Easy Vegetable Soup

a white bowl of homemade vegetable soup with a red dish towel and 2 spoons to the side, mason jars of potatoes and green beans in the background

This Easy Homemade Vegetable Soup is packed with all the best hearty vegetables like potatoes, corn, carrots, and more. You can also add shredded chicken or beef chunks for an even heartier soup!

Course Dinner, fall, Main Course, Soup

Cuisine American

Keyword Easy Vegetable Soup, Homemade Vegetable Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 240kcal

Cost $10

Ingredients

8 oz tomato paste
2 cups water or broth (more as needed)
3 lbs potatoes (or 1 quart canned potatoes)
2 lbs carrots (or 1 quart canned carrots)
2 lbs green beans (or 1 quart canned green beans)
16 oz canned corn (or 1 quart canned corn, if desired)
1/2 head green cabbage
1 tbsp salt
1 tbsp powdered garlic
1/2 tsp pepper

Instructions

Wash, peel, and chop all vegetables if fresh produce is used.
Pour the tomato sauce or paste into the pot. If using a paste, add 2 cups of water and whisk until smooth.
Pour or place all remaining ingredients into a large pot. If you're using canned vegetables, pour the liquid from the jars into the pot as well, so that all the vegetable nutrients are retained.
Once all the vegetables are in the pot, add enough water or broth to cover the vegetables.
Over medium heat, cook the soup until the root vegetables are soft. Add more liquid as needed to maintain a soup consistency as the vegetables cook down. Remove from the heat and serve.

Notes

Note: If the vegetables are home-canned with added salt, reduce the salt to half and season to taste.

Nutrition