Light Soup Recipes: Nourishing, Low-Calorie Soups for Every Season
This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. There’s plenty of room for customization — feel free to use any fresh or frozen vegetables you have on hand. It’s the perfect blank canvas for soup season!
A simple vegetable soup like this is my absolute favorite. It’s nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Other versions I tried always ended up bland and boring.
So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. The punch of fresh lemon really brightens and enhances the flavor!
Just like my cabbage soup, lentil soup, or tomato soup, this recipe is super customizable. If you have a handful of kale or spinach you need to use up, toss it in. If there’s a frozen bag of green beans in your freezer, use those instead. This is the ultimate way to use up any leftover vegetables that might otherwise go to waste!
Vegetable Soup Ingredients
- Fresh Vegetables: I’m using carrots, celery, onions, green beans, and potatoes, along with canned diced tomatoes. But feel free to swap them for other veggies like zucchini, radishes, or sweet potatoes — even leafy greens work well.
- Frozen Vegetables: Frozen veggies are optional, but they’re incredibly convenient, especially if you already have some on hand! I’ve used frozen peas and corn, but you can choose any frozen vegetables you like.
- Vegetable Broth: The soup base is made from vegetable broth. Given the simplicity of the ingredients, I consider the vegetable broth a star ingredient in its own right. So, opt for a high-quality one. You can find my favorite brand in the recipe card below.
- Herbs and Seasonings: A mix of Italian seasoning, bay leaves, fresh parsley, lemon juice, garlic, salt, and pepper makes this soup absolutely delicious.
How To Make Vegetable Soup
Step 1: Sauté the Veggies
Heat the oil in a large pot over medium-high heat. Add the carrots, celery, and onions, and sauté for about 4 to 5 minutes until they’re softened. Add the garlic, Italian seasoning, salt, and pepper, and sauté for another 30 seconds until fragrant.
Step 2: Add More Veggies
Add the potatoes, green beans, tomatoes, bay leaves, and vegetable broth. Stir everything together, then bring it to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes until the potatoes are fork-tender.
Step 3: Add the Frozen Veggies
Add the frozen peas and corn, stir, and cook for another 5 to 7 minutes until the vegetables are heated through.
Step 4: Serve
Turn off the heat and stir in the fresh lemon juice and parsley for the finishing touch. Now, you can ladle the soup into bowls or store it for later (storage instructions are written below).
This Light Soup Recipe is perfect for chilly days and is incredibly versatile, making it easy to adjust based on what you have in your fridge or freezer! Enjoy!
Easy Vegetable Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 4 medium carrots peeled and sliced
- 3 celery ribs sliced
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Yukon gold potatoes peeled and diced
- 1 ½ cups chopped fresh green beans
- 2 14.5 ounce cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth depending on how brothy you’d like it
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
- Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
- Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
- Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.
Notes
- When I filmed the video above I accidentally added 1 teaspoon of black pepper instead of ½ teaspoon. And I have to say, I really enjoyed the extra peppery flavor. So feel free to add a bit more, either in the soup or sprinkled on top at the end!
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
