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.

Vegetable Soup

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 ingredients

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!

Many-Veggie Vegetable Soup

The veggies aren’t the only flexible part of this recipe! Feel free to vary the other ingredients as well. Here are a few ideas:

  • Add a tablespoon of dried Italian seasoning in place of the oregano.
  • Skip the vinegar, and add a big squeeze of lemon juice in its place.
  • Omit the chickpeas, or replace them with white beans or cooked French green lentils.

Let me know what variations you try!

Serving Suggestions

Enjoy the soup on its own, or pair it with a salad and crusty 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.

Vegetable Soup recipe

More Easy Soup Recipes

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

vegetable soup

vegetable soup

Vegetable Soup

rate this recipe:
4.98 from 168 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 6
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.



  • 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.



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Rate this recipe (after making it)

  1. Sarah

    5 stars
    Long time follower and cookbook owner, first time reviewer. This is literally one of the best soups I’ve ever made! It should be included with every CSA delivery. I’ve made it 3 times in a month and served so many people who’ve all had rave reviews. 😋🍲 Plus I make my own veggie stock with veggie scraps so I only have to buy fire roasted tomatoes and chickpeas, so easy!! I would give this 10 stars if I could!

  2. Che

    5 stars
    Outrageously delicious. Didn’t have all ingredients so ad-libbed. Used frozen okra & fresh thyme & dried oregano from my garden. Added mushrooms at end. Thank you for the proper steps to add veggies, acid. Makes a big difference. Bon Appetit!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Che, I’m so glad you loved the soup! Your additions sound delicious.

  3. Mark

    5 stars
    Made in the instant pot. Threw it all in set the timer to soup mode. Came out perfect. Thank you for such a great recipe.

    • Jeanine Donofrio

      I’m so glad you loved it!

  4. Sandy

    5 stars
    Oh my goodness!!! This soup is so delicious, I love ❤️ vegetables and this has many I followed the recipe and it was great will make it again, thank you

    • Jeanine Donofrio

      I’m so glad you loved it!

    • Anna

      Is there a substitute for the wine?

      • Jeanine Donofrio

        Hi Anna, you can just leave it out.

  5. Caitlyn

    5 stars
    Super tasty can choose what ever vegetables you prefer. Is the perfect base

  6. Carolyn

    5 stars
    Delicious soup and so easy. My entire family loved it.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad it was a hit!

  7. Jaa

    5 stars
    OK so it’s hard to rave about soup but I am going to give this a 5 star rating. I started with vegetable broth homemade using the Gaz Oakley broth recipe and then I followed this recipe exactly and wow is all I can say! So delicious. my non-vegan family members absolutely loved this as well. The flavor combinations are spot on and honestly I didn’t have high hopes. I was nervous about the white wine vinegar and a couple of the other ingredients but seriously this is the best soup I’ve ever tasted. Thank you for sharing your magic!

    • Jeanine Donofrio

      I’m so glad you loved the soup!

  8. Floyd

    5 stars
    Delicious, Best soup I ever had the pleasure of eating. Will make many more times.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Floyd, so glad you loved it!

  9. KB

    5 stars
    I’ve made this recipe 10+ times and it never gets old! One of my favorite meals.

    • Jeanine Donofrio

      I’m so happy to hear how much you’ve enjoyed it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.