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Everyday Vegetable Soup

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

  • Prep:
  • Total Time:
  • Servings: 8
Everyday Vegetable Soup

Source: Everyday Food, 2003


  • 2 tablespoons olive oil
  • 2 cups chopped onions or thinly sliced leeks (whites only)
  • 1 cup thinly sliced celery
  • 2 teaspoons Italian seasoning
  • Coarse salt and ground pepper
  • 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
  • 1 can (28 ounces) diced tomatoes, with juice
  • 1 tablespoon tomato paste
  • 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)


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

  2. Add broth, 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, 20 minutes.

  3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Reviews (30)

  • helenfeona 16 Oct, 2015

    It looks great & nutritious!So good.

  • Saradasapphire 9 Mar, 2015

    I've never been a fan of vegetable soup but this recipe was yummy.

    If you want the soup to taste extra flavorful, substitute your veggie or chicken broth for beef broth.

    I used beef broth and this recipe was excellent!

  • Jaime6277 12 Jan, 2015

    Made this the other day. My very picky kids loved it, so did I. Used a combination of fresh and frozen vegetables, added some spinach and white beans. Also made some elbow macaroni on the side, let the kids add it to their bowls. Had to let simmer longer than recipe calls for. But overall great recipe!

  • ashtaylor1984 8 Jan, 2015

    This soup was absolutely amazing! My husband and I are currently sing the Daniel fast with our church, so I decided to try this awesome recipe last night... Along with the fact that my husband was trying to get over the flu so he needed something to get rid of that ole crud LOL. He loved it and said it was one of the best things I made ever lol. I added in some crushed garlic while letting the onions cook, and that gave the entire soup great flavor.

  • rachelpark08 25 Oct, 2014

    I love this soup! It is really similar to ABC vegetable soup from Campbells. I use zucchini, peas, green beans, potatoes, carrots, sometimes bell pepper and a mix of leek and onion. Kids love it too :) Saves in the fridge well!

  • melissa sturtecky 8 Oct, 2014

    Delicious! I added garlic and it dramatically improved the soup. Recommend you dice your veggies such as potatoes and carrots small and thin versus chunks, you won't be disappointed!

  • ts2975 29 May, 2014

    Really great vegetable soup! I didn't have a can of tomatoes just fresh roma tomatoes. I used 6 of them and I used okra (for consistency) instead of the tomato paste, corn, carrots and garbanzo beans for protein. I omitted the celery since I don't care for it. You can't go wrong with this recipe.

  • westafford 28 Oct, 2013

    Have made this soup at least three times. All have enjoyed it. Great soup for health as well as taste. Good stuff.

  • ejonesowens 30 Aug, 2013

    Very good soup. If you are looking for that smooth, Campbell's vegetable soup red, add a can of crushed tomatoes in place of the diced tomatoes.

  • auraabbott 16 Feb, 2013

    Trying it out on a cold day

  • kimberlyk012 13 Jan, 2011

    This is a great soup to freeze for a cold night. I added macaroni because I had extra on hand. Very good.

  • kimberlyk012 13 Jan, 2011

    This is a great soup to freeze for a cold night. I added macaroni because I had extra on hand. Very good.

  • bern marie 30 Dec, 2008

    Fun to make (with a nice glass of wine :)... used 3 cans of beef broth and added cubed beef for my carnivore boyfriend! Added the beef with the onion and celery. We'll see how he likes it when he gets home from night shift!

  • FirstLadyM 13 Nov, 2008

    I made this and was surprise of how good it was. This is a good base for crab soup. I would have never thought to add italian seasoning to a vegetable soup. This is a keeper

  • rayofsunoncloudyday 11 Oct, 2008

    The recipe uses broth and water, water usually isn't included in most ingrediant lists. Over all you will have 6 cups of liquid and as it simmers the water gets evaporated. Most cooks should know this. Make sure you use both broth and water.

  • debster5600 23 Sep, 2008

    This recipe calls for 3 cans of broth but says to add 3 cups of water.

  • kaitnolan 22 Sep, 2008

    This soup is wonderful. You can add just about any vegetable your heart desires (or whatever might be on hand). I make it several times a year.

  • mmzea 2 Apr, 2008

    This was a hit with my family, my six year old loved it! I made a half batch because there is no room in the freezer for left-overs. Used green beans, brussel sprouts, carrorts, and red potatoes. Served with crusty bread, olive oil and parm. Super easy and fast!

  • greatneck 9 Mar, 2008

    I am making this again, today adding chix breast. Use 4 cans of chix broth, broccoli, carrots, cabbage, celery, onions, garlic, cauliflower. Two cans of diced tomato, ground pepper, thyme, bay leaf. Serve with crusty bread, garlic croutons on top, with grated chz, drzzle EVO!! Lots of chilled Pinot Grigio, Italaian.

  • IRIST1 19 Feb, 2008


  • russkeith 9 Feb, 2008

    Delicious Soup! I've made it several times and it stores wonderfully. It's great with cornbread or a grilled cheese.

  • hannityfan 7 Feb, 2008

    I didn't like the first bowl of this soup at all. In fact, I threw away the recipe but I kept the rest of the soup in the refrigerator. The following day, I decided to try a second bowl. It tasted pretty good. The next bowl was even better and so on. I now love this soup. It's like the flavor has to grow on you. I also tried adding some Spam, cubed small, to it and it was even more delicious. I just printed the recipe again and will definitely make it again!

  • mimi1631 28 Jan, 2008

    Fabulous - added the chicken

  • weLuv2eat 24 Jan, 2008

    Absolutely delicious! For my finicky eaters though, I add 2-3 cooked chicken breasts (pulled apart) and 1-2 cups (prepared) whole wheat pasta. It helps bulk up the soup and allows my family to feel more satisfied after eating.

  • greatneck 17 Jan, 2008

    Wonderful! Use this for a base of alot of different soups. Today, this basic recipe, adding, ground chicken, canneoli beans escarole. Al most stew like, let simmer for about an hour. Serve with garlic croutons, great on this rainy day.

  • bakingauntie 30 Dec, 2007

    This is just so delicious! Easy to make and everything thinks you've spent hours in the kitchen!

  • bakingauntie 30 Dec, 2007

    This is just so delicious! Easy to make and everything thinks you've spent hours in the kitchen!

  • bakingauntie 30 Dec, 2007

    This is just so delicious! Easy to make and everything thinks you've spent hours in the kitchen!

  • bakingauntie 30 Dec, 2007

    This is just so delicious! Easy to make and everything thinks you've spent hours in the kitchen!

  • angelamarie 26 Dec, 2007

    last night i hosted a xmas gathering for those close to me, many far from home. this soup recipe i made with all farmer's market fresh veggies. and then also the apple pie cider warmed my home and loved ones last night. i sent my guests home with canned blackberry bay leaf and red raspberry jam, all made the season such a creative one. thank you.

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