Brimming with flavorful, tender-crisp veggies in a hearty soup base, homemade vegetable soup is quick, easy, and can be made three ways!
Veggie-Packed Perfection!
- Cabbage, carrots, green beans, peppers, broccoli, and zucchini are cooked in a rich, beefy broth. It’s a delicious and fragrant soup perfect for a rainy day or sick day.
- Best of all worlds, this soup is naturally low in calories and carbs, as well as being easy, quick to make, and economical.
- There are so many ways to customize homemade vegetable soup! Use fresh, frozen, or canned vegetables, or bulk up the soup with cooked pasta, rice, or beans.
- Got leftovers? Leftover potatoes, spinach, corn, peas, or squash can easily go from the refrigerator to the soup pot, which saves time, money, and adds new flavor twists to homemade vegetable soup.
What’s in Homemade Vegetable Soup?
- Vegetables: Fiber-rich cabbage, carrots, broccoli, and zucchini stay tender-crisp as they gently simmer in the rich, tomatoey broth with the green beans and bell peppers. For softer veggie bits, use my instructions below for crock pot or Instant Pot. If you opt for frozen veg, no need to thaw. If using canned, drain and rinse before using.
- Soup: Beef broth, diced tomatoes, and tomato paste make up the savory base for homemade vegetable soup. Switch out the beef broth for a vegetable broth for a vegetarian soup.
- Seasonings: Dried herbs infuse the vegetables with earthy, garden flavor. The ones in the recipe give amazing flavor but if you want to experiment, try one of my seasoning blends, such as Italian, Cajun, taco, or fajita to give your soup a different character every time.
Versatile Veggie Soup Variations
- Make a batch (or two!) of veggie soup as a base and have a different version of it all week long. Add freshly cooked egg noodles, rice, potatoes, or pasta. Other options are drained and rinsed black beans, cannellini beans, kidney beans, or lentils. Even leftover chicken or beef can be tossed in for a heartier soup. For a little kick of heat, sprinkle in some red pepper flakes, diced green chilis, or chopped jalapenos.
- Pick your pot! This easy vegetable soup can be made in a soup pot, a crock pot, or an Instant Pot with delicious results every time! And if time is short, skip the prep time and use a bag or two of a mixed vegetable medley.
How to Make Vegetable Soup
On the Stovetop:
- In a large pot, cook the onion and garlic until soft (full recipe below).
- Stir in cabbage, carrots, and green beans and cook 5 minutes.
- Add remaining ingredients (except zucchini and broccoli) and bring to a boil.
- Reduce to a simmer, then stir in broccoli and zucchini and simmer just until they are tender-crisp.
In the Crockpot:
- In a skillet, cook onion and garlic in oil until softened.
- Add cabbage, carrots, and green beans. Cook for 5 minutes.
- Transfer mixture to a crockpot, stir in remaining ingredients.
- Cover and cook on low for 2 hours or on high for 1 hour.
In the Instant Pot:
- Sauté the onion and garlic in oil.
- Add cabbage, carrots, and green beans, and sauté for about 5 minutes.
- Add remaining ingredients.
- Seal the lid and set to high.
- Cook for 15 minutes and allow for a natural release.
Serving And Storing Veggie Soup
- Serve with a sprinkle of Parmesan cheese and a thick slice of a crusty baguette for dipping and dunking!
- Leftover homemade vegetable soup tastes even better the next day. Keep it in a covered container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave.
- Freeze soup in zippered bags for up to 6 weeks. Thaw in the refrigerator before reheating or thaw from frozen in a crockpot or on the stovetop on low.
More Savory Soups To Sip!
Did you enjoy this recipe for homemade Vegetable Soup? Leave a comment and rating below.
Vegetable Soup
This low-cal homemade vegetable soup is quick and easy to make, with a medley of colorful veggies in a rich tomato-based broth.
Equipment
Ingredients
- ½ medium onion diced
- 2 cloves garlic minced
- 4 cups chopped cabbage *
- 1 cup diced carrot
- 1 cup chopped green beans 1″ pieces
- 2 medium bell peppers chopped
- 1 (28 ounce) can diced tomatoes low sodium (undrained)
- 6 cups beef broth low sodium
- 2 Tablespoons tomato paste
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon pepper or to taste
- 2 cups broccoli florets
- 2 cups sliced zucchini
Instructions
- In a large pot, over medium heat, cook onion and garlic for 3-4 minutes, or until slightly softened, but not browned.
- Add cabbage, carrots, and green beans and cook 5 minutes.
- Add bell peppers, diced tomatoes, beef broth, tomato paste, thyme, basil, oregano, and pepper and stir to combine. Once soup reaches a boil, reduce heat to a simmer and cook for 6-7 minutes.
- Stir in broccoli florets and sliced zucchini then simmer for 5 minutes or until tender.
Notes
- *4 cups shredded cabbage should equate to approximately ¼ head of cabbage.
- Refrigerate leftovers for up to 4 days, or freeze for up to 6 months.
- You can reheat from frozen in a crockpot or on the stovetop on low heat.
Nutrition Information
Calories: 45 | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 423mg | Potassium: 399mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2354IU | Vitamin C: 52mg | Calcium: 53mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Spend With Pennies
So wonderfully hearty and healthy. Candace’s husband