Vegetable Soup is hearty and savory, full of nourishing veggies like tomatoes, corn, green beans, celery, and potatoes, ready in under 45 minutes!

It’s cold outside, which means we’re warming up in the kitchen with all of our favorites like Ultimate Slow Cooker Pot Roast, Classic Beef Chili and Ultimate Sloppy Joes! This vegetable soup recipe is really versatile. You can use whatever veggies that are in season, or this is a great recipe to use up leftover veggies from the night before. I’ve also made this using Italian seasoning or oregano, parsley, and thyme with various different types of broth before with a lot of success.


1/4 cup olive oil

1 yellow onion diced

2 stalks celery diced

2 cloves garlic minced

2 teaspoons kosher salt

1/2 teaspoon coarse ground black pepper

1 large potato peeled and diced

2 carrots sliced

1 cup corn

1 cup peas

1 cup green beans chopped

2 vine tomatoes diced

4 cups chicken broth

2 cups V-8 juice


Note: click on times in the instructions to start a kitchen timer while cooking.

In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent before adding in the rest of the ingredients and bringing to a boil, then reducing to a simmer for 30 minutes.

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