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4.8 from 111 votes

Actually Good Homemade Vegetable Soup

This veggie loaded Homemade Vegetable Soup is cozy, nutritious, and actually really really good. It's packed with vibrant veggies, tomatoes, beans and plenty of fresh herbs. It's a full-of-flavor feel good soup!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 10 servings
Calories: 269 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 Tbsp. unsalted butter
  • 1 large yellow onion, diced
  • 2 talks celery, diced
  • 1 cup baby carrots, sliced into rounds
  • 1 cup baby bella mushrooms, sliced
  • 1 tsp. kosher salt
  • 1 tsp. Italian seasoning
  • 1/2 tsp. dried basil
  • 1/8 tsp. black pepper
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1, oz. can diced tomatoes, with juices
  • 1 lb. baby gold potatoes, halved
  • 1 sweet potato, peeled and diced
  • 1 cup yellow corn (canned or frozen)
  • 1 cup green beans, trimmed and cut into 1 inch pieces
  • 1/4 cup fresh parsley, chopped
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh rosemary, chopped
  • 2 bay leaves
  • 1 rind Parmesan (optional)
  • 1, oz. can white beans, drained and rinsed
  • 1, oz. can Kidney beans, drained and rinsed
  • 2 Tbsp. fresh lemon juice

Instructions

    Cup of Yum
  1. Melt the butter in a Dutch oven over medium heat. Add the onions and caramelize for at least 20 minutes. Stir the onions to check on them about every 5 minutes. Adjust the heat if the onions are cooking too quickly or you notice and burn spots on the bottom of the pan. The onions will be very soft, will start to smell caramelized and you'll see spots of caramelization.
  2. Add in the celery, carrots, mushrooms and seasonings and cook another 5 minutes, stirring occasionally. Then add the garlic and stir for another 30 seconds or so.
  3. Then add in the broth, diced tomatoes, baby gold potatoes, sweet potato, corn, green beans, fresh herbs and Parmesan rind (optional). Stir to combine.
  4. Bring this to a boil, then down to a simmer. Cover with the lid on until the potatoes are tender, ~20 minutes. 
  5. Lastly, stir in both beans and the lemon juice. Remove the rind and the bay leaves and discard. Taste the soup and adjust any seasonings, as desired. Also, if the soup is too thick, add more broth or water.
  6. Ladle into bowls and serve with crackers or bread. Enjoy!

Notes

  • Storage: store in an air-tight container in the fridge for up to 3-5 days. Freeze for up to 3 months. 
  • Add chickpeas or black beans if you are looking to add in different beans.
  • Add in different seasonings like curry powder, red pepper chili flakes or cayenne.
  • This is a veggie loaded soup, take or leave what you don't like or add in different veggies you do like. Stir in spinach at the end, use russet potatoes instead of sweet potatoes, etc.
  • Add more water or broth to the soup if it's too thick. Or better yet, add in V-8 juice!

Nutrition Information

Serving 1bowl Calories 269kcal (13%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 10mg (3%) Sodium 628mg (26%) Potassium 225mg (6%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 4178IU (84%) Vitamin C 7mg (8%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 269

% Daily Value*

Serving 1bowl
Calories 269kcal 13%
Carbohydrates 23g 8%
Protein 5g 10%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 10mg 3%
Sodium 628mg 26%
Potassium 225mg 5%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 4178IU 84%
Vitamin C 7mg 8%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.