
Looking for a vegetable infused soup that’s tasty and filling? Soups are comforting on cool days and smell just as good as they tastes. This simple vegetable soup has 2 versions; simple and simpler. Comfort food that warms your heart with smells reminiscent of grandma’s cooking.
Here what you need for both versions:
- 2 containers of vegetable broth
- 1 medium sized onion – chopped
- 1 medium size bell pepper – chopped (choose whatever color you like best)
- 3 celery stalks chunked – leaves removed
- 1 small bag each of the following frozen items:
- peas & carrots, corn, string beans, and chopped spinach
- YOU CAN ALWAYS SUBSTITUTE WITH FRESH VEGETABLES TOO
- 1 can each of the following:
- white beans
- red beans (you could use black or pink too)
- diced tomatoes
- Olive oil – enough to line the bottom of your LARGE Stock POT or large crock pot
- 2 cloves of garlic – chopped small
- seasonings – salt & pepper, or other flavors you want to sprinkle into your soup
How can this recipe have 2 versions; simple & simplier?
Basically to make this easy vegetable soup recipe, you are going to throw everything into the pot and cook it. Decide beforehand if you want to saute the garlic and olive oil before adding all the other ingredients. I like to do this step for both versions. Plus you have the option of using fresh vegetables or frozen. And, you can cook it on the stove top or in the crock pot.
- For a more hearty soup, after its cooked, add barley, rice, or noodles.
Stove Top Directions:
- Line bottom of pot with olive oil, saute chopped garlic, DON’T LET IT TURN BROWN!
- Add chopped onion, pepper, & celery – saute on medium until soft
- Add tomatoes & spices (if you want spices) – stir
- A Quick Note about spices – add what you like, that’s why I didn’t give specifics, its up to you. I like black pepper and with the sauteed onion, pepper, and garlic, its very flavorful. I recommend adding spices after its cooked, then you can add to taste if you are looking for a little more of something. You won’t be disappointed sticking to the basics above.
- Toss in all frozen vegetables – stir
- Add drained beans – stir
- Pour in both boxes of vegetable broth – stir
- Cover and bring to a boil
- Lower heat and cook on medium high for 30 minutes or more
- Optional – Add extras as mentioned: noodles, rice, or barley
- Serve with some hearty bread – I usually stop off at the bakery and get a loaf of Italian bread
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Slow Cooker Directions:
Have all your ingredients ready to go. You’re going to add the ingredients in layers, let cook, and stir a few hours in – or just before you eat. I told you this was an easy soup recipe.
Quick Note – for extra flavor, saute garlic and olive oil on stove top and pour in at the end of the recipe, otherwise just follow the plan below.
- Line bottom of the pot with olive oil
- Add chopped onion, chopped pepper, celery, garlic and diced tomato – give a quick stir
- Pour in both boxes of broth – stir
- Toss in all frozen vegetables (If you’re using fresh vegetables, add after 2nd step)
- Add beans
- Cook on Low 6 hours or High for 4 hours
- Stir & serve with some hearty bread
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Simple or Simplier
This soup recipe is so easy to make. Plus its a simple lunch to have on hand for the week ahead. Another great thing about this recipe is if you have the room, store all the ingredients in the house, and when you feel moved to – throw it together. Its also a great meal to drop off to a friend or family member. I drop this soup off to my aunt and uncle just to let them know I was thinking of them.
I’d love to hear which version you prefer. If you try and like this recipe, please leave a comment. You can sign up for emails to be the first to hear about Cute Dapple’s newest posts. Check us out on social media by clicking the icons at the top right or at the bottom of this post.

**Looking for some additional meatless options try these recipes:


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