Dinner, Lunch, Recipes · January 17, 2021

Homemade Vegetable Soup recipe

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After every holiday – year round – I always feel like I need to step back and reset my body with food. Whether it’s Christmas, Thanksgiving, Easter, New Years, Memorial Day weekend, the 4^th of July, etc. “celebrating” to me always includes special food to celebrate with. But then the next few days, my body kind of regrets that food celebration (my brain never does because I’m a firm believer in treats), and I love making my Homemade Vegetable Soup recipe to help me reset.

Homemade Vegetable Soup for the soul

I’m a soup girl so I could eat soup every day, and my Homemade Vegetable Soup recipe is actually one soup you could eat every day. Packed with colorful and nutritious vegetables, this soup is not only delicious, but it’s good for you too.

It includes so many healthy ingredients including green and yellow squash, broccoli, peas, tomatoes, Cannellini beans, green beans, onions and carrots. I first made this years ago over the summer when I had an abundance of fresh vegetables available.

However, this Homemade Vegetable Soup morphed into this recipe that I make for my family year-round. When I realized how great it made my body feel, I started making it after holidays when eating a bowl full of vegetables will certainly do a body good.

Making the Homemade Vegetable Soup recipe

I make my Home Vegetable Soup recipe with chicken broth because I find it provides a more robust flavor. But, if you are vegetarian or vegan, you can easily make this with vegetable broth too.

The Homemade Vegetable Soup recipe is a slow simmering recipe so you will need at least an hour and a half to make it. Most of that time is not hands-on time. It’s simmering time to help bring all the flavors of the vegetables and the spices together.

I make this in my Le Creuset large Dutch oven because once you start loading the vegetables in they add up really fast! Even using the Dutch oven, I only have a half inch or so of space between the top of the pot and my soup. If you don’t have a Dutch oven, any really large pot will work.

Reheating your soup

When I make this Homemade Vegetable Soup recipe I usually make it for dinner that night and then I save it and eat it for lunch the rest of the week. Kevin won’t usually eat more if it since he’s not a soup guy (weirdo) so I have it all to myself.

I will reheat the soup on the stove or the microwave, depending on how much I think I want. I will usually add additional broth in subsequent days too. The veggies end up soaking up some of it as the week goes along and I like a nice, brothy soup. I don’t typically add additional spices and herbs aside from some salt and pepper – if needed.

Shop my kitchen

Here’s a few items I used to make this soup from my kitchen.

5.5 quart Le Creuset Dutch Oven with gold knob
18×13 Maple Cutting Board
Olive wood mixing spoons – You want to use wood on the Dutch ovens or any pot because it won’t scratch the finish.
Chicago Culinary Knives – or this two knife set is great too.
My soup bowls are from a pottery studio but here are some other great options for a similar look. These Farmhouse Soup Bowls {HERE} are so cute and I have this set for French Onion Soup {HERE} that are great for all soups.

Thank you so much for visiting today, friends! You can find the full, printable recipe for this Homemade Vegetable Soup recipe below and make sure to check out. A few of our other favorites in the recipe section {HERE}. We hope to see you again soon!