Easy Vegetable Soup
This delicious and Easy Vegetable Soup is just brimming with every veggie in the pantry to warm you on a cold winter day. Serve it with crackers, cornbread, or a grilled cheese.
Everybody loves soup, right? But you don’t always have hours to spend making stock, chopping vegetables, and simmering it all together, right? Right!
Well, here’s a vegetable soup you can make after you get home from work and have it on the table in about 45 minutes.
Sure, this recipe uses shortcuts – purchased stock, frozen and canned vegetables, but hey…who can’t use some help speeding things up in the kitchen every once in a while? I certainly can, and I’m betting you can, too.
However, if you want to make the stock from scratch, cut up the okra and corn, and grow the potatoes and onions, be my guest. I’ll use my pantry for that ;-)
Serve this delicious Easy Vegetable Soup with whatever bread or crackers you like, but I have to say that a peanut butter and jelly sandwich goes really well on the side.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 45 Minutes
Servings: 8
Primary Ingredient(s): Chicken stock, onion, celery, canned vegetables, potatoes, frozen okra, creamed corn
Skill Level: Easy
How I Make Easy Vegetable Soup
Before I get to the instructions, I wanted to explain what I mean when I list “celery leaves and stems” in the ingredients. When making soups that call for celery, I always use the top portion of the stalks. You know, the little thin stems with the leaves attached? I know most people discard those but, oh my, there’s so much flavor is in those leaves! Certainly, you can use diced celery ribs here, but those stems and leaves do add a lot to the soup. Give them a try!
Also, you can use any sort of potatoes that you happen to have on hand for this soup. Please don’t run out and buy yellow potatoes just because that’s what I listed in the ingredients. I do prefer a more waxy potato instead of a mealy type, but either works fine!
- In a large saucepan or soup pot, heat the oil over medium high heat. Add the diced onion and celery, and then sauté until the onion is barely translucent.
- Add all the remaining ingredients except the creamed corn. Bring to a boil, then reduce the heat to medium and cook, covered, for 25 to 30 minutes or until the potatoes are tender.
- Remove the pot from the heat and stir in the creamed corn. You may think it’s strange, but I learned that little trick a long time ago. I stir in the can of creamed corn right before serving, and, believe me, the soup is so hot that it immediately warms the corn, and the creaminess thickens up the soup a little bit. It really doesn’t need any additional cooking time at all.
👉🏻 PRO TIP: Please note that you can make this soup strictly vegetarian by using a vegetable broth, or you can substitute beef broth if you prefer that taste. It’s up to you.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 cup loosely packed chopped celery leaves and stems
- 32 ounces chicken broth or stock
- 8 ounces yellow potatoes diced
- 15 ounces canned diced tomatoes with their liquid
- 30 ounces canned Veg-All with its liquid
- 1 cup frozen tiny lima beans or butterbeans
- 1 cup frozen cut okra
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 15 ounces canned creamed corn
Instructions
- In a large saucepan or soup pot, heat the oil over medium high heat. Add the diced onion and celery. Sauté until the onion is barely translucent.
- Add the remaining ingredients except the creamed corn. Bring to a boil, then reduce the heat to medium and cook, covered, for 25 to 30 minutes or until the potatoes are tender.
- Remove the pot from the heat and stir in the creamed corn.
- Serve with biscuits, cornbread, or crackers.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
What is Veg-All?
Canned mixed vegetables. Widely available in U.S. grocery stores. https://vegall.com/
Goes to show “great minds think alike” … I make a very similar version – it’s never the same twice though – which is what I love about it.. no potatoes? I add pasta – no tomato juice – canned tomatoes… everyone should have this recipe in their repertoire Lana – it’s good “fast food!”
Absolutely, Nancy! I substitute whatever I have on hand or need to use up. It’s an especially good way to use leftover veggies.
I wish I had this simmering on my stove right now!
You can, Sues! It’s easy, easy, easy.
Oh, that looks great. I am so looking forward to cooler weather, when soup and cornbread muffins are making regular repeat appearances around here.
Thanks!
Miss P
We just love a good vegetable soup. Sometimes on weekends, I’ll make a pot of this for lunch and just leave it at a bare simmer on the back of the stove for the afternoon. Whenever one of us feels “snack-ish” we take a little break and grab a cup of this soup. Way better than grabbing a handful of chips or candy!