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A warm bowl of Vegetable Soup recipe goodness is one of the simplest ways to turn everyday pantry staples into a satisfying meal. This version combines tender russet potatoes, sweet onions, petite diced tomatoes, tomato sauce, and frozen mixed vegetables in a savory beef broth seasoned with parsley, oregano, and thyme. The result is a rich, tomato-based soup with plenty of hearty vegetables and comforting flavor.
Because the vegetables are mostly pantry and freezer staples, this Easy Vegetable Soup Recipe comes together without complicated preparation. Everything cooks in one pot, making cleanup simple and the recipe especially convenient for busy weeknights. Serve it with crusty bread, crackers, or a simple salad for a comforting lunch or dinner.
Why You’ll Love This Vegetable Soup Recipe
This homemade soup delivers hearty flavor without requiring a long list of ingredients or complicated cooking techniques. The combination of tomato sauce and diced tomatoes creates a flavorful broth, while potatoes and mixed vegetables make each serving filling.
The recipe also works well when you need a practical Simple Vegetable Soup using ingredients that are easy to keep on hand. Frozen mixed vegetables eliminate the need to peel and chop several different vegetables, while the potatoes provide a tender, substantial texture.
Another advantage is the one-pot cooking method. The onions and garlic are briefly sautéed first, then the broth, tomatoes, potatoes, seasonings, and frozen vegetables are added directly to the same pot.
Ingredients You’ll Need
The ingredient list is straightforward, with each component contributing flavor, texture, or heartiness to the soup.
- Oil: Used to sauté the onion and garlic before adding the liquid.
- Onion: Diced onion creates a savory base and adds mild sweetness.
- Garlic: A tablespoon of minced garlic adds depth to the broth.
- Beef broth: Provides the savory liquid foundation for the soup.
- Russet potatoes: Cubed potatoes become tender as they simmer and make the soup more substantial.
- Petite diced tomatoes: Add tomato flavor and small pieces of tomato throughout the broth.
- Tomato sauce: Deepens the tomato base and gives the soup a richer consistency.
- Dried parsley: Adds a mild herbal note.
- Dried oregano: Brings a savory Mediterranean-style herb flavor.
- Dried thyme: Adds warmth and complements the vegetables.
- Salt and pepper: Season the soup according to taste.
- Frozen mixed vegetables: Add variety, color, and convenience without additional chopping.
For the potatoes, cut the cubes into reasonably similar sizes so they cook at a similar rate. Larger pieces may remain firm while smaller pieces become very soft.
How to Make Vegetable Soup From Scratch
This Vegetable Soup from Scratch requires only a few simple cooking steps and one large soup pot.
Start With the Aromatics
Heat the oil in a large soup pot over medium heat. Add the diced onion and cook for 1 to 2 minutes, allowing it to soften slightly without becoming deeply browned.
Add the minced garlic and cook for about 30 seconds. Keep the garlic moving so it becomes fragrant without burning.
Build the Tomato-Based Broth
Add the beef broth, cubed russet potatoes, petite diced tomatoes, tomato sauce, dried parsley, oregano, thyme, salt, and pepper to the pot.
Bring the mixture to a boil over medium-high heat. Starting with a full boil helps bring the ingredients up to temperature before the soup moves into its gentler cooking stage.
Add the Frozen Vegetables
Reduce the heat to medium-low and add the frozen mixed vegetables. Stir everything together so the vegetables are distributed evenly throughout the broth.
Continue cooking for 20 to 25 minutes. The soup is ready when the potatoes are tender and the vegetables are heated through.
Remove the pot from the heat and serve the soup warm.
Tips for the Best Homemade Vegetable Soup
A few small details can make the finished soup more enjoyable without changing the simplicity of the recipe.
Keep the potato pieces consistent. Similar-sized cubes cook more evenly and help prevent some pieces from becoming mushy while others remain firm.
Don’t overcook the garlic. Thirty seconds is enough to release its aroma. Garlic that cooks too long over direct heat can become bitter.
Use medium-low heat after adding the vegetables. A gentler simmer allows the potatoes and mixed vegetables to cook without aggressively breaking apart.
Taste before serving. Since beef broth can vary in saltiness, adjust the salt and pepper toward the end based on the actual flavor of the soup.
Let the soup rest briefly before serving. A few minutes off the heat allows the flavors to settle and makes the soup easier to serve.
Easy Ways to Serve This Hearty Vegetable Soup
This Hearty Vegetable Soup can stand on its own as a comforting meal, especially because the potatoes and mixed vegetables make it substantial.
For a simple dinner, serve it with warm crusty bread or crackers for dipping into the tomato-rich broth. A basic green salad can also add a fresh contrast to the warm soup.
If you enjoy hearty, savory soups, you can also try this ultimate 30-minute cheeseburger soup recipe for another comforting option.
For a creamy variation in your soup rotation, this Olive Garden chicken gnocchi soup recipe offers a completely different combination of chicken, gnocchi, and creamy broth.
How to Store Vegetable Soup
Store leftover soup in a covered container in the refrigerator once it has cooled appropriately. According to the USDA, cooked leftovers can generally be refrigerated for 3 to 4 days or frozen for longer storage. See the USDA’s guidelines for storing leftovers safely for additional food-safety information.
For easier reheating, divide the soup into individual portions before refrigerating. This allows you to warm only what you plan to eat instead of repeatedly reheating the entire batch.
How to Reheat Vegetable Soup
Reheat individual portions gently on the stovetop over medium heat, stirring occasionally until thoroughly hot. You can also use the microwave, stirring during reheating to distribute the heat evenly.
The USDA recommends reheating leftovers to 165°F throughout. For soups specifically, USDA guidance also recommends bringing soups to a boil when reheating.
If the soup thickens slightly after refrigeration, stir it well while reheating. The potatoes and vegetables may absorb some of the broth as the soup sits.
Can You Freeze Vegetable Soup?
Yes, this soup can be frozen for longer storage. Allow the soup to cool appropriately, transfer it to freezer-safe containers, and leave suitable space for expansion.
The USDA states that leftovers can be frozen for approximately 3 to 4 months for best quality.
For convenient meals, freeze the soup in individual portions. Thaw it safely in the refrigerator before reheating, or use an appropriate reheating method that brings the soup thoroughly back to a safe temperature.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen mixed vegetables?
Yes, fresh vegetables can be used, but their cooking time may differ depending on their size and type. Cut them into similarly sized pieces so they cook evenly.
What potatoes work best in vegetable soup?
Russet potatoes work well in this recipe because they become tender during simmering and add substance to the broth. Cut them into evenly sized cubes for consistent cooking.
Is this a healthy vegetable soup?
This soup contains a variety of vegetables, tomatoes, and potatoes, making it a vegetable-rich option. The overall nutritional profile will depend on the specific beef broth, tomato products, and portion size used.
Can I make this soup ahead of time?
Yes. Like many broth-based soups, it can be prepared ahead and refrigerated for later serving. Store it properly and reheat thoroughly before serving.
How long does vegetable soup last in the refrigerator?
USDA guidance recommends keeping cooked leftovers refrigerated for 3 to 4 days.
Final Thoughts
This Vegetable Soup recipe keeps homemade comfort food practical with a short ingredient list, one-pot preparation, and a generous mix of vegetables. Russet potatoes add heartiness, tomatoes create a flavorful base, and frozen mixed vegetables make preparation especially convenient.
It is a useful recipe to keep in your regular rotation when you want a warm, filling meal without complicated preparation. Serve it with bread or a salad, refrigerate the leftovers for another meal, or freeze portions for a convenient future dinner.
Vegetable Soup Recipe
A hearty homemade vegetable soup made with potatoes, tomatoes, mixed vegetables, beef broth, and simple dried herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 tablespoon oil
1 cup onion, diced
1 tablespoon minced garlic
32 oz beef broth
3 cups cubed russet potatoes
14.5 oz petite diced tomatoes
8 oz tomato sauce
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper, to taste
16 oz frozen mixed vegetables
Instructions
1. Heat oil in a large soup pot.
2. Cook onion 1–2 minutes, then add garlic for 30 seconds.
3. Add broth, potatoes, tomatoes, tomato sauce, and seasonings.
4. Bring to a boil.
5. Reduce heat and add frozen vegetables.
6. Cook 20–25 minutes, until potatoes are tender.
7. Remove from heat and serve.
Notes
Store leftovers in the refrigerator for 3–4 days.
Freeze for longer storage.
Reheat thoroughly before serving.