This hearty vegetable soup recipe is so classic and so delicious! It’s filled with so many amazing veggies, plus it’s so comforting. Soups are the perfect pantry meal because you can just grab what you have and go. And I especially love this soup for meal prep because it holds up for a long time in the freezer. I love to make a big batch to freeze every winter so I have some ready to go at all times!
How to Store and Reheat
Store leftover hearty vegetable soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat.
Serving Suggestions
I love this hearty vegetable soup as a healthy lunch or dinner! It’s great with a grilled cheese sandwich, some cheddar bay biscuits, or my favorite apple cheddar waffle sandwich. Yum!
How to Make Vegetable Soup Step by Step
Sauté the Veggies: Heat a large sauté pan over medium heat and add 2 tablespoons of canola oil. When the oil is hot, add 2 tablespoons of unsalted butter. When the butter has melted, add 1 chopped yellow onion, 2 peeled and chopped parsnips, 4 peeled and sliced carrots, 2 ribs of sliced celery, and 1½ pounds of trimmed and cut green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add 2 cloves of minced garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite.
How to Freeze Soup
Learn all of our tips and tricks for freezing soup so it tastes as fresh as the day you made it! Fil the Pot: In a large stockpot or Dutch oven, add ¼ head of diced cabbage, 2 quartered and sliced zucchini, 1½ pounds of washed and quartered baby Yukon gold potatoes, 8 cups of low-sodium chicken broth, 28 ounces (1 large can) of peeled Roma tomatoes, 3 tablespoons of tomato paste, 28 ounces of water (use the tomato can to measure), ¼ cup of chopped fresh parsley, 2 teaspoons of Bouquet Garni, 1 teaspoon of minced fresh rosemary leaves, ⅛ teaspoon of crushed red pepper flakes, 2 teaspoons of seasoned salt, ½ teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 Parmesan cheese rind (optional), and 5 ounces of frozen peas (optional). Simmer the Soup: Stir well and bring the mixture to a boil, reduce heat, and simmer until the vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper. Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad.
