This Easy Homemade Vegetable Soup Recipe is ready in 30 minutes! It's the best healthy vegetarian soup, loaded with vegetables and it's SO much tastier 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.
Vegetable broth. You can use homemade broth, chicken broth or stock, or even a carton of tomato soup for a different flavor and creamier texture! Vegetables. This soup uses about 7 cups of vegetables , all of which can be swapped out for your favorite vegetables. Not a fan of bell peppers? Replace them with something else! Other suggestions are: broccoli, zucchini, cauliflower, spinach, kale, potatoes, sweet potatoes, etc.
Kidney Beans. You can use any variety of beans you'd like, and add 1 more can if you love beans, or if you want to give this vegetarian soup an extra boost of protein.
Diced tomatoes. I really love using fire roasted diced tomatoes in this easy vegetable soup for some extra flavor! You can use any variety of diced tomatoes you prefer!