Easy Vegetable Soup (Fresh or Frozen Veggies)

What Makes This Recipe Work

Adding the vegetables in stages keeps everything tender at the same time instead of turning the potatoes to mush while the green beans stay crisp. Because the base is broth and tomatoes, it freezes cleanly and adapts to whatever is in the crisper drawer.

Ingredients for Easy Vegetable Soup (Fresh or Frozen Veggies)

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 medium russet potatoes, peeled and diced 1/2 inch
• 1 (14.5 oz) can diced tomatoes, with juices
• 6 cups vegetable broth
• 2 cups green beans, trimmed and cut, fresh or frozen
• 1 medium zucchini, diced
• 1 1/2 cups frozen corn or peas
• 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper

How to Make Easy Vegetable Soup (Fresh or Frozen Veggies)

1. Warm the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 6 minutes, until slightly softened.
2. Stir in the garlic and Italian seasoning and cook for 30 seconds, until fragrant.
3. Add the potatoes, broth, diced tomatoes, and salt, then bring to a boil.
4. Reduce the heat and simmer for 10 minutes, until the potatoes are almost tender when pierced.
5. Add the green beans and zucchini and simmer for 10 more minutes, until all the vegetables are tender but still hold their shape.
6. Stir in the frozen corn or peas and cook 5 minutes more; they only need to heat through.
7. Season with black pepper, add a squeeze of lemon juice or a splash of vinegar, and let the soup rest 5 minutes before serving.

Tips for the Best Easy Vegetable Soup (Fresh or Frozen Veggies)

• Use a simple base formula: 1 onion, 2 carrots, 2 celery stalks, 1 starchy vegetable, 2 firm vegetables, and 1 soft vegetable.
• Cut firm vegetables smaller than soft ones so everything finishes cooking at the same time.
• Season in layers: salt the onions as they cook, then taste the broth again at the end.
• A splash of lemon juice or vinegar right before serving makes the vegetables taste brighter.

Variations and Substitutions

• Creamy vegetable soup: blend 2 cups of the finished soup and stir it back in, or stir in 1/2 cup of cream and warm it through.
• Slow cooker vegetable soup: add the broth, tomatoes, potatoes, carrots, and celery to the slow cooker and cook on LOW 6 to 7 hours; add the zucchini and corn for the last 30 minutes.
• For a beefy bowl, brown 1 lb of ground beef with the onion first; that is where Hamburger Soup comes in.

How to Store and Reheat

• Refrigerate for up to 5 days; the vegetables soften further, so reheat just until hot.
• Freeze for up to 3 months; thaw overnight and add a handful of fresh vegetables when reheating for better texture.

Easy Vegetable Soup (Fresh or Frozen Veggies) FAQ