Easy Homemade Vegetable Soup

By Rena |

Make this Easy vegetable soup for a heartwarming meal. So delicious and comforting,  you can never have enough of this healthy homemade soup.  Hearty, savory, full of nourishing veggies, and ready in just 30 minutes! 

top view of vegetable soup in a bowl

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.

Why make this heart healthy soup

  • 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.
hand holding bowl of vegetable soup

Ingredients you will need

  • Olive oil
  • Apple cider vinegar
  • Veggies: Onion, Celery, Bell peppers, Asparagus, zucchini, fresh or frozen corn, and tomatoes
  • Garlic
  • 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!
close up of veggie soup with spoon in it

FAQ’s 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 in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

How do you make vegetable soup from scratch

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!

Can i make soup in just water

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.

How do you thicken vegetable soup

There are different ways to thicken your vegetable soup. 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 and return it back into the pot and allow to simmer for another 5-10 minutes.

vegetable soup

Other easy and healthy soup

top view of soup bowl with spoon in it

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hand holding bowl of vegetable soup

Easy Homemade Vegetable Soup

Delicious easy to make vegetable soup thats packed with good for you veggies and ready in just 30 minutes.
5 from 1 vote
Print Pin Rate
Course: Side Dish, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 238kcal
Author: Rena

Ingredients

  • 1 Tbsp Olive oil
  • 1 Tbsp Apple cider vinegar
  • 1 Onion diced
  • 1 Celery Rib sliced
  • 1 Red Bell Pepper diced
  • 3 Cloves Garlic minced
  • 1/2 Lb 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 Tsp Fresh thyme leaves
  • 1 Bay Leaf
  • 1 Tsp 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

Substitutes:
  • 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.
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 238kcal | Carbohydrates: 38g | Protein: 10g | Fat: 6g | Sodium: 2324mg | Potassium: 658mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2580IU | Vitamin C: 58.6mg | Calcium: 79mg | Iron: 3.3mg
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