Homemade Vegetable Soup
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Organic Homemade Vegetable Soup

Hearty organic homemade vegetable soup with a low-sodium vegetable broth, carrots, lime and green beans, celery and more
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: International
Keyword: Homemade Vegetable Soup, Vegetable Soup
Servings: 8 cups
Calories: 100kcal
Author: Anecia Hero - SmartyPantsKitchen


Use Organic Vegetables and Broth

  • 2 tablespoons olive oil
  • 1/2 large onion chopped
  • 1 tablespoon garlic chopped
  • 2 stalks celery chopped
  • 4 large carrots chopped
  • 2-3 bay leaves
  • 2 cup cut green beans frozen
  • 1 cup lima beans frozen
  • 1 cup small green peas frozen
  • 32 oz. vegetable broth organic, low-sodium
  • 2 cups crushed or diced tomatoes
  • salt and pepper to taste


  • In a large stockpot on medium-high heat add oil; add chopped onions, celery and carrots; add bay leaves; cook for about 5 minutes 
  • Add tomatoes and vegetable broth; turn heat to medium; cover and allow to simmer for 10 minutes
  • Add in frozen vegetables; allow to cook covered for 25 minutes; 
  • Prior to serving, remove bay leaves, add salt/pepper


  • Vegetable soup can include other vegetables as well: fresh cabbage, turnips, rutabagas, zucchini or summer squash.
  • If you include a root vegetable (turnips, rutabagas, potatoes), add them to the stock pot at the beginning, when you saute the onions and carrots because they tend to cook longer. You might need to add more water as these vegetables tend to absorb liquid.
  • Kale and spinach may be added as well; if so, add them at the very end and let them cook for about 8 minutes
  • Looking for additional grains? Add barley, brown or white rice, or macaroni noodles to your vegetable soup! As with root vegetables, grains tend to absorb liquid, so you'll need to add more water or broth. If you add a grain, add it after you've added the liquid; bring it to a hard boil for 10 minutes, add remaining ingredients, and check the liquid level regularly.


Calories: 100kcal