Vegetable soup is healthy, flavorful, and super easy to make! I like to use a combination of fresh and frozen veggies, and lots of garlic and spices!
Serve it with a side salad and onion rolls for a delicious balanced meal.
Whenever you’re feeling under the weather or just in the mood for a bowl of homemade soup, this is the recipe you have to make! It’s loaded with garlic, spices, veggies, and chipotle! So. Much. Flavor!
WHAT VEGETABLES ARE IN THIS SOUP?
- Brussel Sprouts
- Corn
- String Beans
- Zucchini
- Yellow Squash
- Onion
- Carrots
- Garlic
- Chickpeas
CAN I ADD CHICKEN AND NOODLES?
Absolutely! In fact, I encourage it! Chicken and noodles will add amazing flavor and texture. You can even add rice or ground sausage!
TOP TIPS FOR THE ULTIMATE VEGETABLE SOUP
- Don’t like some veggies I used? Feel free to simply omit them or swap them out for another veggie you have on hand.
- If you don’t have chipotle sauce on hand, add hot sauce or crushed red pepper flakes for a kick!
- Serve with lemon, if desired.
- This soup needs lots of salt! Season generously with kosher salt and black pepper!
STORAGE
If you have any leftovers, allow the soup to cool completely, then transfer it to an air-tight container and refrigerate for up to 4 days or freeze for up to 6 months.
Reheat in the microwave or on the stovetop.
MORE RECIPES YOU MIGHT ENJOY…
- Chicken Ditalini Soup
- Ultimate Pasta Fagioli Soup
- Chicken and Rice Soup
- Instant Pot Chicken Vegetable Soup
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Vegetable Soup
Ingredients
- 6 cups chicken or vegetable stock
- 28 ounces crushed tomatoes
- 3 tablespoons chipotle sauce optional
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- 2 garlic cloves finely minced
- 1 onion finely diced
- 2 cups carrots sliced into bite-sized pieces
- 2 cups string beans fresh or frozen
- 2 cups Brussel Sprouts fresh, clean and trimmed
- 1 cup zucchini cut into half-moons
- 1 cup yellow squash cut into half-moons
- 1 cup corn fresh, frozen, or canned
- 15 oz chickpeas drained and rinsed
- 2 tablespoons olive oil
- salt and pepper to taste
- parsley, optional
- parmesan cheese, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and carrots and cook for 4-5 minutes while stirring frequently.
- Stir in the garlic and cook for 15 seconds then add the chipotle sauce, granulated garlic, granulated onion, Italian seasoning, and chili powder. Cook for a few seconds.
- Add the crushed tomatoes and chicken stock and bring to a boil. Once it comes to a boil, cook for 20 minutes. This will help the broth become extra flavorful and allow the carrots to become tender.
- Add all of the remaining ingredients and cook for 10-15 minutes or until all of the veggies are crisp-tender. Season the soup with lots of Kosher salt and pepper.
- Garnish with fresh parsley and parmesan cheese, if desired, and enjoy!
Notes
- Don’t like some veggies I used? Feel free to simply omit them or swap them out for another veggie you have on hand.
- If you don’t have chipotle sauce on hand, add hot sauce or crushed red pepper flakes for a kick!
- Serve with lemon, if desired.
- This soup needs lots of salt! Season generously with kosher salt and black pepper!
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