Mixed Vegetable Soup

There's nothing quite like a warm bowl of mixed vegetable soup to nourish your body and soul. This colorful, hearty soup brings together the best of the garden in one comforting bowl – tender carrots, crisp celery, sweet corn, vibrant peas, and juicy tomatoes all swimming in a perfectly seasoned herb broth. It's the kind of recipe that makes your kitchen smell amazing and fills your home with that cozy, homemade warmth we all crave.

What I love most about this vegetable soup recipe is how incredibly versatile and forgiving it is. Whether you're trying to clean out your vegetable drawer, need a wholesome meal for the family, or want something light yet satisfying, this soup delivers every time. At just 105 calories per serving, it's packed with nutrients and flavor without any of the guilt. Plus, it comes together in just 35 minutes, making it perfect for busy weeknights when you want something homemade but don't have hours to spend in the kitchen.

This isn't just any ordinary vegetable soup – it's a celebration of fresh, wholesome ingredients that work together in perfect harmony. The secret lies in building layers of flavor and timing the vegetables just right so each one maintains its unique texture and taste. Trust me, once you try this version, it'll become your go-to healthy soup recipe for years to come.

Why This Is the Best Mixed Vegetable Soup

• Perfect vegetable timing: Each vegetable is added at just the right moment to ensure optimal texture – no mushy vegetables here! Harder vegetables like carrots and potatoes go in first, while delicate peas and corn are added at the end.
• Incredibly nutritious and low-calorie: Packed with vitamins, minerals, and fiber while keeping calories in check at just 105 per serving. It's a powerhouse of nutrition that doesn't compromise on taste.
• Endlessly customizable: This recipe is your canvas – use whatever vegetables you have on hand or swap ingredients based on your family's preferences. It's perfect for using up those odds and ends in your refrigerator.
• Make-ahead friendly: This soup actually tastes better the next day as all the flavors meld together. Make a big batch for easy meal prep throughout the week.
• Budget-friendly comfort food: Using simple, affordable ingredients, this soup feeds a crowd without breaking the bank. It's proof that healthy eating doesn't have to be expensive.

Key Ingredient Tips and Substitutions

The beauty of this garden soup lies in its flexibility. While the recipe calls for specific vegetables, don't be afraid to make substitutions based on what you have available. If you don't have fresh green beans, frozen ones work perfectly – just add them a bit later in the cooking process. Fresh corn cut from the cob is divine in summer, but frozen corn kernels are a great year-round option.

For the base vegetables, that holy trinity of onion, celery, and carrots creates an incredible foundation of flavor. Don't skip the garlic – those three cloves might seem like a lot, but they add depth and warmth to every spoonful. If you're out of fresh garlic, garlic powder works in a pinch, though fresh is always preferred.

The diced tomatoes add acidity and richness to the broth. If you only have whole canned tomatoes, simply crush them by hand before adding – it gives the soup a lovely rustic texture. Fresh tomatoes work beautifully too, especially during peak summer season.

Delicious Variations to Try

Once you master this basic recipe, the variations are endless! For a heartier version, add some cooked beans like white cannellini or kidney beans along with the other vegetables. This transforms it into a protein-packed meal that's incredibly filling.

Love a little heat? Add a pinch of red pepper flakes or a diced jalapeño with the onions. For an Italian twist, increase the herbs and add some fresh basil at the end. A Mediterranean version is gorgeous with the addition of zucchini, bell peppers, and a handful of fresh oregano.

Winter calls for heartier additions – try adding cubed butternut squash, parsnips, or turnips. These root vegetables add natural sweetness and make the soup even more satisfying during cold months.

Making It Your Own: Dietary Adaptations

This mixed vegetable soup is naturally vegan and vegetarian-friendly when made with vegetable broth instead of chicken broth. It's also naturally gluten-free, making it perfect for those with dietary restrictions. For added protein, vegetarians can stir in some cooked lentils or chickpeas, while others might add leftover roasted chicken or turkey.

If you're following a keto diet, simply reduce or omit the potatoes and corn, and add more low-carb vegetables like zucchini, spinach, or cauliflower. The soup is easily adaptable to fit almost any eating plan.

Garnish and Serving Suggestions

While this soup is delicious on its own, the right garnishes can take it to the next level. A sprinkle of fresh parsley adds color and freshness, while a dollop of Greek yogurt or sour cream makes it extra creamy. Grated Parmesan cheese is always a welcome addition, and a drizzle of good olive oil adds richness.

Serve this family soup with crusty bread, grilled cheese sandwiches, or simple crackers. It's also wonderful over cooked rice or pasta for a more substantial meal.

Storage and Make-Ahead Magic

This soup stores beautifully in the refrigerator for up to 5 days and actually improves in flavor as it sits. The vegetables continue to release their flavors into the broth, creating an even more delicious soup the second day. It also freezes well for up to 3 months – just be aware that the potatoes may change texture slightly after freezing.

For meal prep, make a double batch on Sunday and portion it into containers for easy grab-and-go lunches throughout the week. It reheats beautifully in the microwave or on the stovetop.