Vegetable Soup Ready in 30 Minutes

Name: Hearty Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Tbsp olive oil; 3 carrots, peeled and chopped small; 2 celery stalks, chopped; 1 cup chopped yellow onion; 3 minced garlic cloves; 32 oz vegetable broth; 30 oz canned diced tomatoes, with liquid; 3 Yukon gold potatoes, peeled and chopped (about 2 cups chopped); 1 cup chopped green beans, fresh or frozen; 1 tsp Italian seasoning; 1 tsp salt; ½ tsp ground black pepper; 1 cup frozen corn; 1 cup frozen peas

October 8, 2025October 8, 2025 by Jake

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Hello friends! Today, I’m excited to share a hearty vegetable soup recipe that’s perfect for busy weekdays or lazy weekends. Growing up, I always saw my mom whip up a pot of this soup when guests dropped by unexpectedly or when the weather turned chilly. It’s warm, comforting, and packed with vibrant veggies—just the way we love it in my family.

This soup is a lifesaver for those nights when you need something nutritious and quick. It’s also incredibly versatile, so feel free to use up those veggies sitting in your fridge. Before we dive in, if you’re in the mood for some cozy baking after enjoying this soup, check out my fabulous banana bread recipe. Let’s get cooking!

Why you’ll love this recipe

This vegetable soup is not only a cinch to make, but it also:

Uses everyday ingredients you likely already have.
Is a great way to sneak in extra veggies for picky eaters.
Offers a make-ahead option that’s freezer friendly for meal prep lovers.
Packs a flavorful punch without the need for fancy spices.

Ingredients

2 Tbsp olive oil
3 carrots, peeled and chopped small
2 celery stalks, chopped
1 cup chopped yellow onion
3 minced garlic cloves
32 oz vegetable broth
30 oz canned diced tomatoes, with liquid
3 Yukon gold potatoes, peeled and chopped (about 2 cups chopped)
1 cup chopped green beans, fresh or frozen
1 tsp Italian seasoning
1 tsp salt
½ tsp ground black pepper
1 cup frozen corn
1 cup frozen peas

Step-by-step instructions

Preparing the vegetables

Start by grabbing a large pot and set it on medium-high heat. Pour in 2 Tbsp olive oil. Toss in your chopped carrots, celery, and onion. I usually find myself chatting on the phone while I chop. It’s therapeutic, really! Sauté these veggies for about 5 minutes, stirring them occasionally until they’re soft and aromatic.

Cooking the soup

Add the minced garlic and let it cook for about 30 seconds. Your kitchen will start smelling amazing, just wait for it. Then, pour in the vegetable broth and diced tomatoes with their liquid. Mix in those chopped potatoes and green beans. Sprinkle in the Italian seasoning, salt, and black pepper. Stir it all together because we’re about to make some magic happen.

Bring this beautiful mix to a boil and then lower the heat to let it simmer for around 8-10 minutes. You’ll know it’s ready when the potatoes, carrots, and green beans are fork tender.

Final touches

Once your veggies reach peak tenderness, it’s time to add the frozen corn and peas. Cook for an additional 2 minutes until the corn and peas are heated through. And tada! Your soup is ready to grace the table.

Recipe tips & variations

Perhaps one of my favorite things about this vegetable soup is its adaptability:

Add protein: Stir in some white beans or chickpeas for a protein boost.
Spice it up: If you like a bit of heat, a pinch of red pepper flakes will do the trick.
Herbal twist: Swap the Italian seasoning with some fresh thyme or basil if you have them.

Storage & reheating

Storing this soup is easy-peasy. Just let it cool completely, then ladle it into airtight containers. It will keep well in the refrigerator for up to 4 days.

For longer storage, freeze it! I like to use freezer-safe bags, laying them flat in the freezer for easy stacking. When you’re ready to enjoy, just reheat it on the stove over medium heat until warmed through or pop it in the microwave.

FAQs

Can I use other vegetables?

Absolutely! This recipe is a great way to experiment. Try bell peppers, zucchini, or even mushrooms.

Is it okay to use fresh tomatoes instead of canned?

Yes, fresh tomatoes work just fine. You’ll need about two cups.

How do I make it thicker?

You could blend a portion of the soup with a stick blender to give it a thicker texture.

Is this soup suitable for vegans?

Indeed it is! Just make sure your vegetable broth is vegan-friendly.

Recipes you may like

If you’re enjoying this vegetable soup, you’ll definitely want to try these other delicious recipes:

Easy carrot cake – moist, tender, and loaded with flavor
Strawberry rhubarb pie – a seasonal classic

Happy cooking, and don’t forget to share your kitchen triumphs with me in the comments!

Hearty Vegetable Soup

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Author: Jake
Total Time: 30 minutes
Yield: 6 servings 1x

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Description

A comforting and versatile vegetable soup recipe perfect for busy weekdays.

Instructions

Start by grabbing a large pot and set it on medium-high heat. Pour in 2 Tbsp olive oil. Toss in your chopped carrots, celery, and onion. Sauté these veggies for about 5 minutes, stirring occasionally until they’re soft and aromatic.
Add the minced garlic and let it cook for about 30 seconds. Then, pour in the vegetable broth and diced tomatoes with their liquid. Mix in the chopped potatoes and green beans. Sprinkle in the Italian seasoning, salt, and black pepper. Stir it all together.
Bring the mix to a boil and then lower the heat to let it simmer for around 8-10 minutes until the potatoes, carrots, and green beans are fork tender.
Once your veggies reach peak tenderness, add the frozen corn and peas. Cook for an additional 2 minutes until heated through.