Homemade Vegetable Soup Recipe | Little Luna
Veggie lovers rejoice! This soup is just for you. Loaded with potatoes, carrots, corn, green beans and tomatoes. Healthy, hearty and super good.
Sometimes it’s nice to find a soup that’s delicious and hearty without any meat in it! That’s why we love lentil soup, cheesy broccoli soup, and especially this vegetable soup.
full of vegetables + so hearty
I love hearty soups. There’s nothing quite like a warm vegetable soup on a cold day. This is the perfect soup for a light lunch or a hearty dinner. Load up and feel guilty because you get all the veggies in this soup!
The vegetables came together perfectly and the broth was rich and delicious. Ok.
This is a great soup to give to a sick friend or family member who needs a hearty meal. Bring a warm loaf of baguette and you’ve got a great meal! This soup freezes amazingly well – perfect for make-ahead freezer meals!
How to Make Vegetable Soup
Take a large pot and add chicken stock, diced tomatoes, onion powder, carrots, potatoes, parsley and Italian seasoning. Bring everything to a boil.
Once the soup is boiling, reduce the heat and add the green beans. Reduce the heat and simmer the soup for about 25 minutes.
After 25 minutes, add the corn and mix well. Season with garlic salt and pepper. Taste to see if anything needs to be added. Simmer the soup for another 5 minutes. Enjoy while it’s hot! !
Other vegetables to add:
- black pepper
- sweet potato
How to make it in the slow cooker: Pour all ingredients into crock pot. Stir to combine. Cook on low for 2-3 hours or on high for 4-6 hours. Check occasionally to see if potatoes and other vegetables are cooked through.
Great for freezing
Leftover vegetable soup? Store in an airtight container in the refrigerator for up to 6 days. Eat it as leftovers for lunch or dinner! When you’re ready to eat, reheat on the stove over medium heat or in the microwave for a few minutes.
Want to freeze it to eat later? Pour soup into freezer-safe plastic bags. Label and store in the refrigerator for up to 6 months. Reheat on the stove over medium heat until fully thawed and heated through.
For more vegetable soups, try:
Course Main Course, Soup
Prep time 10 minutes
Cook Time 30 minutes
Total time 40 minutes
Calories 52 kcal
by Lil’ Luna
- 2 14.5-ounce cans chicken or vegetable broth low-sodium
- 1 14.4-ounce can diced tomatoes, undrained
- 1 tablespoon onion powder
- 1 cup peeled carrots, chopped
- 1.5 cups golden potatoes peeled and diced
- 1 tablespoon parsley
- 1 tablespoon Italian seasoning
- 1 cup fresh green beans chopped
- 1 cup canned or frozen corn
- garlic salt and pepper
Add chicken stock, diced tomatoes, onion powder, carrots, potatoes, parsley, Italian seasoning to pot. Bring to a boil.
Reduce heat and add green beans. Simmer the soup for 25 minutes.
Add corn and season with garlic salt and pepper. Simmer for another 5 minutes.Serve hot