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This easy vegetable soup recipe is simple and satisfying! It’s a veggie-loaded homemade spin on canned soup that’s infinitely tastier.

Vegetable soup
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Craving simplicity? Meet this easy and satisfying Easy Vegetable Soup! Sometimes you just need that classic noodle soup: you know, the your mom made you or the one you dumped out of a can after school? This recipe came from a day where Alex took stock of our pantry and whipped up a simple homemade vegetable soup. We’ve been making it ever since! This easy vegetable soup is loaded with colorful veggies and cozy spiral pasta, swimming in a bright yellow turmeric broth with tons of flavor. It’s like canned soup, but a homemade version that tastes infinitely better. Here’s how to make it!

How to make this easy vegetable soup

This vegetable soup recipe is the very definition of simple. It’s a homemade version of canned noodle soup, but we’ve packed it full of healthy veggies and restorative spices. Here are the main steps for this easy vegetable soup (or jump right to the recipe below!):

  • Prep the veggies: Dice an onion, bell pepper, carrots and celery.
  • Sauté: In a large pot or Dutch oven, saute the veggies until tender, about 5 to 7 minutes.
  • Add spices: The blend of spices in this soup is so, so delicious! It brings in the savory vibe of canned soup.
  • Simmer: Add the broth and remaining veggies and bring it to a simmer. Once simmering, add the noodles and cook until tender, about 10 minutes. That’s it!
How to make vegetable soup

Best veggies for a vegetable soup

The goal with this easy vegetable soup? Pack it with quick-cooking veggies so it’s easy to make! Many vegetable soup recipes include potatoes or squash, and here’s the thing: hard root veggies take a long time to cook. So for this soup, we picked veggies that will cook up in no time! This recipe is an update to our previous version that loads it with even more veggies. Here’s what we think are the perfect quick-cooking veggies to include for the maximum healthy punch:

  • Onion
  • Bell pepper
  • Celery
  • Carrots
  • Garlic
  • Green beans
  • White beans like cannellini or Great Northern
  • Peas

Secret spice blend for the broth

It’s easy to make a vegetable soup recipe, but often the broth leaves something to be desired. Vegetable broth on its own is a little bland, so you’ve go to have a great blend of seasonings to amp up the flavors. Here’s what we included in this broth to make it satisfying and slurp-able:

  • Garlic powder
  • Dried basil
  • Dried oregano
  • Dried thyme
  • Ground turmeric

What’s turmeric? Turmeric is a bright yellow spice that’s part of the ginger family. It is most often used dried and ground, and has an earthy, almost mustard-like flavor. Because turmeric has some potential restorative properties and we love the flavor, we added a good amount of this golden spice to make for a vibrant broth. It looks bright and beautiful, and tastes great! Grab a jar and can use up the rest with these top turmeric recipes, from yellow rice to vegan nacho cheese.

Vegetable soup recipe

Variations on this vegetable soup recipe!

Because it has a short ingredient list, this easy homemade vegetable soup is easily customizable! Add any quick cooking vegetables you love, or other spices or seasonings. Here are a few ideas:

  • Chickpeas or kidney beans instead of white beans
  • Canned tomatoes: add a 15-ounce can diced or fire-roasted
  • Spinach, kale, or chard: add a few handfuls (chopped or baby greens) in the last 5 minutes
  • Frozen butternut squash: this soup works with frozen since it’s already partially cooked! Add it with the green beans
  • Pesto: Basil pesto adds big flavor to the broth! Add 1 to 2 tablespoons with the broth

What other veggies would you add? Let us know in the comments below!

Or, make it even simpler: noodle soup!

Want to make this more like straight noodle soup? This recipe is a spin on an older version of this recipe that was essentially onion, carrots, celery and noodles. Essentially, it was vegetable noodle soup! Want to make the old version?

  • Remove the red pepper, white beans, green beans, and peas, and make the recipe as listed below!
Easy vegetable soup

Make this easy vegetable soup into a meal

This easy vegetable soup recipe is packed with healthy veggies and plant-based protein. Because here’s the thing: if you’re going to pend the time on a soup, why not make it filling enough for a meal? This soup works as an easy lunch or healthy dinner recipe! You can always top with grated Parmesan cheese or a dollop of Greek yogurt to make it more filling, or add an easy side dish. Here are a few ideas for making this easy soup into a meal:

Homemade vegetable soup

Looking for more soup recipes?

Outside of this homemade vegetable soup recipe, here are a few of our favorite soup recipes:

This easy vegetable soup recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten-free, use gluten-free pasta.

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Easy Vegetable Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

This garden vegetable soup recipe is simple and satisfying! It’s a veggie-loaded homemade spin on canned soup that’s infinitely tastier.


Ingredients

Scale
  • 1 medium yellow onion
  • 1 red bell pepper
  • 2 celery ribs
  • 3 medium carrots
  • 3 garlic cloves
  • ¼ cup olive oil
  • 1 tablespoon garlic powder
  • 2 teaspoons dried basil
  • 1 teaspoon each dried oregano and dried thyme
  • ½ teaspoon ground turmeric
  • 8 cups (2 quarts) vegetable broth
  • 1 1/2 to 2 teaspoons kosher salt, to taste
  • Fresh ground black pepper
  • 1 ½ cups frozen green beans
  • 15-ounce can white beans (cannellini, Great Northern or other), drained and rinsed
  • 1 ½ cups frozen peas
  • 5 ounces pasta spirals (about 2 cups dry)

Instructions

  1. Dice the onion. Dice the bell pepper. Thinly slice the celery. Peel and thinly slice the carrot into rounds. Mince the garlic.
  2. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, bell pepper, celery, carrots, and garlic, and sauté for 5 to 7 minutes until the onion is translucent.
  3. Add the garlic powder, dried basil, oregano, thyme, and turmeric and stir. Continue cooking for about 1 minute.
  4. Add the vegetable broth, 1 ½ teaspoons kosher salt,  frozen green beans, drained and rinsed white beans, and fresh ground pepper. Bring a simmer.
  5. Add the frozen peas and pasta and continue simmering until the pasta is cooked, about 10 minutes. Remove from the heat and allow to cool for several minutes. Taste and add the additional salt as necessary.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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21 Comments

  1. Karen Janson says:

    A beautiful and colorful soup – appealing to the eye. Enjoyed the cannellini beans and will double next time. Also enjoyed the texture of the spiral pasta. Added 5 oz prewashed spinach because it was BOGO. Healthy and delicious.






  2. Cathi says:

    So, so, so good!!! We had a cold front blow in, and I’m nursing my son back to health from the flu, and this was the PERFECT meal to make us all feel better!! Such amazing flavor in such a short period of time. I will definitely be making this again!






  3. Lilia Buhler says:

    Wonderful soup recipe! We enjoyed it with the cornbread muffins mentioned just before the soup recipe. Please keep creating more!






    1. Alex Overhiser says:

      We will! Thanks for making.

  4. KathyHoma says:

    Thank you for the delicious recipe. Just got done eating it and I sprinkled some fresh shredded Parmesan on it. The only changes I made were I added one cup of green beans, one cup of peas, and one cup of corn because we love our corn. I also used the mini bowtie noodles because they are my favorite noodle.






  5. Nicole Greczyn says:

    Extremely tasty! Used small can fire-roasted diced tomatoes instead of bell pepper (added in step with broth). Added salt and pepper gradually during cooking steps, and a bit more pasta in the final step. Otherwise made as directed with Great Northern beans. Thanks!






  6. Diane says:

    Absolute delicious! Made it recently and will be making it again!
    Sharing this recipe with family!

  7. Amy says:

    Making it tonight, ahead of a possible ice storm headed our way. I figure if we lose power, I can always heat it in cast iron on the gas grill!

  8. Cynthia says:

    This soup is absolutely delicious! I followed your suggestions and added a can of white beans and some fresh spinach. I also used ditalini pasta instead of the spirals. The smell of the soup is amazing. I am looking forward to trying more of your recipes.

    1. Alex Overhiser says:

      I’m so glad you enjoyed it!

  9. Debs Fellowes says:

    So we made this last night as I had been craving soup, it was FAB!!! Loved the clean, wholesome taste, as my boyfriend said: “It’s very earnest”. I am not veggie so I must admit that as a personal preference we used chicken stock and we didn’t have dried basil, we don’t keep dried basil but I will buy some in now for next time we make this soup. And there will definitely be a next time. Thank you so much for sharing, I only found your blog the other day and it’s great! We live in the UK but fortunately we do own measuring cups as we do a lot of Instant Pot cooking and the majority of the recipes we come across are in cups. Tonight we are having your cauliflower and yum yum sauce, and we plan to make the Hot Honey as we don’t have that in the UK, it’s too expensive on Amazon!

  10. Mary B says:

    eating it as we speak! awesome!

  11. Anna DiBenedetto says:

    Does this soup freeze well? I made it last night and it is so good!

    1. Alex Overhiser says:

      Hi! I wouldn’t freeze it with the noodles (they’ll get too mushy). If you want to freeze, remove the noodles and add some fresh ones when you serve again.

  12. Anupama Chopra says:

    Awesome Recipe!! Thanks for sharing such a delicious recipe with us.

  13. gilly diviani says:

    sounds delish! saving to make later

  14. Mary says:

    Exactly what I need with this cold! :)

  15. Sarah | Well and Full says:

    This soup looks so comforting! I made a similar one today for dinner :)

  16. Tamara says:

    So soothing and delicious (and quick!) — thank you! My husband and two little ones (4 & 2) loved it! I only subbed kelp noodles, and they worked great.

    1. Sonja says:

      Wow that was fast, we just published it a few hours ago! So glad it was a hit!

  17. Tamara Engellent says:

    So soothing and delicious (and quick!) — thank you! My husband and two little ones (4 & 2) loved it! I only subbed kelp noodles, and they worked great.

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