hearty vegetable soup recipe

Hearty Vegetable Soup {Freezer Meal}

By Rachel Tiemeyer

Use any combination of vegetables in your fridge and pantry to make this hearty, delicious vegetable soup. I call this soup my “post holiday cleanse” soup. It’s pretty much all I desire after a few weeks of overly indulgent foods. Every few weeks in the winter (especially right after the holidays), I like to whip up a huge pot of this filling, nutritious, and warming Hearty Vegetable Soup. Then, we eat on it all week long.

You can really add whatever veggies you have on hand to this recipe. It’s a great one for cleaning out the fridge (and the digestive system..ha, ha!). Plus, it takes no time at all.

If you’re looking for a variation of this delicious Hearty Vegetable Soup, you might like one of these soups, too.

Vegetable Minestrone Soup Vegetable Minestrone Soup

Garden Vegetable and Lentil Soup

garden vegetable lentil soup

Now, if you really want to make this a homemade comfort meal, try your hand at my favorite Easy Homemade Sandwich Bread. I break it down step-by-step so that anyone can do this. A slice of this warm homemade bread would perfectly compliment a steaming bowl of Hearty Vegetable Soup.

homemade wheat sandwich bread

hearty vegetable soup recipe

Hearty Vegetable Soup {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: about 12 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


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.


  • 2 tablespoons olive oil
  • 1 medium or large onion, chopped
  • salt and pepper, to taste
  • red pepper flakes, to taste
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 28 oz can of diced tomatoes, juice and all
  • 12 cups chicken broth (three 32 oz boxes of broth)
  • 1 teaspoon Italian Seasoning blend
  • 3 large carrots, diced
  • 2 celery stalks, diced
  • 12 cups fresh green beans, destemmed and chopped
  • 34 medium yukon gold potatoes, diced (do not peel)
  • 12 cups frozen corn
  • 12 cups frozen peas


  1. Heat olive oil in a large pot over medium to medium-high heat.
  2. Add onions and season lightly with salt, pepper, and red pepper flakes. Saute until softened. Add garlic and sauté for another minute. Add bay leaf, tomatoes, chicken broth, Italian seasoning blend and bring to a boil.
  3. Add all vegetables EXCEPT the peas. Reduce to a simmer (a low bubble). Season lightly with a bit more salt and pepper, but don’t go overboard since you can adjust the seasoning at the end. Cook and stir occasionally for 10-15 minutes, until the potatoes and carrots are tender (check by piercing with a fork).
  4. Stir in the frozen peas, until they are warmed through.
  5. Remove bay leaf. Taste and adjust the seasoning as needed.
  6. Serving suggestion:
  7. Top with fresh Parmesan cheese and serve with a good loaf of crusty bread.


Freezer Meal Instructions:
To Freeze:
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.

To Prepare:
Let soup thaw in refrigerator overnight. Warm on low on stovetop. You may need to add a little more water or broth as the vegetables tend to soak up the liquid once frozen.

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