Vegetable Soup

Make this easy vegetable soup recipe with whatever veggies you have on hand! Nourishing and light, it's perfect for warming up on cold nights.

winter / soups / vegan — Jump to recipe

This vegetable soup recipe is cozy, healing, and warming. It’s just the thing for cold nights, days when you’re craving a healthy reset, or any time you’re feeling a bit under the weather.

I first started making it years ago, when I was bouncing back from a cold and had a ton of random veggies in the fridge. Using the ingredients I had in my pantry—vegetable broth, diced tomatoes, dried herbs, and vinegar—I transformed this jumble of vegetables into an amazing soup! Since then, I’ve made it again and again, with a different mix of veggies every time. No matter what produce I have on hand, this easy vegetable soup always comes out delicious.

Vegetable Soup Recipe Variations

I call for a lot of vegetables in this soup, but use whatever you have on hand and/or skip what you don’t have. Here are a few easy ways to change it up:

Use all carrot or all sweet potato instead of both, or add butternut squash instead.
Toss in a few sliced cremini mushrooms when you add the carrot.
Swap bell pepper for the cherry tomatoes, zucchini, or green beans.
Use another leafy green, like spinach or chard, in place of the kale.
Garnish bowls with chopped fresh parsley or basil, a scoop of pesto, or sprinkle of Parmesan cheese!

Serving Suggestions

Enjoy the soup on its own, or pair it with a salad andcrusty bread for a heartier meal. It also goes nicely with a grilled cheese sandwich.

How to Store Vegetable Soup

I like to make a big pot of this vegetable soup and eat it the next day and the day after that. It keeps well in an airtight container in the refrigerator for up to 4 days—the flavor improves as it sits in the fridge!

For longer storage, freeze the soup for up to 3 months.

More Easy Soup Recipes

If you love this easy veggie soup, try one of these vegetarian soup recipes next:

Best Lentil Soup
Cabbage Soup
Tortellini Soup
Minestrone Soup
Butternut Squash Soup
Tomato Soup
Broccoli Cheddar Soup
Or any of these 35 Best Soup Recipes!

rate this recipe:

4.97 from 251 votes

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Serves 6

Save RecipePrint Recipe

This easy vegetable soup recipe is perfect for using up whatever veggies you have on hand! It's a healthy, vegan meal that's great for cool fall and winter days.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 teaspoon sea salt, more to taste
Freshly ground black pepper
1 medium carrot, diced
1 small sweet potato, diced
1 (14.5-ounce) can fire roasted diced tomatoes
4 garlic cloves, chopped
2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
¼ teaspoon red pepper flakes, plus more to taste
4 cups vegetable broth
2 bay leaves
1 cup halved cherry tomatoes
1 cup chopped green beans
1 zucchini, diced
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons white wine vinegar
1½ cups chopped kale

Instructions

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
Add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.