Easy One-pot Vegetable Soup
This easy one-pot vegetable soup recipe is packed with colorful vegetables, rich tomato flavor, and simple pantry ingredients that come together in just about 20 minutes. It’s the kind of healthy vegetable soup recipe that works perfectly for busy weeknights, quick lunches, or meal prep for the week ahead.
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If you’re new to cooking homemade soup from scratch, this recipe is a great place to start. Using frozen mixed vegetables cuts down on prep time, so you can make a quick vegetable soup for dinner without spending forever chopping vegetables. It’s warm, filling, budget-friendly, and easy to customize with pasta, rice, or beans.
I started making this shortcut vegetable soup on evenings when I needed something healthy but didn’t feel like making a complicated meal. One chilly night, I tossed together frozen vegetables, canned tomatoes, broth, and a handful of spinach, and the result tasted like it had simmered all afternoon. Since then, this cozy one-pot vegetable soup has become one of my favorite “clean out the pantry” dinners.
What are the health benefits of this soup?
This healthy homemade vegetable soup is loaded with nourishing ingredients that make it both satisfying and good for you.
- Vegetables provide fiber, vitamins, and minerals.
- Tomatoes add vitamin C and antioxidants.
- Spinach or kale bring iron and leafy green goodness.
- Broth keeps the soup light yet filling.
- Beans or pasta can add extra protein and texture.
This low calorie vegetable soup recipe is a great option for meal prep, light dinners, or adding more vegetables to your meals.
RELATED: Whether you’re craving a big warm bowl for dinner or want to stock your fridge with something healthy, this Easy Italian Minestrone Soup is the way to go. It’s tasty, healthy, fun to make ahead, and makes your whole house smell amazing. Give it a try and don’t be surprised if it becomes a regular in your kitchen too!
Ingredients you’ll need to make Vegetable Soup from scratch
- Olive Oil – Used for sautéing the onion and garlic, giving the soup a rich base flavor.
- Onion – Adds sweetness and savory flavor to the broth.
- Garlic – Fresh garlic gives the soup a cozy homemade taste.
- Frozen Mixed Vegetables – A huge time-saver for this easy one-pot vegetable soup recipe. Most bags include carrots, peas, corn, and green beans.
- Diced Tomatoes – Adds acidity, color, and rich tomato flavor to the soup.
- Vegetable or Chicken Broth – Creates the soup base. Use vegetable broth for a vegetarian soup recipe.
- Italian Seasoning – A simple mix of herbs that gives the soup classic comfort food flavor.
- Salt and Black Pepper – Helps balance and brighten all the flavors.
- Spinach or Kale – Adds leafy greens and extra nutrition right at the end of cooking.
Optional:
- Pasta, Rice, or Beans – Great for making the soup heartier and more filling.
Step-by-step instructions for making One-Pot Vegetable Soup from scratch
1. Sauté the onion and garlic
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and garlic, cooking for 2–3 minutes until softened and fragrant.
2. Add the vegetables and broth
Stir in the frozen mixed vegetables, diced tomatoes with their juice, broth, and Italian seasoning.
3. Simmer the soup
Bring the soup to a gentle boil, then reduce the heat and simmer for 8–10 minutes until the vegetables are tender and heated through.
4. Add the greens
Season with salt and black pepper. Stir in the spinach or kale and cook for another 2–3 minutes until wilted.
5. Add optional extras
If using pasta, rice, or canned beans, stir them into the soup and cook until heated through and tender. Add extra broth if you prefer a thinner soup.
6. Serve hot with crusty bread, crackers, or a simple green salad.
Make this Vegetable Soup Recipe then check out my Mexican Tomato Gazpacho Soup (Ready in 15 Minutes), my Stovetop Cabbage Roll Soup and more of my healthy soup recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I use fresh vegetables instead of frozen?
Yes! Fresh carrots, celery, green beans, zucchini, or potatoes work great in this homemade vegetable soup.
Can I make this soup vegan?
Absolutely. Just use vegetable broth and skip any animal-based add-ins.
What can I add for more protein?
Canned beans, lentils, shredded chicken, or chickpeas are all great additions.
Can I freeze vegetable soup?
Yes. This freezer-friendly vegetable soup stores very well for future meals.
How can I make the soup thicker?
Use less broth or add cooked potatoes, rice, or more pasta to create a heartier texture.
How do I store leftovers of Vegetable Soup?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. If you plan to freeze it, you may prefer adding pasta or rice after reheating so it keeps the best texture.
This easy vegetable soup recipe is proof that healthy comfort food doesn’t need to take hours to make. With simple ingredients and one pot, you can have a warm and hearty homemade meal on the table fast. Keep this quick vegetable soup recipe handy for busy nights when you want something cozy, nourishing, and full of flavor.
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Easy Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 16 oz frozen mixed vegetables (carrots, peas, corn, green beans)
- 14.5 oz diced tomatoes (canned with juice)
- 4 – 6 cups vegetable or chicken broth (depending on your desired consistency)
- 1 teaspoon dried Italian seasoning (or a mix of thyme and basil)
- Salt and black pepper (to taste)
- 2 cups chopped spinach or kale (fresh or frozen )
Optional
- 1 cup quick-cooking pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing 2–3 minutes until softened.2 tablespoons olive oil, 1 small onion, 2 cloves garlic
- Add frozen vegetables, diced tomatoes (with juice), 4 cups of broth, and Italian seasoning. Stir well.16 oz frozen mixed vegetables (carrots, peas, corn, green beans), 14.5 oz diced tomatoes, 4 – 6 cups vegetable or chicken broth, 1 teaspoon dried Italian seasoning
- Bring to a boil, then reduce to a simmer for 8–10 minutes, until vegetables are heated through.
- Season with salt and pepper. Stir in spinach or kale and cook 2–3 minutes until wilted.Salt and black pepper, 2 cups chopped spinach or kale
Optional:
- Add quick-cooking pasta, rice, or canned beans, and cook until tender and heated, about 10 minutes. Add additional broth if desired.1 cup quick-cooking pasta
Nutrition
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Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!More Easy Soup Recipes
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