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Make this Easy vegetable soup for a heartwarming meal. So delicious and comforting, that you can never have enough of this healthy homemade soup. Hearty, savory, full of nourishing veggies, and ready in just 30 minutes!
Serve this soup with my homemade dinner rolls or a side of salad like this Italian Chopped Salad.
This Healthy Vegetable Soup recipe makes about 4-5 servings. Feel free to double up if making large amounts. It’s packed with vegetables and very easy to make. Some people may not like to have soup in the summer but we love it all year round! You can use different veggies you have handy for this easy vegetable Soup. This vegan-friendly soup is packed with nutrition and so filling.
Recipe Highlight
- Good for you: loaded with good-for-you ingredients that keep you full while nourishing your body. Protein-packed chickpeas and nutrient-dense veggies.
- Easy to make: So easy to make this vegetable soup. Keep the kids happy with some pasta while sneaking some veggies in. Ready in just 30 minutes.
Ingredients you will need
- Olive oil: or avocado oil
- Apple cider vinegar
- Veggies: Onion, Celery, Bell peppers, Asparagus, zucchini, fresh or frozen corn, and tomatoes
- Garlic: use fresh garlic if possible
- Wholewheat pasta of choice
- Chickpeas (15 oz) rinsed and drained
- Vegetable Broth
- Fresh thyme leaves
- Bay Leaf
- Kosher salt
How to make this veggie soup
- Heat olive oil in a large, thick-bottomed pot on medium-high heat. Add the onion, celery, and bell pepper and cook for 5-6 minutes until softened.
- Add the minced garlic and cook for a minute more, until fragrant.
- Next, add the stock, bay leaf, thyme, vinegar and bring to a simmer, then add the zucchini, asparagus, corn, tomatoes, chickpeas, and pasta
- Cook for 8-10 minutes until the vegetables and the pasta are cooked through.
- Garnish with fresh herbs of choice and enjoy!
Recipe notes and tips
- Oil: any oil of choice would work.
- Broth: we used vegetable broth but you can use chicken or beef broth. Don’t have broth? Just use water.
- Veggies: add in any of your favorite veggies.
- Chickpeas: instead of chickpeas consider using beans
- Pasta: this is optional but a nice touch to make it a filling meal. Use any healthier pasta of choice.
- You can make this in your slow cooker or instant pot.
- Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Frequently asked questions
It is quite easy to make homemade vegetable soup from scratch. All you need is some veggies, broth, salt, pepper, and some herbs. It can be made on your stovetop, instant pot, or slow cooker. Cook some onions with a bit of oil, add broth, veggies, and pasta or beans (if using) and let it simmer and cook for about 20 minutes until veggies are tender. Easy peasy!
Yes, you can use just water in place of broth to make soup. Once the veggies start to cook, add some herbs and flavorful ingredients like onions and garlic to make a flavorful soup. If you are using chicken, cook the chicken in water and use the chicken water broth to make the soup.
There are different ways to thicken your vegetable soup. The first two options would be to use a bit of flour or cornstarch. Another option would be to remove some of the vegetables in your soup, about one cup, blend it, return it back into the pot, and allow to simmer for another 5-10 minutes.
More healthy soups
- Mexican Chicken Soup
- Sausage and white bean soup
- Chicken and Cabbage soup
- Creamy Chicken noodle soup
- Vegetable Beef soup
- Chicken Lemon Rice soup
- Roasted Pumpkin Soup
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Easy Homemade Vegetable Soup
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Apple cider vinegar
- 1 Onion, diced
- 1 Celery Rib, sliced
- 1 Red Bell Pepper, diced
- 3 Cloves Garlic, minced
- 1/2 pound Asparagus, cut into 1-inch chunks
- 1 Medium Yellow zucchini, diced
- 1/2 Cup Corn, fresh or frozen
- 1/2 Cup Wholewheat pasta of choice
- 1 Can Chickpeas (15 oz), rinsed and drained
- 2 Roma tomatoes, diced
- 6 Cups Vegetable Broth
- 1 teaspoon Fresh thyme leaves
- 1 Bay Leaf
- 1 teaspoon Kosher salt
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large, thick-bottomed pot on medium-high heat. Add the onion, celery, and bell pepper and cook for 5-6 minutes until softened.
- Add the minced garlic and cook for a minute more, until fragrant.
- Add the stock, bay leaf, thyme, vinegar and bring to a simmer, then add the zucchini, asparagus, corn, tomatoes, chickpeas, and pasta
- Cook for 8-10 minutes until the vegetables and the pasta are cooked through.
- Garnish with fresh herbs of choice and enjoy!
Notes
- Oil: any oil of choice would work.
- Broth: we used vegetable broth but you can use chicken or beef broth. Don’t have broth? Just use water.
- Veggies: add in any of your favorite veggies.
- Chickpeas: instead of chickpeas consider using beans
- Pasta: this is optional but a nice touch to make it a filling meal. Use any healthier pasta of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
