45 Minute Vegetable Soup

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The vegetable broth is perfectly seasoned with herbs and spices and the variety of vegetables will fill you up and leave you very satisfied. Ready in just 45 minutes, you’ll love this family favorite soup!

Soup is ready! We loved listening to it when we were kids. Growing up, soups and stews were some of our favorite foods. One of the best parts is soaking in all those delicious aromas as the soup simmers on the stove for hours at a time. While we will cherish those fond memories forever, we don’t have time to hang out in front of the stove all day. The good news is that it’s entirely possible to make a delicious soup without letting it simmer for hours on end! When we crave something simple and comforting, vegetable soup is one of our go-tos. The types of vegetables can be adjusted according to personal taste preferences. The options for the add-in are endless – you just have to let it cook for about 35 minutes. Easy, comforting, and filling, this is one of the best vegetable soup recipes out there.

Can I use frozen vegetables?

really! The most time-consuming part of making this soup is definitely all the prep work involved – which means you have to do a lot of cutting, especially if you’re using fresh vegetables. You can substitute frozen vegetables for almost all of the fresh ingredients in this recipe. Most come pre-cut! We’ll say we prefer fresh potatoes to frozen ones. Waxy-skinned varieties tend to hold their best in soups!

Hearty Vegetable Soup Ingredients:

Want to make your soup a little more special? Feel free to experiment with some additions and toppings to make it your own! Here are some ideas to inspire you:

  • Red pepper flakes or paprika for extra heat
  • Serve with Parmesan or a dollop of sour cream

Can I make cream of vegetable soup?

Absolutely! We love a good creamy vegetable soup. You can find instructions here.

Service suggestion:

Like most soups, this can be a meal on its own. You can also cook some pasta, noodles or rice on the side to make it more filling. To complete your meal, pair with:

Top view of vegetable soup in pot.

Make Ahead and Freezing Tips:

We like to make this ahead of time and freeze it for later! It’s perfect for weekends when we have a little extra time. We love to prep some freezer friendly treats and pull them out when we’re feeling lazy! To freeze, simply follow the recipe directions and allow the soup to cool completely. Place it in an airtight freezer safe container and store in the freezer for 4 to 6 months! To reheat, it’s best to let it thaw overnight in the refrigerator. Then, place it in a saucepan on the stovetop over medium-high heat until heated through, which should take about 5 to 10 minutes.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. We recommend that you reheat single servings in the microwave in 30-second increments until heated through. You can also reheat on the stovetop over medium-high heat for 5 to 10 minutes following the directions above.

If you liked this recipe, you might be interested in these other delicious soup recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A spoonful of vegetable broth.

The vegetable broth is perfectly seasoned with herbs and spices and the variety of vegetables will fill you up and leave you very satisfied. Ready in just 45 minutes, you’ll love this family favorite soup!

Preparation time 15 minute

cooking time 25 minute

total time 40 minute

raw material

  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup onion Chopped, about 1 medium onion
  • 1 cup celery Chopped, about 3 celery chops
  • 1 cup radish Diced, about 4 carrots
  • 1 tablespoon minced garlic
  • 2 cup Potato cubes, about 3 potatoes
  • 1 cup green beans chopped, fresh or frozen
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 (14.5 oz) can diced tomatoes Undrained
  • 6 cup vegetable soup
  • salt and pepper to taste


  • Heat butter and olive oil in a Dutch oven. Add onions, celery and carrots. Cook for a few minutes until the onions are soft, making sure not to brown them.

  • Add garlic, potatoes, green beans and corn and fry for 4-5 minutes. Stir in thyme and oregano.

  • Add the canned tomatoes and broth and bring everything to a boil. Then reduce heat to a simmer for 20-25 minutes.

Calories: 157kcal | carbohydrate: twenty fourG | protein: 3G | fat: 7G | Saturated fat: 3G | Polyunsaturated fats: 1G | Monounsaturated fats: 3G | Trans fat: 1G | cholesterol: 10mg | sodium: 1058mg | Potassium: 451mg | fiber: 4G | sugar: 6G | Vitamin A: 4410unit | Vitamin C: 17mg | calcium: 46mg | iron: 1mg

45 Minute Vegetable Soup