2 RECIPE: Vegetable Soup • Healing With Plants Vegetable Soup

RECIPE: Vegetable Soup

When it’s cold outside it’s hard to find a meal more satisfying than classic Vegetable Soup. There are countless ways to make this hearty and nutritious stew of plants, but in this post I’ll share my basic recipe for easy, affordable, and delicious homemade vegetable soup that beats a can of Campbell’s every time.

We’re about halfway through Winter now and one-pot meals like this Vegetable Soup are my go-tos for the season. This soup can be made on the stovetop in as little as 40 minutes, or slow cook it to perfection in the crock-pot while you work and come home to the pleasant and enticing aroma of a warm pot of veggies.

What I love about this recipe for Vegetable Soup is:

Ingredients for making classic Vegetable Soup.

To make delicious vegetable soup almost any type of fresh veggies or beans can work well, but here I use a classic mix featuring tomatoes, carrots, corn, onion, celery, and zucchini.

Chopping carrots to make Vegetable Soup.

I like to slice my carrots into thin rounds because I think the shape is beautiful in this soup. You can feel free to chop in smaller or chunkier pieces if you prefer.

Cutting corn off the cob for Vegetable Soup.

I cut fresh corn straight off the corn cob here, but feel free to use frozen corn if fresh corn isn’t available.

Chopping potatoes to make classic Vegetable Soup.

Potatoes are absolutely critical to a good vegetable soup in my opinion. I prefer to dice them into bite sized pieces and I always leave the skin on. Unless the potato skin has turned green from light exposure, there’s really no reason to peel them. Leaving the skin on means you get extra fiber and nutrients in your soup.

How I chop tomatoes for Vegetable Soup.

Use any kind of fresh tomatoes you have available. Cherry tomatoes, roma tomatoes, and heirloom tomatoes are all great choices. If it’s not tomato season where you live, using diced tomatoes from a can will work just fine too.

Chopping zucchini for Vegetable Soup.

I like to slice my zucchini into thin rounds and then cut the rounds into triangle-shaped quarters. You can cut them into smaller pieces or larger chunks, whatever shape you prefer.

Vegetable Soup cooking on the stovetop.

You can use a slow-cooker for this soup or cook it quicker on the stovetop like I did here. Bring the contents to a simmer/low boil and keep the lid on to steam the veggies to perfection. Make sure to stir frequently and add water if needed to keep a good broth in the pot and avoid any sticking to the bottom of the pot.

Classic vegetable soup recipe.

Your warm nourishing bowl of vegetable soup is perfect paired with a side salad or a slice of fresh baked bread. This soup is great for feeding a family, or if you are just feeding yourself one pot could make you dinner for a whole week. Store leftovers in the fridge to warm up later. Enjoy!

Print Recipe
RECIPE: Vegetable Soup
This classic American soup is warming, hearty, and delightful to the palate.
Prep Time 15 minutes
Cook Time 35 minutes
Prep Time 15 minutes
Cook Time 35 minutes
  1. Wash fresh veggies and remove any bad spots with knife.
  2. Chop carrots into thin rounds, chop potatoes into small bite-size chunks, dice celery into thin pieces, chop onion, garlic, and zucchini into small pieces.
  3. Wash and chop fresh herbs into small pieces.
  4. Add all ingredients to crock-pot or large pot with lid.
  5. HEAT—Stovetop: Simmer soup on medium heat until all veggies are tender. Crock-pot: Cook on high for 4–5 hours until all veggies are tender.
  6. Stir, serve, and enjoy!
Recipe Notes

DELICIOUS WITH: Basic Baked Bread, Green Soda Bread, Cornmeal Almond Milk Biscuits, side salad. Try topped with diced avocado. Add a can of beans or chopped bell pepper if desired.

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