Classic Vegetable Soup

This hearty, flavor-packed vegetable soup is the ultimate comfort food. Loaded with fresh veggies and simmered in a richly seasoned broth, it comes together in about 45 minutes—perfect for chilly nights, quick lunches, or weekly meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dinner, LUNCH, Soup

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Brothy Base

2 14.5 oz cans diced tomatoes
2 14 oz cans low-sodium chicken broth
2 11.5 oz cans tomato-vegetable juice cocktail
2 cups water

Fresh Vegetables

4 large carrots, peeled and sliced
4 stalks celery, chopped
2 large potatoes, diced
2 cups green beans, chopped
2 cups fresh corn kernels

Seasoning

to taste salt and black pepper
2 pinches Creole seasoning

Method

Wash and chop all your vegetables. Having everything prepped will make the cooking smoother and faster.
In a large stockpot, combine diced tomatoes, chicken broth, tomato-vegetable juice cocktail, and water. Stir to combine and heat over medium.
Add the chopped carrots, celery, diced potatoes, green beans, and corn to the pot. Stir well.
Season with salt, black pepper, and Creole seasoning to taste. Adjust as needed while simmering.
Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, or until all vegetables are fork-tender.

Notes

Make it vegetarian by swapping the chicken broth for vegetable stock. Add cooked beans, pasta, or quinoa for extra texture or protein. Adjust thickness with more broth or water as desired. Store leftovers for up to 4 days or freeze for 3 months.