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Vegetable soup in a dutch oven ready to be served.

“Eat More Veggies” Soup

Use any combination of vegetables in your fridge and pantry to make this hearty, delicious vegetable soup. Whip up a big batch and your family will eat on this all week long.

Yield: About 12 servings 1x
Prep: 15 minutesCook: 25 minutesTotal: 40 minutes


  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1 medium or large onion, diced
  • 3 large carrots, diced
  • 2 celery stalks, diced
  • Salt and pepper, to taste
  • A pinch of red pepper flakes, to taste
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 12 cups chicken broth (three 32-ounce boxes of broth)
  • 1 (28-ounce) can of diced tomatoes, juice and all
  • 1 teaspoon Italian Seasoning
  • 34 medium Yukon gold potatoes, diced (do not peel)
  • 12 cups fresh or frozen green beans, trimmed and chopped
  • 12 cups frozen corn
  • 12 cups frozen peas
  • Optional: 23 cups chopped kale or spinach

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Make It Now:

  1. Heat oil in a large pot over medium-high heat until it’s shimmery. Add onions, carrots, and celery and saute until softened, about 4-5 minutes. Season lightly with salt, pepper, and red pepper flakes. Add garlic and tomato paste and sauté for another minute. Add broth, tomatoes, and Italian seasoning and bring to a boil.
  2. Stir in the potatoes, green beans, and corn and bring back to a boil. Reduce to a simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir occasionally for 15-20 minutes, until the potatoes and carrots are tender (check by piercing with a fork).
  3. Stir in the frozen peas (and stir in the optional kale/spinach), until they are warmed through. Taste and adjust the seasoning as needed.
  4. Serving suggestion: Top with fresh Parmesan cheese and serve with a good loaf of crusty bread.

Freeze For Later: Prepare soup as directed. If you do not plan on eating any of it on the day you prepare it, do not add the frozen peas. Let soup cool completely. Place in freezer safe bags or containers. Store for up to 3 months.

Prepare From Frozen: Let soup thaw using one of these safe thawing methods. Warm on low on stovetop or in a slow cooker. You may need to add a little more water or broth as the vegetables tend to soak up the liquid once it sits.


Crockpot Directions: Follow steps 1-2 but instead of cooking it on the stove, cook on Low in the crockpot for 6 to 8 hours, until the carrots & potatoes are tender. Stir in the peas and kale at the end.

Instant Pot Directions: We actually already have an Instant Pot Vegetable Soup recipe on our site. Hop over and use the cooking instructions from this recipe!

Corn – Frozen or fresh will work.

Carrots – Fresh is best. 

Yukon gold potatoes – Yukon Gold potatoes don’t need to be peeled. If you don’t get Yukon Gold, make sure to peel the potatoes.

© Author: Rachel Tiemeyer
Cuisine: American Method: Stove Top