This post may contain affiliate links. Please read our disclosure policy.
This delicious Vegetable Soup is one of my go-to recipes when I want something warm, nourishing, and simple without feeling heavy. It is packed with vegetables, simmered in a flavorful broth, and perfect for using up what you already have in the fridge. I love making a big pot of this at the beginning of the week so lunches and quick dinners are already handled. It is cozy, filling, and one of those recipes that just makes you feel good.
👉 Try it with my Vegetable Noodle Soup or Lentil Stew next!
Vegetable soup is a hearty and comforting meal made with sweet potatoes, carrots, tomatoes, chickpeas, and kale simmered in a flavorful broth. This easy soup recipe is perfect for meal prep, freezer meals, and busy weeknights. Simple seasonings bring out the natural flavor of the vegetables without overpowering them. This vegetable soup is filling, wholesome, and great for lunch or dinner.
Why you’ll love this recipe…
This is the kind of soup I make when I want something comforting but still loaded entirely with vegetables. It is hearty enough to be a full meal, yet light and fresh at the same time. I also love how flexible it is, which makes it perfect for cleaning out the fridge.
It reheats beautifully, freezes well, and tastes even better the next day.
⏰ Total Time: About 40 minutes
🍂 Perfect For: Cozy dinners, meal prep, meatless meals
🛒 Key Ingredients: Sweet potato, chickpeas, tomatoes, kale
🍽️ Servings: 6
🥄 Skill Level: Easy
🧊 Storage: Great for fridge and freezer
👉 Try it with my Easy Red Beans and Rice or Spanish Rice Soup next!
Made With Love,
What You’ll Need for Vegetable Soup
This recipe uses simple vegetables and pantry staples to create a rich, flavorful broth.
- Olive Oil: Helps sauté the vegetables and adds richness
- Garlic & Dried Herbs: Add warmth and depth
- Diced Tomatoes & Vegetable Broth: Create the soup base
- Green Beans & Zucchini: Add texture and color
👉 If you enjoy vegetable-packed dinners, you might also like my Vegetable Noodle Soup.
Full Ingredients List
- Olive oil
- Yellow onion
- Sweet potato
- Carrots
- Salt
- Black pepper
- Dried oregano
- Dried rosemary
- Bay leaves
- Minced garlic
- Diced tomatoes
- Vegetable broth
- Frozen green beans
- Zucchini
- Chickpeas
- Kale
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Vegetable Soup
Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add onion, carrots, and sweet potato and cook until slightly softened.
Step 3: Stir in salt, pepper, oregano, rosemary, bay leaves, and garlic.
Step 4: Add diced tomatoes, vegetable broth, green beans, zucchini, and chickpeas.
Step 5: Bring to a gentle boil, then reduce heat and simmer until vegetables are tender.
Step 6: Stir in kale and cook just until wilted.
Step 7: Remove bay leaves and adjust seasoning if needed.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Vegetable Soup Variations
- Add white beans or lentils for extra protein
- Use spinach instead of kale
- Stir in cooked pasta or rice to make it even heartier
👉 For another yummy soup, try my Vegetable Noodle Soup.
My Pro TipS
Tips and Tricks
- Cut vegetables into similar-sized pieces so they cook evenly
- Add the kale at the very end to keep it bright and tender
- Taste and adjust seasoning after simmering
Recipe FAQs – Vegetable Soup
Yes, this soup is perfect for meal prep and tastes better the next day.
Absolutely. Let it cool completely before freezing for best results.
Yes, cooked chicken or sausage can be added if desired.
👉 If you like hearty soups, check out my Lentil Stew.
Serving Suggestions
- Serve with bread or rolls
- Top with grated Parmesan
- Pair with a simple side salad
Make-Ahead, Storage & Reheating
- Fridge: Store for up to 5 days
- Freezer: Freeze for up to 3 months
- Reheat: Warm on the stove or microwave until heated through
👉 For more freezer-friendly meals, try my Creamy Chicken Noodle Soup.
More Great Soup Recipes
All Recipes
Vegetable Noodle Soup
Meatless
Lentil Stew
Meatless
Spanish Rice Soup
Slow Cooker
8 Can Chicken Taco Crockpot Soup
If you try this recipe, give it a rating. It helps others find the best recipes.
Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 medium sweet potato, peeled and diced
- 2 large carrots, peeled and sliced
- 2½ tsp salt
- 1 tsp black pepper
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tbsp minced garlic
- 1 28 oz can diced tomatoes
- 6 cups vegetable broth
- 1 cup frozen green beans
- 1 zucchini, diced
- 1 15 oz can chickpeas, drained and rinsed
- 2 cups chopped kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and sweet potato and cook 5–7 minutes until slightly softened.
- Stir in salt, pepper, oregano, rosemary, bay leaves, and garlic.
- Add diced tomatoes, broth, green beans, zucchini, and chickpeas.
- Bring to a boil, reduce heat, and simmer 20–25 minutes until vegetables are tender.
- Stir in kale and cook 3–5 minutes until wilted.
- Remove bay leaves and adjust seasoning.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
