Okay, so picture this: it’s a chilly evening, maybe the rain is tapping on the window, and you just need something warm, comforting, and totally delicious that makes you feel good from the inside out. That’s where this Hearty Vegetable Soup swoops in! This isn’t just *any* vegetable soup; it’s the kind that makes your kitchen smell amazing and feels like a giant hug in a bowl. Trust me, I’ve tried a million versions, and this one? It’s my absolute go-to. It’s packed with flavor, super easy to whip up, and honestly, it just tastes like home. I started making this years ago, tweaking it here and there, and now it’s a regular staple in my house whenever we need a little pick-me-up or just want something genuinely good for us that doesn’t feel like health-food punishment. It’s the perfect way to use up those veggies in your fridge, too!

Why You’ll Love This Hearty Vegetable Soup

Seriously, if you’re looking for a soup that *delivers*, this is it. There are so many reasons why this simple Hearty Vegetable Soup has become a total favorite in my kitchen (and I bet it will in yours too!).

First off, it’s ridiculously easy. We’re talking minimal fuss, maximum reward. Perfect for a busy weeknight!
The flavor is just incredible. It’s rich, savory, and those herbs? They just sing! It doesn’t taste bland like some veggie soups can.
It’s genuinely good for you. Packed with all sorts of colorful veggies, it’s a feel-good bowl you can feel good about eating.
You can totally make it your own! Got extra zucchini? Throw it in! Want a little kick? Add some red pepper flakes. It’s super forgiving.
And let’s be real, on a cold day? This soup is pure magic. It warms you right up from your toes to the tip of your nose.

It’s just everything you want in a comforting, delicious meal!

Ingredients for Hearty Vegetable Soup

Alright, let’s talk ingredients! One of the best things about this Hearty Vegetable Soup is that it uses simple, wholesome stuff you probably already have or can easily grab. Here’s what you’ll need to get this pot of goodness simmering:

2 tablespoons olive oil
1 yellow onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups low-sodium vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained (don’t drain the juice!)
1 cup chopped potatoes (any kind works!)
1 cup chopped green beans (fresh or frozen are fine)
1 cup corn kernels (frozen or canned, drained)
1 cup frozen peas
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper, to taste

Equipment for Making Hearty Vegetable Soup

Okay, so you’ve got your ingredients ready to go! Now, let’s make sure you have the right tools for the job. Good news: you don’t need anything fancy at all for this Hearty Vegetable Soup. Just the basics!

A really good, big pot. I love my Dutch oven for this because it holds heat so well, but any large pot will totally work.
A cutting board and a sharp knife for getting all those veggies prepped.
Measuring cups and spoons to make sure you get the ratios just right (though honestly, with soup, you can eyeball a lot!).

That’s pretty much it! Simple, right? Let’s get cooking!

How to Prepare Your Hearty Vegetable Soup

Alright, now for the fun part – getting this gorgeous Hearty Vegetable Soup bubbling on the stove! Don’t overthink it; this is a really forgiving recipe. Just follow these steps, and you’ll have a pot of deliciousness in no time. We’ll break it down so it’s super easy.

Preparing the Vegetables

First things first, let’s get our base going. Grab your big pot – seriously, make sure it’s big enough for all this goodness! Drizzle in the olive oil and set it over medium heat. Once it’s warm, toss in your chopped onion, carrots, and celery. This is called a “mirepoix” if you want to sound fancy, but really it’s just the flavor foundation! Stir them around and let them cook for about 5 to 7 minutes. You want them to soften up a bit and maybe even get a little color, but not burn. You’ll know they’re ready when they smell amazing and aren’t totally stiff anymore.

Next, stir in that minced garlic. Oh man, get ready for your kitchen to smell heavenly! Let it cook for just about a minute more. Be careful here, garlic can burn quickly, and we definitely don’t want bitter garlic in our beautiful soup. Just until it’s fragrant and you can really smell it.

Simmering Your Hearty Vegetable Soup

Okay, base is built! Now, carefully pour in the vegetable broth and the can of diced tomatoes (juice and all!). Give it a good stir and bring the whole pot up to a nice boil over medium-high heat. Once it’s bubbling nicely, add in your chopped potatoes, green beans, and corn. These guys need a little longer to cook through.

Reduce the heat down to low. You want a gentle simmer now, not a rolling boil. Pop a lid on your pot, slightly ajar so some steam can escape, and let it simmer away for about 15 to 20 minutes. The key here is patience! This time lets the flavors meld together and gives those potatoes and green beans time to get nice and tender. Test a potato piece with a fork – if it’s easily pierced, you’re good to go!

Finishing and Serving Your Hearty Vegetable Soup

Almost there! Once your potatoes are tender, stir in the frozen peas, dried basil, and dried oregano. Let it cook for another 5 minutes or so. The peas just need to heat through, and this gives the dried herbs a chance to really bloom and infuse the soup with their flavor. Taste it now! This is your moment to adjust the seasoning. Add salt and pepper to your liking. Remember, vegetable broth can vary in saltiness, so start with a little and add more if needed.

And that’s it! Your Hearty Vegetable Soup is ready! Ladle it into bowls. It’s fantastic just as it is, but a little sprinkle of fresh parsley or a dollop of something creamy on top never hurt anyone! Enjoy that warm, comforting bowl!

Ingredient Notes and Substitutions for Hearty Vegetable Soup

Okay, so while this Hearty Vegetable Soup recipe is pretty perfect as is (if I do say so myself!), the beauty of it is how flexible it is! Think of these ingredients as a starting point, not strict rules carved in stone. Here are a few notes and ideas if you want to play around a bit.

Veggies: Seriously, use what you have! Got some zucchini that needs using? Chop it up and throw it in. Bell peppers, spinach (stir it in at the very end!), even some chopped broccoli florets work great. Just keep in mind that harder veggies like sweet potatoes or butternut squash will need longer to cook, so add them with the potatoes.

Broth: I use vegetable broth to keep it vegan, but if you’re not worried about that, chicken broth would also be delicious and add a different layer of flavor. Just make sure to taste and adjust salt, as different broths have different sodium levels.

Herbs: Dried basil and oregano are my go-tos here, but feel free to swap them out! Thyme, rosemary (use it sparingly!), or even a bay leaf added during the simmer can add wonderful depth to your Hearty Vegetable Soup. Fresh herbs added at the end are fantastic too!

Tomatoes: Diced tomatoes are easy and add great flavor and acidity. If you prefer, you could use crushed tomatoes for a slightly smoother soup, or even fire-roasted diced tomatoes for a little smoky twist. Just don’t skip the tomatoes – they’re key!

Tips for Perfect Hearty Vegetable Soup

Making this Hearty Vegetable Soup is pretty straightforward, but a few little tricks can take it from good to absolutely amazing. These are things I’ve learned along the way that really make a difference!

Don’t skimp on the sauté time: Letting those onions, carrots, and celery soften and sweeten at the beginning builds SO much flavor. Patience here pays off!
Taste, taste, taste! Seriously, season as you go and definitely before serving. A little extra salt or pepper can truly make the flavors pop. Sometimes it just needs that final tweak.
Know your veggies: Different vegetables cook at different rates. Add the harder ones like potatoes earlier, and the quicker-cooking ones like peas and corn towards the end so they don’t get mushy. Nobody wants mushy soup!
Fresh is best (when you can): While frozen veggies are totally fine and convenient for some things (like the peas!), using fresh for the base like the onion, carrots, and celery really makes a difference in that initial flavor building.

Just keep these in mind, and you’ll have a perfect pot of Hearty Vegetable Soup every time!

Frequently Asked Questions About Hearty Vegetable Soup

Okay, I know sometimes you might have a few questions pop up when you’re trying a new recipe, even one as easy as this Hearty Vegetable Soup! Here are some common ones I get asked, hopefully they help you out!

Q1: Can I make this Hearty Vegetable Soup ahead of time?
Absolutely! This soup is actually even *better* the next day! The flavors have time to really hang out and get to know each other. Just store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove.

Q2: Can I freeze this soup?
Yes, definitely! Hearty Vegetable Soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It should last in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.

Q3: What if I don’t have vegetable broth?
No problem! If you’re not keeping it vegan, chicken broth or even just water will work in a pinch. However, vegetable broth really adds a nice depth of flavor that complements the veggies. If using water, you might want to add an extra pinch of salt and maybe a bouillon cube for more flavor.

Q4: How can I make this soup even more filling?
Great question! To make this Hearty Vegetable Soup even more substantial, you can add some cooked pasta (like ditalini or small shells) or rice during the last 10 minutes of simmering. Cooked lentils or chickpeas are also fantastic additions for extra protein and fiber, making it a truly hearty soup!

Q5: Is this soup spicy?
As written, no, it’s not spicy at all. It’s just warm and comforting from the dried herbs. If you like a little heat, feel free to add a pinch of red pepper flakes when you add the garlic!

Estimated Nutritional Information

Just a quick heads-up! The nutritional information provided here is an estimate. It can totally vary depending on the specific brands you use for your ingredients, how much you ladle into your bowl, and any tweaks you make. It’s just a general guide!

Share Your Hearty Vegetable Soup Experience

Okay, so now that you’ve got the recipe and all my best tips, I truly hope you give this Hearty Vegetable Soup a try! When you do, please, please come back here and tell me all about it! Did you add any extra veggies? Did you serve it with crusty bread (my favorite)? Leave a comment below and let me know how it turned out for you. Your feedback helps me and other home cooks, and I just love hearing about your kitchen adventures with my recipes! Happy cooking!

Hearty Vegetable Soup: 5 Reasons You’ll Love It

Author: memorecipes.com
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

A comforting and flavorful vegetable soup with a rich broth.

Ingredients

Scale

2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
8 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chopped potatoes
1 cup chopped green beans
1 cup corn kernels
1 cup frozen peas
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Stir in garlic and cook for 1 minute more until fragrant.
Pour in vegetable broth and diced tomatoes. Bring to a boil.
Add potatoes, green beans, and corn. Reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
Stir in frozen peas, basil, and oregano. Cook for 5 minutes more.
Season with salt and pepper to taste.
Serve hot.

Notes

You can use any vegetables you have on hand.
Add cooked pasta or rice for a heartier soup.
Top with fresh parsley or a dollop of sour cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 6g
Sodium: 400mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg

Keywords: vegetable soup, hearty soup, vegan soup, healthy soup