nutritionist note: A bowl of this soup without add-ins can be a light meal on its own, or you can pair it with whole grain bread, grilled cheese, or a side salad for a more filling dinner.
Vegetable Soup Recipe Ingredients
This classic vegetable soup a mix of basic vegetables like carrots, peas, sweet corn, potatoes, celery ,green beans etc. You don’t need anything fancy just , a good broth, and a few smart flavor boosters.
Vegetables for the Vegetable Soup
Feel free to swap based on what you have, but here’s a great base mix:
- Onion: yellow or white; forms the flavor foundation.
- Carrots: add sweetness and color.
- Celery: adds depth and that classic soup flavor.
- Potatoes: Yukon gold or red potatoes hold shape nicely and make the soup hearty.
- Green beans: fresh or frozen; add texture.
- Peas & corn: usually added at the end; I often use frozen peas and corn. Sometimes I substitute peas for edamame.
- Leafy greens: baby spinach, kale, or Swiss chard can be added for extra nutrients.
You can also add:
- Zucchini or yellow squash
- Bell pepper
- Cabbage
- Mushrooms
Flavor Base
This soup base is packed with flavor without cream or butter:
- Olive oil: for sautéing; you can use avocado oil or another neutral oil.
- Garlic: fresh cloves, finely chopped or garlic powder.
- Tomato paste: adds umami and richness; cooking it briefly makes a big difference.
- Diced tomatoes: You can use fresh tomatoes (mix of cherry tomatoes and roma tomatoes. If you want to make vegetable soup using canned tomatoes, the canned fire-roasted tomatoes are fantastic here.
- Herbs: dried oregano, thyme, and rosemary are classic.
- Spices: black pepper, red pepper flakes or paprika (optional for a gentle kick).
Broth & Seasoning
- Vegetable broth: choose a good-quality, low-sodium broth so you can control the salt.
- Salt & pepper: season in layers as you cook; don’t wait until the end.
- Fresh herbs to finish: parsley or fresh thyme makes it feel fresh and “restaurant-y.”
Nutritionist Tip
If you want to boost the protein and make the soup more filling, add:
- Cooked beans (cannellini, chickpeas, kidney beans) or
- Cooked lentils
This will keep you full for longer and make the soup a complete, satisfying meal without feeling heavy.
How to Make Vegetable Soup Step by Step
This easy vegetable soup comes together in about 45 minutes, most of which is hands off simmering.
- Sauté the aromatics
- Heat olive oil in a large heavy-bottomed pot over medium heat.
- Add chopped onion, carrots, and celery with a pinch of salt.
- Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
- Build the flavor base
- Stir in the garlic powder and Salt and herbs.
- Cook for 1–2 minutes, stirring constantly.
- Add potatoes, tomatoes & broth
- Add diced potatoes, diced tomatoes (with their juices), pea/edamame and corn along with vegetable broth. Add in tomato paste
- Stir, bring to a gentle boil, then reduce to a simmer.
- Simmer for about 15–20 minutes, or until the potatoes are just tender.
- Add green beans, frozen peas, and corn (and any other soft vegetables you’re using).
- Simmer for another 5–10 minutes, until all the vegetables are cooked but not mushy.
- Finish with greens & lemon
- Turn off the heat, add lemon juice or a splash of vinegar, and adjust salt and pepper to taste.
- Serve
- Ladle into bowls and top with fresh herbs.
- Drizzle with a little olive oil or a sprinkle of grated cheese if you like, and serve hot.
Instant Pot Vegetable Soup (Variation)
- First, add some olive oil in instant pot or pressure cooker.
- Add chopped onion, celery, carrot, beans Sauté for 3–4 minutes till the veggies start to soften but still look bright and fresh. Use the sauté function.
- Now season: add salt, Garlic powder, black pepper, oregano.
- Add mIx chopped tomatoes, Potatoes, edamame, corn,
- cook them for a few seconds so it loses that raw taste. Add in red chilli powder or paprika It’s optional though.
- Next, pour in your vegetable broth and give everything a good stir.
- Add Tomato paste mix it in, then cover with lid and pressure cook it on soup mode in IP set it for 15min.
That’s it! Your garden vegetable soup is ready, It’s low in carlories, high in volume and super satisfying.
You can store it in the fridge for up to 3 days or freeze in single portions so a healthy bowl is always ready when cravings hit.
Slow Cooker Vegetable Soup
- Sauté onions, carrots, celery, garlic, and tomato paste on the stovetop for best flavor.
- Transfer to a slow cooker along with potatoes, tomatoes, herbs, bay leaf, and broth.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the potatoes are tender.
- Stir in green beans, peas, corn, and greens for the last 30–45 minutes of cooking.
- Finish with lemon, taste and adjust seasoning.
Variations & Add-Ins
This is where you can customize your vegetable soup recipe depending on your goals and soup ingredients in your kitchen.
High Protein Vegetable Soup
To turn this into a more filling, high-protein meal:
- Add 2 cups cooked beans (cannellini, chickpeas, kidney beans, or black beans).
- Or stir in 1–1½ cups cooked lentils.
- You can also stir in some cooked quinoa near the end for extra protein and texture.
Nutritionist tip: If you add beans or lentils, reduce the potatoes slightly to balance the carbs while keeping the soup hearty.
Low Carb Vegetable Soup
To make this soup lower in carbs:
- Swap potatoes with chopped cauliflower florets.
- Use extra non starchy veggies like zucchini, mushrooms, and green beans.
- Keep the same herb and broth base for flavor.
Make It Vegan & Gluten-Free
- This soup is naturally vegan if you use vegetable broth and don’t add any dairy toppings like cheese.
- It’s also gluten-free as long as your broth is labeled gluten-free and you don’t serve it with regular pasta or bread.
Add Grains or Pasta
- Stir in cooked pasta, rice, barley, or quinoa during the last few minutes of cooking or directly into individual bowls.
- If you add grains directly to the pot, keep in mind they will soak up broth as the soup sits add a splash of extra broth when reheating.
Storage, Freezing & Reheating
I often make a double batch of this vegetable soup on Sundays along with one more batch of meal prep-friendly soups so weekday lunches are fully sorted
Fridge:
- Let the soup cool to room temperature.
- Store in airtight containers in the refrigerator for up to 4 days.
- The flavors often deepen on day 2 and 3.
Freezer:
- Portion into freezer safe containers or bags, leaving some space at the top for expansion.
- Freeze for up to 3 months.
- Label with the date and variation
Reheating:
- Reheat gently on the stovetop over low medium heat, adding a splash of water or broth as needed.
- You can also reheat in the microwave in short bursts, stirring in between.
- If you added pasta or grains, they may absorb extra broth; just top up with more liquid and adjust seasoning.
What to Serve with Vegetable Soup
This vegetable soup recipe pairs well with:
- Whole grain bread, garlic bread, or crusty baguette
- Grilled cheese or a simple cheese toast
- A green salad or a basic side salad with a light vinaigrette
- Roasted vegetables or baked potatoes if you want a more substantial meal
You can also set up a little topping bar with:
- Freshly grated Parmesan (if not vegan)
- Red pepper flakes
- Fresh herbs
- A drizzle of olive oil or chili oil
- Lemon wedges
Frequently Asked Questions
What vegetables are best for vegetable soup?
I love a mix of onion, carrots, celery, potatoes, green beans, peas, and corn because it gives a nice balance of sweetness, texture, and color. You can also add zucchini, cabbage, mushrooms, or whatever you need to use up in your crisper drawer.
Can I use frozen vegetables in vegetable soup?
Yes, absolutely. Frozen vegetables are picked and frozen at peak freshness, so they work really well here. Add them in the last 5–10 minutes of cooking so they heat through without getting mushy.
How do you make vegetable soup more flavorful?
Sauté the aromatics and tomato paste until slightly caramelized.
Season in layers (a pinch of salt at each step, not just at the end).
Finish with acidity (lemon juice or vinegar) and fresh herbs right before serving. These small steps make a big difference.
Can I add meat to this vegetable soup?
Yes. You can brown diced chicken, turkey, or sausage at the very beginning, then follow the recipe as written. If you add cooked shredded chicken or leftover roast meat, stir it in during the last 10 minutes of simmering so it reheats gently.
How long does homemade vegetable soup last in the fridge?
Stored in an airtight container, this soup keeps well in the refrigerator for up to 4 days. If you know you won’t eat it within that time, freeze some portions for later.
Can you freeze vegetable soup?
Yes, this soup freezes very well. Let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating, or reheat gently from frozen with a little extra broth.
How do I thicken vegetable soup?
Mash a few of the potatoes and vegetables directly in the pot with a spoon or potato masher. Or scoop out a cup of soup, blend it, and stir it back in. You can also let it simmer uncovered for a little longer to reduce the liquid slightly.
More Healthy Soup Recipes
Here you’ll add internal links to your own soup recipes. Use descriptive anchor text:
- Dumpling Soup Recipe – 15 Minutes
- Weight Watchers Zero Point Soup– Vegetable Soup for Weight loss
- Broccoli Cheese Soup
- Lemon Coriander Detox Soup
- Tuscan White Beans Pasta Soup {Instant Pot}
- Homemade Tomato Soup
- Spinach Soup – Palak Soup
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Best Healthy Vegetable Soup (Easy One-Pot)
Ingredients
- 1 onion medium chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 small potatoes diced (about 2 cups)
- 14.5 oz tomatoes 400 g diced tomatoes, with juices
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 bay leaf
- 6 cups vegetable broth (low sodium)
- 1 cup green beans trimmed and chopped (fresh or frozen)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook for 5–7 minutes, until softened.
- Stir in the garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and smells sweet.
- Add the potatoes, diced tomatoes, oregano, thyme, bay leaf, and vegetable broth. Stir, bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are almost tender.
- Stir in the green beans, peas, and corn. Simmer for another 5–10 minutes, until all the vegetables are cooked through but not mushy.
- Add the spinach or kale and cook for 1–2 minutes, just until wilted. If you’re using beans or lentils, stir them in now and heat through.
- Remove the bay leaf. Stir in lemon juice, taste, and season with more salt, pepper, and red pepper flakes if you like.
- Serve hot, garnished with fresh herbs and an extra squeeze of lemon.
Video
Notes
- For a thicker soup, mash some of the potatoes and vegetables in the pot or blend a small portion and stir it back in.
- To make it low carb, replace potatoes with chopped cauliflower and add extra non-starchy veggies.
- This soup keeps in the fridge for up to 4 days and freezes for up to 3 months.
Nutrition
