Alright, friend, let me just say: if I had a coin for every time I made this easy vegetable soup, I’d probably have enough to buy… well, exactly three carrots. It’s been my go-to since, oh, I don’t know, the last time I couldn’t be bothered with a complicated dinner and just wanted something warming inside (especially after a rainy day—nothing beats it). One time, I made this soup with my niece, and she insisted on adding extra potatoes and pretended they were ‘hidden treasure’ (I still find that hilarious). Anyway, let’s get into it before I get distracted talking about how I once spilled a whole jug of broth on the floor—kitchen mishaps just build character, right?

Why I Can’t Stop Making This Soup

I make this easy vegetable soup pretty much when my fridge looks a bit like a veggie graveyard, full of good intentions. My family goes crazy for it because, honestly, there’s something magic about the simple stuff. The best part: no one complains about ‘too many veggies.’ I mean, my kids even ask for seconds. (OK, except that one time I tried adding turnip and everybody just stared at me like I’d lost my mind!)
If you’re the type who likes dinner that doesn’t require a GPS to follow, this’ll be your jam. Sometimes, I just need a meal where I can plonk everything in a pot and get on with life (or scroll cat videos, if we’re honest). Plus, cleanup’s blessedly simple, which counts for a lot. The only hitch? Chopping onions—and, yes, I’ve cried more form onions than bad breakups…

Here’s What You’ll Need (Substitutes Welcome!)

1 large onion (brown, white, or red—honestly, whatever’s lurking around)
2 cloves garlic, minced (or a heaping teaspoon of the jarred stuff; Grandma used to frown on this, but my back likes it better)
3 carrots, chopped (baby carrots work if you just wanna slice and go)
2 celery stalks, sliced (I sometimes skip if celery’s gone weird-looking, nobody notices)
2 potatoes, diced (Yukon Gold, russet, or whatever I find first—sweet potatoes are fun here too)
1 zucchini, sliced (but totally optional if it’s not zucchini season)
1 can diced tomatoes (400g or so; fresh are great, but canned is a lifesaver, trust me)
6 cups vegetable broth (I’ll use Better Than Bouillon if I’m feeling lazy)
1 tsp dried thyme (fresh is fancy, but I rarely have it)
1 tsp dried oregano
1 bay leaf (if you find one at the back of the pantry, toss it in)
Salt and pepper—to taste (or wildly guess, that’s fine too)
1 cup frozen peas or green beans (sometimes I chuck both in if the freezer needs a clear-out)
Olive oil—a good splash (2-ish tablespoons, maybe?)

Let’s Make Easy Vegetable Soup (No Fuss, Promise)

Start the onions. Drizzle your olive oil into a big soup pot or Dutch oven, medium-ish heat. Toss in the onions and stir until they get soft and a bit see-through (about 4-5 minutes). Don’t let ’em burn—unless, y’know, you like that sort of thing.
Garlic time. Add in the garlic. Give it 30 seconds; it’ll smell incredible. If it sticks, just add a spoonful of broth for good measure.
Veggies in the pool. Chuck in your carrots, celery, and potatoes. Stir for 2-3 min. This is where I usually sneak a taste (raw potato isn’t great, but it gives you hope for what’s coming).
Add tomatoes & broth. Pour in diced tomatoes (with the juice) and all the broth. Plop in the zucchini (if using), thyme, oregano, bay leaf. Give it a lazy stir—no need to fuss.
Simmer away. Bring to a gentle boil, then lower to a simmer. Pop the lid a bit askew and let it do its thing, about 25 minutes. Don’t worry if it looks a bit bland at this stage; it comes together, promise.
Final stretch. Add peas/green beans. Simmer 5 more minutes. Taste for salt and pepper—I usually add more than I mean to, but life’s about risks.
Check the potatoes. If they’re fork-tender (poke one and if the fork goes through without complaint, you’re good), soup’s ready. Fish out the bay leaf, or don’t—my husband claims it adds ‘rustic charm.’
Serve. Ladle into bowls. Take a moment to admire your work. Seriously.

Notes: Stuff I Learned The Hard Way

If you chop the carrots too thick, they stay weirdly crunchy. I do this every other time (oops).
Forgot peas at the end? It’s actually fine. Sometimes I just sprinkle in spinach right before serving and call it a day.
Too thin? Let it simmer without the lid for a while. Too thick? A splash of water or broth fixes it. Or, add a bit of tomato juice if the soup needs zing (I stole that idea from this recipe).

Variations: My Kitchen Experiments

Add a handful of cooked pasta for minestrone vibes.
Throw in spinach, kale, or any leafy green when you want to fancy it up (or just have a “use me or lose me” bag in the fridge).
I once tried broccoli and… just don’t repeat my mistake unless you’re actually a broccoli superfan.
Splash of lemon at the end is surprisingly super, but only a splash or it tastes like lemonade gone wrong.
Want more protein? Add some canned beans; I like white beans, but chickpeas are solid too (See how Cookie+Kate does it!).

About The Equipment (What If You Don’t Have It?)

A big ol’ soup pot is ideal. But I’ve used whatever large-ish pot I found (yep, that time when the fancy Dutch oven was still soaking from last weekend’s chili). Honestly, a stockpot is nice, but if yours is more wishful thinking than reality, just use whatever holds soup without bubbling over.

How To Store This (But It Never Lasts!)

Supposedly, this keeps 3–4 days in the fridge in a sealed container. But, and I wish this was a joke, mine basically vanishes the next day. You can freeze it—just let it cool first—though potatoes can sometimes go a little grainy, but it still tastes fine. Label your containers, otherwise you’ll play the ‘is this soup or chili?’ game like me.

How I Love To Serve This Soup

Chunky bread, always. Preferably sourdough (but store-bought sandwich bread is just as good when you toast it well enough). Sometimes I add a swirl of pesto or just a shower of grated cheese on top; the kids think it’s “fancy restaurant” night. If we have it with grilled cheese, everybody’s happy. On cold nights, my partner claims a splash of hot sauce is a must. Your call!

Stuff I Learned From Oopsies

Once, I tried rushing the simmer part—just don’t. It ends up tasting like boiled veggies in water, which is a crime against soup, honestly.
Add frozen peas at the very end, or they get all wrinkly and weird; ask me how I know.
I used to dump in all my dried herbs at once, but actually, I find it works better if you put some in at the start, some near the end. No clue why—it just does.

Your Questions, Answered (Really, I’ve Been Asked These!)

Can I use chicken broth instead? Yup, totally. The flavor shifts a bit, but it works. I’ve even used boullion cubes when I had nothing else.
What if I don’t have potatoes? Just toss in cooked rice at the end, or use another root veg. Or skip it! Soup police won’t show up.
How do you thicken it? Mash a few potatoes against the side of the pot, stir. You can blend a cup or so and pour it back in. Or add some rice or pasta if that’s your thing.
What veggies don’t work? Broccoli (see above), fennel unless you really, really love the flavor, and once, eggplant—that was… interesting.
Is this better the next day? I think so. The flavors cozy up to each other overnight. Unless you eat it all right away!

And, oh! If you want a few more tips on veggie prep or knife skills (which, let’s be real, I’m still working on), check out this beginner’s knife skills video. Anyway, enough from me—I could talk soup all day, but there’s a cat plotting to steal my bread. Bon appétit, mate!