By Becky Hardin
Published Sep 11, 2022
This hearty vegetable soup recipe is one of my favorite soups to make throughout the Fall and Winter. I like to pack this soup full of veggies like zucchini, carrot, celery, green beans, potatoes, and lots more! The whole process is very hands-off, and it’s a great make-ahead recipe I can store in the freezer for when the temperature suddenly drops.
This hearty vegetable soup recipe is so classic and so delicious! It’s filled with so many amazing veggies, plus it’s so comforting. Soups are the perfect pantry meal because you can just grab what you have and go. And I especially love this soup for meal prep because it holds up for a long time in the freezer. I love to make a big batch to freeze every winter so I have some ready to go at all times!
What’s in This Hearty Vegetable Soup Recipe?
- Vegetables: For this soup recipe I’m using carrots, celery, parsnips, green beans, zucchini, potatoes, cabbage, and onions.
- Garlic: Creates a savory base of flavor for the veggies.
- Broth: Low-sodium chicken broth creates a flavorful base for the soup.
- Tomatoes: I use both canned tomatoes and tomato paste to infuse the base with tomato flavor.
- Herbs : I like fresh parsley and rosemary leaves.
- Seasonings : A little crushed red pepper, bouquet garni seasoning ( Penzey’s makes a great one! ), and some seasoned salt round out the flavor of this soup.
Tips for Success
- When chopping vegetables, I like to think about how big I want them to be on the spoon. The soup is much easier to eat if everything is bite-sized.
- Once the soup has come to a boil, reduce to a simmer. If the soup continues to boil, the vegetables will turn mushy.
- I love the combination of vegetables in this soup (lots of winter veggies good for the colder months), but the great thing about soup is that it’s a good way to clean out your fridge. So if you are missing one of the listed vegetables, but maybe have something else, give it a try!
- This is a great vegetarian recipe, but you can add meat if you prefer! Feel free to add ground beef, sausage, shredded chicken, or whatever you prefer. Just brown meat and add it into the pot with everything else.
- To make this soup in a crockpot instead, sauté the onions, carrots, and garlic, then add to the slow cooker with the remaining ingredients. Cook until tender, about 3 hours on high or 6-7 hours on low. Add in the peas during the last 30 minutes, if using.
How to Store and Reheat
Store leftover hearty vegetable soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat.
Serving Suggestions
I love this hearty vegetable soup as a healthy lunch or dinner! It’s great with a grilled cheese sandwich , some cheddar bay biscuits , or my favorite apple cheddar waffle sandwich . Yum!
The Ultimate Guide
How to Freeze Soup
Learn all of our tips and tricks for freezing soup so it tastes as fresh as the day you made it!
Ingredients1x2x3x
- ▢ 2 tablespoons canola oil
- ▢ 2 tablespoons unsalted butter (¼ stick)
- ▢ 1 yellow onion chopped
- ▢ 2 parsnips peeled and chopped
- ▢ 4 carrots peeled and cut into ¼-inch slices
- ▢ 2 ribs celery sliced into ¼-inch slices
- ▢ 1½ pounds fresh green beans trimmed and cut into ½-inch pieces
- ▢ 2 cloves garlic minced
- ▢ ¼ head cabbage diced
- ▢ 2 zucchini quartered and cut into ½-inch pieces
- ▢ 1½ pounds baby Yukon gold potatoes washed and quartered
- ▢ 8 cups low-sodium chicken broth or vegetable broth
- ▢ 28 ounces peeled Roma tomatoes San Marzano recommended (1 can)
- ▢ 3 tablespoons tomato paste
- ▢ 28 ounces water (fill empty tomato can)
- ▢ ¼ cup chopped fresh parsley
- ▢ 2 teaspoons bouquet garni seasoning such as Penzey’s
- ▢ 1 teaspoon minced fresh rosemary leaves
- ▢ ⅛ teaspoon crushed red pepper flakes
- ▢ 2 teaspoons seasoned salt such as Lawry’s
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon freshly ground black pepper
- ▢ 1 Parmesan cheese rind optional
- ▢ 5 ounces frozen peas optional
- ▢ freshly grated Parmesan or Gruyere cheese optional, for garnish
Video
Instructions
- Heat a large sauté pan over medium heat and add the oil. When the oil is hot, add the butter. When the butter has melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite. 2 tablespoons canola oil, 2 tablespoons unsalted butter, 1 yellow onion, 2 parsnips, 4 carrots, 2 ribs celery, 1½ pounds fresh green beans, 2 cloves garlic
- In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses). ¼ head cabbage, 2 zucchini, 1½ pounds baby Yukon gold potatoes, 8 cups low-sodium chicken broth, 28 ounces peeled Roma tomatoes, 3 tablespoons tomato paste, 28 ounces water, ¼ cup chopped fresh parsley, 2 teaspoons bouquet garni seasoning, 1 teaspoon minced fresh rosemary leaves, ⅛ teaspoon crushed red pepper flakes, 2 teaspoons seasoned salt, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 Parmesan cheese rind, 5 ounces frozen peas
- Stir well and bring the mixture to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper.
- Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad. freshly grated Parmesan or Gruyere cheese
Equipment
- Dutch Oven
Becky’s Tips
- I know this recipe has a ton of ingredients, but it is oh, so good!!
- Double the recipe. Soups are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegetable Soup Step by Step
Sauté the Veggies: Heat a large sauté pan over medium heat and add 2 tablespoons of canola oil. When the oil is hot, add 2 tablespoons of unsalted butter. When the butter has melted, add 1 chopped yellow onion, 2 peeled and chopped parsnips, 4 peeled and sliced carrots, 2 ribs of sliced celery, and 1½ pounds of trimmed and cut green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add 2 cloves of minced garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite.
Fil the Pot: In a large stockpot or Dutch oven, add ¼ head of diced cabbage, 2 quartered and sliced zucchini, 1½ pounds of washed and quartered baby Yukon gold potatoes, 8 cups of low-sodium chicken broth, 28 ounces (1 large can) of peeled Roma tomatoes, 3 tablespoons of tomato paste, 28 ounces of water (use the tomato can to measure), ¼ cup of chopped fresh parsley, 2 teaspoons of Bouquet Garni, 1 teaspoon of minced fresh rosemary leaves, ⅛ teaspoon of crushed red pepper flakes, 2 teaspoons of seasoned salt, ½ teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 Parmesan cheese rind (optional), and 5 ounces of frozen peas (optional).
Simmer the Soup: Stir well and bring the mixture to a boil, reduce heat, and simmer until the vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper. Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad.
More Soup Recipes to Try!
Creamy Chicken Soup
Creamy Chicken Tortilla Soup
Hash Brown Potato Soup
Beer Cheese Soup (Made in 15 Minutes!)
Hearty Vegetable Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter (¼ stick)
- 1 yellow onion chopped
- 2 parsnips peeled and chopped
- 4 carrots peeled and cut into ¼-inch slices
- 2 ribs celery sliced into ¼-inch slices
- 1½ pounds fresh green beans trimmed and cut into ½-inch pieces
- 2 cloves garlic minced
- ¼ head cabbage diced
- 2 zucchini quartered and cut into ½-inch pieces
- 1½ pounds baby Yukon gold potatoes washed and quartered
- 8 cups low-sodium chicken broth or vegetable broth
- 28 ounces peeled Roma tomatoes San Marzano recommended (1 can)
- 3 tablespoons tomato paste
- 28 ounces water (fill empty tomato can)
- ¼ cup chopped fresh parsley
- 2 teaspoons bouquet garni seasoning such as Penzey’s
- 1 teaspoon minced fresh rosemary leaves
- ⅛ teaspoon crushed red pepper flakes
- 2 teaspoons seasoned salt such as Lawry’s
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 Parmesan cheese rind optional
- 5 ounces frozen peas optional
- freshly grated Parmesan or Gruyere cheese optional, for garnish
Instructions
- Heat a large sauté pan over medium heat and add the oil. When the oil is hot, add the butter. When the butter has melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite. 2 tablespoons canola oil, 2 tablespoons unsalted butter, 1 yellow onion, 2 parsnips, 4 carrots, 2 ribs celery, 1½ pounds fresh green beans, 2 cloves garlic
- In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses). ¼ head cabbage, 2 zucchini, 1½ pounds baby Yukon gold potatoes, 8 cups low-sodium chicken broth, 28 ounces peeled Roma tomatoes, 3 tablespoons tomato paste, 28 ounces water, ¼ cup chopped fresh parsley, 2 teaspoons bouquet garni seasoning, 1 teaspoon minced fresh rosemary leaves, ⅛ teaspoon crushed red pepper flakes, 2 teaspoons seasoned salt, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 Parmesan cheese rind, 5 ounces frozen peas
- Stir well and bring the mixture to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper.
- Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad. freshly grated Parmesan or Gruyere cheese
Video
Notes
- I know this recipe has a ton of ingredients, but it is oh, so good!!
- Double the recipe. Soups are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
