This super easy 30-minute vegetable soup checks all the right boxes: fast, easy, delicious, nutritious, comforting, and filling! Easy to customize, makes great leftovers, and fits perfectly into the week’s meal planning.
Ready for all the soup recipes? Check out some of my favorites: Sausage and White Bean Soup, Creamy Butternut Squash, and Roasted Cauliflower Soup when the urge hits you.
Why this Recipe Works
Fresh vegetables — Sure, you can make this dish with frozen veggies if you like, but there’s something about the fresh veggies in this vegetable soup that just makes it taste crisper, healthier, fresher (okay that one was obvious).
Beef broth — No need to make fresh broth here. Canned or boxed broth will work just perfectly, which is key in getting this soup ready to devour in less than 30 minutes.
Leftovers — Ah, man, I love it when we have leftover soup! So easy to reheat and tastes just as good (if not better) as it did the first day. I tend to make extra just so I can have leftovers.
Freezing — Also, this soup freezes really well, so if you want to make a double batch and freeze half in an airtight container for a few weeks from now, I promise it’ll be worth the extra effort.
Ingredients
- Butter — I use unsalted butter because I like to add salt and pepper to taste as the soup is cooking but you can also use salted butter if you prefer.
- Onion — Any kind of onion will work in the soup but I tend to go for milder onions like white or yellow.
- Garlic — I use the minced garlic from a jar but you can mince your own garlic if you prefer.
- Beef Broth — Here again I choose the low sodium versions of beef broth but you can use regular if you like. I have also made this vegetable soup with chicken broth and vegetable broth too.
- Fire Roasted Tomatoes — Purchase canned fire roasted tomatoes. I prefer name brands, I just think they are more flavorful.
- Green Beans — Fresh green beans work best but you could also use frozen, and then I’d go for canned as a last option.
- Celery Stalks — Any kind of fresh celery will work here.
- Whole Carrots — Same goes for carrots. Chop up whole carrots, they are more flavorful than baby carrots in my opinion.
- Broccoli — Fresh broccoli is my preference but frozen works too.
- Salt and Cracked Black Pepper — Any kind of salt and pepper you have on hand will work.
- Parmesan, Fresh Basil or Thyme — What do you love in your soup? Fresh herbs, parmesan, or all of the above? Add them in!
Here’s How you Make it
- Melt butter in a large soup pot. (photo 1)
- Add the diced onions and saute them down for about 2 minutes until they get tender and translucent. Add the garlic and stir for 1 minute or until fragrant. (photo 2)
- Now pour in the beef broth, the water, and the fire-roasted tomatoes. Let the soup come to a boil. (photo 3)
- Add the chopped veggies (green beans, celery, carrots, and broccoli) and continue to boil for another 5-6 minutes. Now you’ll add salt and pepper to your taste. (Be generous.) (photo 4)
- Finally, garnish with parmesan and fresh herbs like basil or thyme if you like, and serve. (not pictured)
Ideas for Customizing This Recipe
- Use chicken or vegetable broth if you prefer.
- Switch up the veggies and use what you have on hand. Some of my favorites include zucchini, yellow squash, cauliflower, and corn.
- Spice up your soup by adding a teaspoon or two of red pepper flakes to the soup with the salt and pepper.
- Add a little protein by putting a can of drained and rinsed beans into the soup. Some of my favorites are navy, cannelloni, and chickpeas.
- Make the soup a little herbier by adding in dried or fresh chopped herbs to the mixture like basil, thyme, or oregano, or a tablespoon of Italian seasoning would work too.
- Add a parmesan rind to the soup as it boils to give the vegetable soup a cheesy, earthy flavor. (Take the rind out before serving.)
- Finish the soup with a tablespoon of lemon juice for a little bite and acidic kick.
Best Vegetables to Put In Soup
I love veggie soup! Here are some of my go-to vegetables I love to add:
- Broccoli
- Green beans
- Carrots
- Celery
- Zucchini
- Yellow squash
- Mushrooms
- Corn
- Peas
- Edamame
- Peppers — all kinds
- Squash
- Lentils
- Beans (not a veggie, but still good!)
- Mushrooms
- Kale
- Cabbage
- Onion
What to Serve with Vegetable Soup
- I like to serve my soup with oyster crackers, rolls, pieces of baguette, or breadsticks for dipping.
- To make this soup a little more hearty, you could serve it over white or brown rice or a small pasta like orzo.
- Want to go all crazy with the veggies? Serve this soup with a small side garden salad.
- A slider, baked potato, or veggie wrap also goes great with this vegetable soup.
- Homemade Buttermilk Biscuits are a perfect side dish for any soup!
Expert Tips
- If you are going to freeze some of the soup for later, make sure you let the leftovers come to room temperature before putting in airtight containers and freezing. Vegetable soup will keep in the freezer for up to 5 months.
- I prefer to thaw soup in the fridge overnight and then reheat it on the stovetop if I’m heating up a bunch of it. If it’s just a single serving, I’ll use the microwave.
- If you like your veggies a little on the crispier side, only boil for 4-5 minutes.
More Soup Recipes
- Lemon Orzo Chicken Soup
- Olive Garden Chicken Gnocchi Soup
- Instant Pot Pasta e Fagioli Soup
- Butternut Squash Soup
If you make this quick and simple vegetable soup, please rate the recipe below and be sure to snap a photo and tag me on social media, I love to see what you’re up to in the kitchen!
Vegetable Soup
Ingredients
- 2 tablespoons butter
- ½ onion - diced
- 3 teaspoons minced garlic
- 3 cups beef broth
- 3 cups water
- 1 15-ounce can fire roasted tomatoes
- ½ pound green beans - chopped into 1-inch pieces
- 3 celery stalks - chopped
- 3 whole carrots - sliced
- 1 head broccoli - chopped (about 2 cups broccoli florets)
- 1 teaspoon salt - more to taste
- cracked black pepper - to taste
- parmesan, fresh basil or thyme - for garnish, optional
Instructions
- In a large pot, melt butter.
- Add onions and saute about 2 minutes til tender and translucent.
- Stir in garlic for 1 minute til fragrant.
- Add beef broth, water, and fire roasted tomatoes. Bring to a boil.
- Add green beans, celery, carrots, and broccoli. Boil til tender, about 5-6 minutes.
- Add salt and pepper. Taste, add more salt if needed. Garnish with parmesan cheese and fresh basil or thyme if desired and serve.
great
nice