Old-Fashioned Vegetable Soup

A cozy, hearty homemade vegetable soup packed with tender vegetables, herbs, and a flavorful broth. It is simple, comforting, and perfect for a family dinner or chilly day.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 6
Calories: Approximately 180 calories per serving

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

3 medium carrots, peeled and sliced

2 celery stalks, sliced

2 medium potatoes, peeled and diced

1 cup green beans, cut into small pieces

1 cup corn, fresh or frozen

1 cup green peas, fresh or frozen

1 can (14.5 oz) diced tomatoes

6 cups vegetable broth

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1 teaspoon dried Italian seasoning

1/2 teaspoon dried thyme

1 bay leaf

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice, optional

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.

Add the garlic and cook for about 30 seconds.

Add the potatoes, green beans, corn, peas, diced tomatoes, vegetable broth, salt, black pepper, Italian seasoning, thyme, and bay leaf.

Bring the soup to a gentle boil. Reduce the heat, cover, and simmer for 25–30 minutes, or until the potatoes and vegetables are tender.

Remove the bay leaf. Stir in the fresh parsley and lemon juice if using.

Taste and adjust the salt and pepper. Serve hot with crusty bread or your favorite side.

Nutrition Information

Approximate per serving, based on 6 servings:

Calories: 180 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 6 g
Saturated Fat: 1 g
Fiber: 6 g
Sugar: 9 g
Sodium: 650–750 mg
Cholesterol: 0 mg

Nutrition values can vary depending on the vegetables, broth, and exact ingredient brands used.

Q&A

Can I make this soup ahead of time?

Yes. Store it in an airtight container in the refrigerator for up to 4 days. The flavor often becomes even better the next day.

Can I freeze vegetable soup?

Yes. Allow the soup to cool completely, then freeze it in airtight containers for up to 3 months. Potatoes may become slightly softer after freezing.

Can I use frozen vegetables?

Absolutely. Frozen peas, corn, green beans, or mixed vegetables work very well and make the recipe even quicker.

Can I add meat?

Yes. You can add cooked shredded chicken, beef, turkey, or sausage if you want a heartier soup.

How can I make it thicker?

Mash some of the cooked potatoes directly in the pot, or simmer the soup uncovered for several extra minutes.

Can I make it vegetarian?

Yes. Use vegetable broth and check that your canned ingredients are vegetarian-friendly.

How do I make it vegan?

Use vegetable broth and olive oil. The recipe is naturally vegan when these ingredients are used.

How do I reduce the sodium?

Use low-sodium vegetable broth and reduce the added salt. You can adjust the seasoning at the end.

Can I add other vegetables?

Yes. Zucchini, cabbage, spinach, mushrooms, bell peppers, or chopped cauliflower can be added according to your preference.