This homemade vegetable soup recipe is easy to make in 30 minutes on the stovetop. It's nutritious, flavorful, loaded with vegetables and so much more delicious than canned soup! Plus it's freezer-friendly and makes great leftovers.
Add olive oil, onions and garlic to a large stockpot. Cook on medium-high heat until onions begin to soften (about 5 minutes)
Add green pepper, red pepper, carrots, celery and stir to coat the vegetables with olive oil.
Cover and cook for 5 minutes, stirring occasionally or until the vegetables are soft.
Add vegetable broth, Italian seasoning, sea salt, pepper, beans, diced tomatoes, peas, corn and green beans and stir.
Turn heat to high and bring mixture to a boil.
Reduce heat and simmer for 15-20 minutes or until vegetables are cooked.
Use a ladle to serve soup into bowls, top with parmesan cheese and fresh parsley.
Video
Notes
Ingredient Substitutions
Vegetable broth. Chicken broth is a good substitute.
Diced tomatoes. choose your favorite - we love fire-roasted.
Kidney Beans. We only use one can of beans in this vegetable soup recipe because they're not my husband's favorite (putting it lightly). Feel free to use any variety of beans and add 1 more can if you love beans.
Vegetables. Choose your favorite vegetables, just be sure to use 7 cups. Suggestions include: broccoli, zucchini, cauliflower, spinach, kale, potatoes, sweet potatoes, etc.
fresh vs. frozen. You can use frozen or fresh vegetables in this recipe with great results. I do not recommend using canned vegetables (besides the beans and tomatoes).
Store or FreezeStore in an airtight container in the refrigerator for up to 1 week. Or in the freezer for up to 2 months.