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Easy Vegetarian Soup

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This easy vegetarian soup is easy to make, healthy and comforting. It’s also very versatile: you can add whatever vegetables you have on hand.

Do you garden? Use zucchini, squash, tomatoes, peppers, and herbs from the garden.

Don’t garden? Raid your fridge and see what you can find there: carrots, parsnips, broccoli, cauliflower, etc. Truth be told, I make this soup every time I have veggies that need to be used in the fridge.


We make this soup quite often during the cold months, with mostly root vegetables. But it’s delicious in the summer made with summer vegetables.

You can eat it hot with a dollop of sour cream in the winter, or cold, straight from the fridge in the summer with some scallions dipped in salt. YUM!

Easy Vegetarian Soup

So what do you need to make this easy vegetarian soup? Just as I mentioned above, you can use any vegetable you have on hand, but there are a few basic ingredients you must use.

• onions
• carrots
• potatoes
• celery
• garlic

Once you add those basic ones, feel free to improvise as you wish. Of course, if you really need to follow a recipe, I have one for you from my last soup.



• 1 large onion, chopped
• 2 carrots, cubed
• 2 celery sticks sliced any way you want
• 4 medium potatoes peeled and cubed
• 1 cup of peas
• 1/2 cup of corn
• 1 cup chopped spinach
• 1 cup green beans
• 1/2 cup of cabbage thinly sliced
• 1 tablespoon of salt
• 3 garlic cloves, pressed through a garlic press
• 2-4 tablespoons of canola oil (optional)
• a handful of chopped up dill
• a few sprigs of fresh lovage (optional, but oh, so delicious!). If you haven’t heard of lovage, I encourage you to give it a try. Amazon sells both seeds and dried lovage.
• juice from half of a lemon (or an entire lemon if you like your soup a bit more sour)
• sour cream for dressing (optional)

Before I list the steps for making this soup, I’d like to share with you one of my soup secrets. I chop all the veggies really small (with the exception of potatoes, but even for potatoes I cube them in 1/2 inch cubes). This way, you feel the taste of blended veggies, rather than individual ones.

This has made it a lot easier to get the kids to eat the soup. And believe me: once they try it, especially if you add some sour cream to it, they’ll love it! And they can’t really try and take out that one vegetable they think they hate!

1. Start out with an 8-quart soup pot filled about halfway with cold water. Set it on the stove, and turn the fire on high.

2. Add salt

3. Add the vegetables as you chop them. Start with the one that takes longer to cook, like carrots, potatoes, and any veggies you are from the freezer

4. Once you added all your veggies, add more water if needed, cover the pot leaving a small gap for the steam to escape, lower the heat to medium or low, and turn your timer to 20 minutes

5. After the 20 minutes, taste for doneness (all veggies should be cooked by now), and taste. Then add your pressed garlic, mix it in, and turn the fire off.

6. Add oil if you are using it.

7. Add chopped up herbs (dill and lovage), and the lemon juice.

8. Remove your soup pot from the stove

That’s all. A simple soup that’s easy to make, good for you, and most of all, DELICIOUS!
Utensils you need to make soup

Here’s what you’ll need to have to make this soup:

• soup pot
• cutting board
• chef’s knife
• garlic press
• wooden spoon

This recipe makes quite a bit of soup. So, depending on your family’s size, you could be enjoying this yummy soup for a few days. Start out eating it for dinner when you make it, and use the leftovers for the next couple days. It will last in the fridge for up to 5 days.


If you enjoy vegetarian recipes you might also enjoy these scrumptious crisp zucchini chips:



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