simple vegetable soup

I over buy vegetables, 100% of the time. Just yesterday asparagus was on sale and I bought 3 HUGE bunches.  I’m the only one in my house who even eats the stuff, but, it was on sale and my veggie lovin’ heart couldn’t resist.  Sometimes I have so many veggies I can’t go through them all before they’re past their peak.  So, into a pot of soup they go.  It’s like using bananas for bread… just because they aren’t perfect for eating as is, doesn’t mean they aren’t usable.

simple vegetable soup

This is one of my favorite soups, ever!  It’s so so flavorful, comforting, and healthy.  And waaaaaaay easy!  This can hardly be considered cooking even, it’s too easy.  The hardest part is just finding the time to chop all the veggies.  Past that, it’s just basically tossing a bunch of things in a pot and letting it simmer.  As far as the health factor goes, this is one of those soups that is 100% guilt free.  It’s all vegetables, which you can never get enough of.  I’ll eat a couple HUGE bowls for a meal and feel completely stuffed and satisfied.  So go ahead and eat until you’re little heart is content, it’s good for you!

simple vegetable soup

This soup can be made vegan by using a vegan stock or you can use a chicken stock.  It’s totally up to you.  Serve it with some homemade bread, and oh my, you’re in a for a treat.  I know, I’m calling soup and bread a treat.  But seriously, when it’s all made from scratch, it really is a treat.   The bread in this particular picture is a sourdough I’ve been obsessed with making the last few weeks.  I’ll be posting that recipe soon (update: sourdough recipe is posted).  Until then, try it with super simple dinner rolls, 40 minute dinner rolls, or a no knead bread.

Simple Vegetable Soup

Simple Vegetable Soup


  • 2 tbsp olive oil
  • 2 cups chopped onions (I used yellow onions)
  • 1 cup chopped celery
  • 2 tsp dried Italian seasoning
  • salt and ground pepper (to taste)
  • 6 cups chicken stock (or whatever stock you like)
  • 1 can (28 oz) diced tomatoes, with juice
  • 1 tbsp tomato paste
  • 8 cups mixed vegetables (fresh or frozen) Example: carrots, corn, cauliflower, green beans, peas, and zucchini (cut larger vegetables into smaller pieces)
  • Fresh chopped parsley for garnish


Heat the olive oil in a large stockpot over medium heat. Add onions, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until the onions are translucent (about 5 to 8 minutes).

Add stock, tomatoes (and their juice), tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, for about 20 minutes.

Add your choice of chopped vegetables to the pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired.

Eat steaming hot with homemade bread.

Let cool before storing.


Recipe adapted from Martha Stewart