There is nothing better than a big bowl of soup on a chilly fall day! This Homestyle Vegetable Soup is full of tender vegetables, potatoes, beans, and sweet corn in a rich tomato broth. It is cozy, filling, and so easy to make.
I love having a pot of this soup simmering on the stove when the weather turns cool. If you love hearty vegetable soups, be sure to try my Minestrone Soup, too! And for even more cozy ideas, check out my Fall Soup Recipes.
Ingredients & Substitutions
- Olive Oil: Helps sauté the vegetables and adds flavor. You can use another neutral cooking oil.
- Vegetables: Onion, carrots, celery, garlic, green beans, corn, and spinach make up the vegetable base. Feel free to use what you have on hand.
- Tomato Paste: Adds rich tomato flavor and helps thicken the broth. You can skip it, but the soup will have a lighter tomato flavor.
- Seasonings: Italian seasoning, kosher salt, black pepper, and optional red pepper flakes add flavor. Adjust the red pepper flakes to your taste.
- Vegetable Broth: Use your favorite vegetable broth or stock. Chicken broth can also be used if you do not need the soup to be vegetarian.
- Fire-Roasted Diced Tomatoes: Regular diced tomatoes can be used instead.
- Yukon Gold Potatoes: These hold their shape well in the soup. Russet or red potatoes can also be used.
- Great Northern Beans: Cannellini or another white bean works well.
- Spinach: Fresh baby spinach wilts quickly. Chopped kale can be used instead; just give it a few extra minutes to cook.
- Lemon Juice: A little fresh lemon juice brightens the soup. You can leave it out if needed.
- Fresh Parsley: Adds a fresh finish. Fresh basil or extra spinach can be used instead.
Tips for the Best Homestyle Vegetable Soup
- Cut the vegetables evenly. Try to keep the carrots, celery, and potatoes close in size so they cook evenly.
- Take your time with the vegetables. Letting the onion, carrots, and celery soften before adding the broth builds more flavor.
- Don’t overcook the potatoes. Cook them until they are just tender so they hold their shape in the soup.
- Add the greens at the end. Spinach only needs a minute or two to wilt. If using kale, give it a few extra minutes to become tender.
- Taste before serving. The broth and tomatoes can vary in saltiness, so add more salt at the end as needed.
- Don’t skip the lemon juice. Just a little brightens all of the flavors and keeps the soup from tasting too heavy.
FAQs
Can I use different vegetables?
Absolutely! This soup is very flexible. You can add or swap vegetables such as zucchini, peas, bell peppers, or mushrooms. It is a great way to use what you have on hand.
Can I use fresh or frozen vegetables?
Yes. Fresh or frozen vegetables both work well. Frozen corn can be added right from the freezer, and frozen green beans can be used in place of fresh.
Can I use a different type of bean?
Of course! Cannellini beans, navy beans, or kidney beans can all be used in place of Great Northern beans.
Can I make this soup vegetarian?
Yes! As written, this soup is vegetarian as long as you use vegetable broth. Check the label on your broth if needed.
Can I make this soup ahead of time?
Yes! The flavors get even better as the soup sits. You can make it a day ahead, refrigerate it, and gently reheat it on the stovetop before serving.
Can I add protein to this soup?
Absolutely! Cooked shredded chicken, ground beef, Italian sausage, or turkey would all be delicious. Add cooked meat during the last few minutes of cooking, just long enough to heat it through.
What to Serve with Homestyle Vegetable Soup
- Crusty bread (like my French Baguette): Perfect for soaking up the tomato broth.
- Grilled cheese: Try my crispy grilled cheese sandwich for a classic pairing and great for dipping.
- Dinner rolls: Soft, easy dinner rolls are always welcome with soup.
- Simple side salad: Adds something fresh and crisp to the meal.
How To Store Homestyle Vegetable Soup
Refrigerator: Let the soup cool, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.
Freezer: Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Reheat: Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until hot. You can also reheat individual servings in the microwave.
Homestyle Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 ribs celery, diced
- 1 tablespoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 6 cups (48 ounces) vegetable broth
- 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 can (15.5 ounces) Great Northern beans, drained, rinsed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup (165 g) frozen corn
- 2 cups (60 g) fresh baby spinach, or chopped kale
- 1 tablespoon lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 1 minute. Stir in the tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly.
- Pour in the vegetable broth and fire-roasted tomatoes with their juices. Add the potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15 to 18 minutes, or until the potatoes are nearly tender.
- Stir in the beans, green beans, and corn. Simmer uncovered for 8 to 10 minutes, or until the green beans are tender.
- Stir in the spinach and cook for 1 to 2 minutes, or until wilted. If using kale, cook until tender, about 3 to 5 minutes.
- Remove the pot from the heat. Stir in the lemon juice and parsley. Add salt to taste.
- Serve hot.
Did you make this recipe?
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