Vegetable Soup

Monday, January 2, 2012
Vegetable Soup is the perfect choice on a cold day or when you're really want to eat a healthy delicious hot soup to warm you up.

This soup is so versatile just add anything to the pot vegetable-wise using a chicken or vegetable  base broth.

Seasoned to perfection the soup is sure to please the pickiest of eaters with the tastiest chunkiness in this soup.

Add some potatoes and even change it adding meat for meat lovers to make another style.

Vegetable soup is a basic soup that can transform into a whole meal.

If you want a hearty bowl you will need to add potatoes, mixed vegetables, corn, green beans, celery, carrots, and seasoned the broth to your taste even little red pepper flakes to turn up the heat.

Scroll down to our recipe card to print this off and save it!

homemade vegetable soup

Why All Vegetable Soup?

Vegetable Soup has become one of my most popular soup recipes it's a bowl of healhty comfort and so much better than the canned stuff!

Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup.

If you are feeling under the weather this will fix what ails you for sure plus it freezes well so keep it in the freezer to have on hand.


  • use fresh, frozen or canned vegetables
  • if using escarole always boil it first to clean out any dirt particles in another pan
  • this soup freezes up to 6 months in containers
  • if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes overwhelming we only use a few tablespoons(your preference
  • the broth is much richer using chicken stock 
  • this recipe can be made in a slow cooker, instant pot, or stovetop
  • for pure vegetable soup boil all the pungent vegetables in water to make a vegetable stock before proceeding
  • squash can be used also but it cooks quickly so add it 15 minutes before the soup is done cooking
  • store in a covered container in the refrigerator
  • This soup tastes great with garlic bread or garlic croutons on top

this is a pot of vegetable soup

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Pin for Later

vegetable soup pin for later


Rememeber anything goes from beans to meats, any kinds of vegetables you like fresh is best but frozen then canned are the next best choices.

This soup is so comforting, great all year round, and not just a wintertime soup, it's an anytime soup!

This is easily adaptable, leave out what your family isn't fond of and enjoy a healthy bowl of a classic vegetable easy bowl of soup.

Vegetable Soup

Vegetable Soup

Yield: 20
Author: Claudia Lamascolo
Prep time: 10 MinTotal time: 10 Min
Vegetable soup that can be made all vegetables or meat can be added for meat lovers. The broth can be homemade or store-bought. Use fresh or frozen vegetables in a nice tomato-based soup.


  •  Vegetable Soup
  • 1  Chicken Broth Soup recipe (click here for recipe)
  • or use  3 to 4 quarts of vegetable broth for a pure vegetable soup or (just use store-bought chicken broth if you don't have time to make your own chicken soup broth)
  • 1 onion diced 
  • 3 chopped fresh garlic cloves
  • 1 head of cleaned chopped escarole boiled separately for a half hour to remove any dirt out (you can also  use fresh spinach leaves around an 8-ounce bag or shredded cabbage)
  • 2 stalks of celery chopped
  • 1 or 2 cubed and peeled potatoes
  • 1 cup chopped fennel
  • 1  package of frozen or canned mixed vegetables(corn, peas, green beans, carrots) around 1/2 cup each if using fresh
  • Optional:  1 can of  any kinds of beans you prefer:
  • Italian green beans, white beans, chickpeas, black beans, butter beans, lentils,  kidney beans red or white
  • 1- lb of diced fresh tomatoes ( or canned)
  • 1 teaspoon each oregano, basil, parsley, garlic powder
  • salt and pepper to taste
  • optional: add a few shakes of red pepper flakes for heat for a spicier vegetable broth
  • Here is another version with the addition of pasta and meatballs.:
  • To make a true vegetable soup you would omit the pasta and the meatballs.
  • 1 lb box of pasta (pastine\a of choice shown is acini de pepe and baby seashells) (1/2 box boiled in salted water separately)
  • For meat lovers you can add chicken, beef or make tiny meatballs and add to the broth while simmering:
  • Meatballs:
  • 1/2 pound ground chuck
  • 2 cloves chopped garlic
  • 1/4 cup bread crumbs
  • 1 tablespoon parsley
  • 1 tablespoon grating cheese
  • mix all together and set aside


  1. In a 5 to 8-quart sauce, pot measures out water to fill about three inches below the top of the pan then proceed by making chicken soup broth first or use store-bought.. 
  2. Strain the broth to take out any impurities you may add the chicken pulled off the bone or use that for chicken salad if you want just a vegetable soup broth.
  3.  Chicken broth is very low in calories and makes a good base for the flavor of the soup. 
  4. Place all the canned and packaged vegetables in the pot along with tomatoes, fennel, celery, etc, everything except the cheese and pasta.( If using meatballs. Drop raw meatballs into the boiling soup to cook.) 
  5. Add the cooked escarole and simmer until all vegetables are tender around 1 hour or more. 
  6. Cook pasta at this point if using separately, add at this point. Ladle into bowls and top with grated cheese.

Nutrition Facts



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vegetable soup, chicken vegetable soup, chicken broth, soup with vegetables
soup recipes, vegetable soup recipes,
American, Italian

Pin for Later

More Family Recipes:

Best Soup Recipe Roundup

25 Italian Best Recipes We Love

20 Beans Recipes We Love

15 One Pan Recipes

15 Easy Pasta Recipes


  1. Delicious! I LOVE soups and this one looks amazing! (I also really like your soup bowls!) Happy New Year!

  2. What a great comfort food! This soup is perfect for these cold days to stay light after the debauchery of the Holiday. Bye, best wishes for the New Year

  3. That's the kinda soup that warms the belly!

  4. I really liked the chicken meatball soup and this one with beef meatballs looks even better. With these delicious soup posts and the cold weather, I am now developing a thing for italian soup-yum! Have a great day Claudia and keep the comfort food recipes coming...

  5. Wow, this looks great, Claudia! Perfect for this chilly day!

  6. I love those huge pasta shells in the picture. That's the one I would use!

  7. wonderful sounding soup, chocked full of goodness - like the meatballs, kinda like the wedding soup, one of my favorites... hope you had a good day off....

  8. I am always looking for a good vegetable soup. Will have to give this a try.

  9. Thank you SOOOO Much for these recipes.

  10. Dear Claudia, Escarole was a staple growing up in my mothers kitchen too. I just loved it and wondered why other kids weren't eating these things too!! My mom would serve a dish of escarole made with just garlic and oil and a nice piece of Italian bread to dip in the garlic and oil. She served that at least once a week. It seems like all of the things we ate growing up are now "gourmet"!! and very pricey! Who knew!
    Your soup sounds very delicious especially with this chilly weather here in NY.
    Blessings my dear, Catherine xoxo

  11. I am so happy it is soup season. I just picked up a soup chicken and I will use your recipe for the broth. Gosh something about chicken soup reminds me so much of my mom!

  12. Happy New Year Claudia! Such a beautiful soup. I could eat this days on end. Yum.

  13. This looks amazing. Love one pot meals. Happy New Year!

  14. January is going to a huge soup month for this. Saving this - because it is jam-packed with goodies and the escarole is perfect!

  15. This is just the thing to curl up with on a cold winter night! So hearty and delicious!

  16. now thats one big bowl of comforting soup

  17. Oh My! This soup looks absolutely perfect for warm comfort! Beautiful.

  18. What a fantastic soup! I really need to get to making some soups...and a veggie will be on the menu :)


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