Vegetable Soup Recipe: Quick, Easy & Delicious

Warm up with this thick, rich, and hearty vegetable soup recipe. Packed with fresh and frozen vegetables, fire-roasted tomatoes, and marinara sauce, this 30-minute recipe is perfect for busy weeknights or meal prep. Serve it with cornbread or toasted sourdough bread for a comforting and satisfying meal.

Why You’ll Love This Soup

• Quick and Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights or when you need a last-minute meal.
• Nutritious and Hearty: Packed with fiber, vitamins, and plant-based protein, this soup is both healthy and satisfying.
• Budget-Friendly: Using frozen vegetables and pantry staples keeps costs low without sacrificing quality.
• Customizable: Swap in your favorite vegetables or beans to make it your own. It’s a versatile base for countless variations.
• Perfect for Any Occasion: Whether it’s a light lunch, a comforting dinner, or a meal prep option for the week, this soup fits the bill.
• Freezer-Friendly: Make a big batch and freeze individual portions for easy meals later.

Ingredients You’ll Need To Make This Vegetable Soup

• 1 (32-ounce) vegetable broth
• 2 (14-ounce) cans fire-roasted tomatoes, undrained
• 1 (10-ounce) bag mixed vegetables (frozen)
• 1 (10-ounce) bag black-eyed peas (frozen)
• 1 (10-ounce) bag baby lima beans (frozen)
• 2 large russet potatoes, diced
• 1 (15.5-ounce) jar marinara sauce (e.g., Rao’s Homemade Marinara)
• 1 cup water
• 2 tablespoons olive oil
• Salt and pepper, to taste

Step-by-Step Instructions for Vegetable Soup Recipe

Step 1: Gather Ingredients

Lay out all your ingredients to streamline the cooking process.

Step 2: Prepare the Pot

Heat 2 tablespoons of olive oil in a large stock pot over medium heat.

Step 3: Add Broth and Tomatoes

Pour the vegetable broth and the undrained fire-roasted tomatoes into the pot. Stir to combine.

Step 4: Add Vegetables

Add the frozen mixed vegetables, black-eyed peas, baby lima beans, and diced potatoes to the pot.

Step 5: Mix in Marinara Sauce and Water

Stir in the marinara sauce and 1 cup of water to achieve the perfect soup consistency.

Step 6: Season the Soup

Season with salt and pepper to taste.

Step 7: Bring to a Boil

Turn the heat to medium-high and bring the soup to a boil.

Step 8: Simmer the Soup

Reduce the heat to medium-low and let the soup simmer for 20–25 minutes until vegetables are tender. Stir occasionally to ensure everything cooks evenly

Step 9: Test for Doneness

Check the potatoes and vegetables to ensure they’re tender. Adjust the seasoning if necessary.

Step 10: Serve and Enjoy

Ladle the soup into bowls and serve warm. Pair it with cornbread, crusty bread, or garnish with fresh parsley.

Are Fresh Vegetables Better Than Frozen?

When it comes to making vegetable soup, you might wonder: Are fresh vegetables better than frozen? The answer depends on your needs. Fresh vegetables often boast superior texture and flavor, making them an excellent choice when they’re in season and readily available.

However, frozen vegetables are a convenient and nutritious alternative. They’re often flash-frozen at their peak ripeness, preserving vitamins and minerals. Plus, they reduce prep time and minimize food waste, making them a budget- and time-friendly option for busy cooks. For this recipe, we use frozen vegetables for a no-fuss, quick meal that doesn’t compromise on taste or quality.

Dietitian Tips for the Best Vegetable Soup

• Fresh or Frozen Vegetables: While frozen vegetables save time, feel free to use fresh vegetables when in season for added flavor and texture.
• Herb Boost: Add fresh herbs like thyme, rosemary, or parsley for an extra flavor punch.
• Spice It Up: Add a pinch of chili flakes, smoked paprika, or a splash of hot sauce for a spicy twist.
• Add Protein: Add cooked green lentils or your choice of protein as this recipe is flexible for all dietary preferences.

Storage and Reheating

• Refrigerator: Store leftover soup in an airtight container for up to 3 days.
• Freezer: Freeze individual portions in freezer-safe containers for up to 3 months.
• Reheating: Warm on the stove over medium heat or microwave until heated through. Add a splash of broth or water if the soup has thickened.

Variations and Pairings

Variations:

• Substitute sweet potatoes for russet potatoes for a touch of sweetness.
• Add a handful of fresh spinach or kale in the last 5 minutes of cooking for a nutrient boost.
• Stir in cooked elbow pasta or quinoa for added texture and heartiness.

Pairings:

• Serve with freshly baked cornbread, garlic bread, or a toasted baguette.
• Pair with a side salad for extra fiber and nutrients.

We recommend pairing with this delicious, vegan cornbread recipe.

This vegetable soup recipe is thick, rich, and hearty. With its flexible ingredients and easy steps, it’s perfect for cooks of all skill levels. Plus, it’s budget-friendly, freezer-friendly, and full of wholesome goodness. Pair it with your favorite bread, and you’ve got a meal that’s as satisfying as it is simple. Enjoy the warmth and nourishment of this delicious homemade soup.