Easy Vegetable Soup Recipe

There's something almost magical about a pot of vegetable soup simmering on the stove. It’s a warm, welcoming hug in a bowl, you know?

This particular recipe is my absolute go-to, a true kitchen hero that never fails to satisfy. It’s incredibly simple, but the flavors are anything but basic.

Why This Soup Feels Like Home

This isn't just food; it's a feeling of comfort and well-being. The light tomato broth is so inviting, and it’s absolutely packed with colorful, good-for-you veggies.

Honestly, making this soup feels like a small act of self-care. It’s the meal I make when I need something that’s both nourishing and deeply comforting.

Ingredients Needed for the Recipe

• 3 tablespoons olive oil
• 2 cups chopped onion (1 large)
• 1 ½ cups chopped carrot (3 to 4 carrots)
• 1 ½ cups chopped celery (2 to 3 stalks)
• 2 tablespoons tomato paste
• 4 teaspoons minced garlic (4 cloves)
• ¾ teaspoon ground fennel seed
• ½ teaspoon ground black pepper
• ½ teaspoon fine sea salt, plus more to taste
• ⅛ to ¼ teaspoon crushed red pepper flakes (optional for heat)
• 1 (15oz) can diced tomatoes with their liquid
• 6 cups stock or broth (veggie or chicken)
• 2 cups chopped potato (2 medium)
• 3 to 4 heaped cups chopped or shredded cabbage
• 2 bay leaves
• 1 cup frozen peas
• ½ teaspoon apple cider vinegar or fresh lemon juice (optional)

What's The Best Pot For The Job?

You really can’t go wrong with a heavy-bottomed Dutch oven. It distributes heat so evenly, preventing any pesky scorching on the bottom.

A large stockpot works beautifully, too, just as long as it gives your veggies plenty of room to swim around comfortably.

How to make Easy Vegetable Soup?

Sauté the vegetables

Warm the olive oil in your big pot over a nice medium heat. Toss in the onions, carrots, celery, and that glorious tomato paste.

Give it a good, frequent stir for about 8 to 10 minutes. You’ll know it’s ready when the veggies have softened and the whole kitchen smells incredible.

Add aromatics

Now, for the flavor boost! Stir in the garlic, fennel, black pepper, salt, and those red pepper flakes if you're using them.

Just cook it all for one minute—seriously, just sixty seconds. This quick toast wakes up all those spices and makes their flavor pop.

Build the soup base

Time to bring it all together. Pour in the canned tomatoes with all their juicy liquid and your chosen broth.

Add the potatoes, cabbage, and those fragrant bay leaves. Crank the heat up to medium-high and bring everything to a lively boil.

Simmer

Partially cover the pot with a lid and then reduce the heat down to a gentle, low simmer. Let it bubble away happily for about 20 minutes.

You’re waiting for the potatoes and other veggies to become perfectly tender. Then, stir in the frozen peas for just five more minutes.

To finish

Take the pot off the heat and don’t forget to fish out those bay leaves! Stir in the little bit of apple cider vinegar or lemon juice.

This last, tiny splash is the secret weapon—it brightens every single flavor. Taste it, and add more salt, pepper, or even a bit more vinegar until it’s just right for you.

Tips

Don't rush the initial sauté; letting the onions, carrots, and celery soften properly builds a sweet, deep foundation for your entire soup.

That final hit of acid—whether from vinegar or lemon—is non-negotiable. It lifts all the other flavors and makes the soup taste complete.

Feel free to use what you have! This recipe is a fantastic guide, but your fridge’s vegetable drawer is the real inspiration here.

Can I Make This Soup In A Slow Cooker?

Absolutely, you can. Sauté those initial vegetables and tomato paste in a skillet first—it’s worth the extra pan for the flavor.

Then, just dump everything except the peas and vinegar into your slow cooker. Cook on low for 6-7 hours or high for 3-4, adding the peas right at the end.

How To Make It A More Substantial Meal

This soup is wonderfully adaptable. For a heartier, protein-packed version, stir in a can of rinsed white beans or chickpeas with the potatoes.

You could also add a cup of dried pasta about 10 minutes before the soup is finished simmering. Just be aware it will soak up some broth as it sits.

What Are The Best Ways To Store And Reheat Leftovers?

Let the soup cool completely before storing it in airtight containers. It will keep beautifully in the fridge for up to 4 days, tasting even better the next day.

For reheating, gently warm it on the stovetop over medium-low heat. If it’s thickened up too much, just add a splash of water or broth to loosen it back up.