Quick and Easy Vegetable Soup: A Hearty, Comforting Classic

Quick and Easy Vegetable Soup

This quick and easy vegetable soup is a comforting, hearty meal that’s perfect for anyone seeking a nutritious dinner in a hurry. Ideal for busy weeknights, chilly afternoons, or as a filling lunch, this soup brings together classic vegetables simmered in a flavorful tomato-infused broth. Using a handful of staple ingredients, you can have a homemade soup on the table in just 30 minutes.

Why You’ll Love This Recipe

• Speedy & Simple: Just a few steps and a single pot bring this soup to life in under an hour.
• Wholesome Ingredients: Loaded with fresh vegetables and nutritious broth, it’s both filling and good for you.
• Customizable: Swap out or add in your favorite veggies for a meal that fits your tastes or the season.
• Great for Meal Prep: Make extra and enjoy leftovers for easy lunches or quick dinners throughout the week.

Ingredients

For a classic batch yielding about six servings, gather the following:

• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can chicken broth (or substitute vegetable broth for a vegetarian version)
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 large potato, diced
• 1 cup chopped fresh green beans
• 1 cup fresh corn kernels
• 1 cup water
• Salt and pepper to taste
• 1 pinch Creole seasoning, or more to taste

How to Make Quick and Easy Vegetable Soup

1. Gather Ingredients: Prep all your vegetables by washing, peeling, and chopping as needed. This makes the cooking process seamless and quick.
2. Combine Ingredients: In a large stockpot, add diced tomatoes, chicken broth, tomato-vegetable juice cocktail, sliced carrots, celery, potato, green beans, corn, and water.
3. Season: Add salt, pepper, and a pinch of Creole seasoning for gentle heat and depth of flavor. Adjust to taste.
4. Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat and let simmer gently for about 30 minutes, or until the vegetables are fork-tender.
5. Serve: Ladle into bowls and serve hot. Enjoy with crusty bread or crackers for a complete meal.

Tips for Success

• Cut Evenly: Chopping vegetables into similar-sized pieces ensures even cooking.
• Adjust Consistency: If you prefer a brothier soup, add extra water or broth as desired.
• Flavor Boost: Garnish with fresh herbs like parsley or basil, or add a squeeze of lemon juice just before serving for brightness.
• Leftovers: This soup stores well—refrigerate in an airtight container for up to four days. Add water if needed when reheating, as the soup may thicken.

Ingredient Substitutions and Variations

• Vegetarian Version: Use vegetable broth instead of chicken broth to keep the soup completely plant-based.
• Protein Additions: Stir in cooked beans (such as kidney or cannellini), lentils, or diced tofu for extra protein.
• Spice: Elevate the flavor with a dash of hot sauce or extra Creole seasoning.
• More Veggies: Try adding bell peppers, spinach, zucchini, or peas based on what’s in your fridge.
• Hearty Grains: Toss in a handful of small pasta, barley, or rice to make the soup even more filling.

Nutrition Information

*Nutrition data can vary based on brands and specific ingredient choices.

Serving Suggestions

• Serve with a side of warm, crusty bread or garlic toast for a satisfying meal.
• Top with a sprinkle of grated Parmesan or cheddar cheese for extra richness.
• Pair with a simple green salad for a balanced and light dinner.
• Enjoy with crackers or a dollop of sour cream for creaminess.

Make-Ahead and Storage

• Refrigeration: Store cooled soup in airtight containers for up to four days. The flavors often deepen overnight.
• Freezing: This vegetable soup freezes well. Allow to cool completely before transferring to airtight freezer containers. Freeze for up to three months.
• Reheating: Warm gently on the stovetop or in the microwave. Add extra water or broth if the soup thickens during storage.

Recipe Scaling

Need to cook for a crowd or just yourself? This recipe scales easily:

• Double: Just double all ingredients and use a large stockpot.
• Halve: Reduce ingredient amounts by half for smaller batches.

Frequently Asked Questions (FAQs)

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen veggies work well and save on prep time. Add them directly to the pot and adjust cooking time as needed.

How can I make this soup vegetarian or vegan?

Simply use vegetable broth instead of chicken broth. The rest of the ingredients are naturally vegan.

Is this soup good for freezing?

Yes, this soup freezes excellently for up to three months. Let it cool completely before freezing, and leave some space in the container for expansion.

Can I add meat to this soup?

Sure. Add cooked shredded chicken, diced ham, or cooked sausage for extra protein. Add meats already cooked to avoid overcooking the vegetables.

What’s the best way to reheat vegetable soup?

Reheat gently on the stovetop, adding a bit of water or broth if the soup has thickened. Microwave reheating works well too. Stir occasionally for even heating.

Tips for Enhancing Flavor

• Saute the celery and carrots in a little olive oil before adding the other ingredients for a deeper flavor base.
• Add fresh herbs like parsley, dill, or basil during the last five minutes of cooking.
• Squeeze a wedge of lemon over the soup just before serving to brighten the taste.
• For extra heartiness, mix in a can of drained and rinsed beans—like kidney or cannellini.

Related Recipes

• Old-Fashioned Vegetable Soup: A nostalgic, all-veggie soup with classic flavors.
• Homemade Vegetable Soup: Features great northern beans and a rich medley of vegetables.
• Quick Vegetable Soup: A lighter, 10-ingredient variation ready in 30 minutes.

Cook’s Notes and Expert Advice

• If using canned vegetables or beans, drain and rinse before adding to reduce sodium and improve flavor.
• Let the soup rest for 10-15 minutes after cooking to allow flavors to meld.
• For a creamy version, blend half the soup before serving or add a splash of cream (use non-dairy for vegan).

Conclusion

This quick and easy vegetable soup is as versatile as it is delicious. Whether you’re seeking a satisfying weeknight dinner or a nourishing way to use up extra vegetables, this recipe delivers warmth and comfort in every bowl. Customize with your favorite ingredients and make it your own—healthy, hearty, and endlessly adaptable!

Author

Anjali Sayee

 

Anjali is an Associate Editor at StyleCraze with 7 years of experience specializing in hairstyles, hair care, and skin care. She has authored over 300 articles and offers expert advice on hair styling techniques, effective skin care routines, and tips for maintaining healthy hair and skin.

Read full bio of Anjali Sayee