Hearty One-Pot Vegetable Soup Recipe

This hearty one-pot vegetable soup is packed with vegetables and aromatic herbs, and it comes together in about 65 minutes.

The entire pot costs approximately $11.40, which works out to $1.90 per serving, and cooking it all in one pot means less cleanup.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.

Ingredient Notes and Cheaper Swaps

Vegetable Broth

Low-sodium broth lets you control the saltiness of the final dish. Bouillon cubes or paste mixed with water are an even cheaper alternative; just be mindful of the sodium content.

Fresh Herbs

If you only have dried parsley on hand, use 1 teaspoon of dried parsley for every tablespoon of fresh.

Frozen Vegetables

Frozen green beans, corn, and peas last much longer than fresh produce, reducing waste. Swap in other frozen vegetables you have on hand, such as chopped spinach, mixed vegetables, or lima beans, to use up what you have.

Potatoes

Russet or Yukon Gold potatoes work well here, as they hold their shape without becoming too mushy. Sweet potatoes also work and give a slightly sweeter flavor.

How to Make Hearty One-Pot Vegetable Soup Step by Step

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the finely chopped onion, carrots, and celery and sauté until they begin to soften and become fragrant, about 5-7 minutes. Stir in the minced ginger and garlic and cook for another minute until fragrant, being careful not to burn the garlic.

Pour in the low-sodium vegetable broth and diced tomatoes, then add the cubed potatoes, bay leaves, dried thyme, oregano, and rosemary. Season with salt, black pepper and the optional red chili flakes. Bring to a rolling boil over high heat.

Add the frozen green beans, reduce the heat to medium-low, cover, and simmer for about 20 minutes, until the potatoes are easily pierced with a fork but not falling apart.

Stir in the frozen corn and peas and cook, uncovered, for another 10 minutes. Taste and adjust the seasoning. The full quantities and steps are in the recipe card below.

Tips for the Best Results

• Control Your Salt: Start with less salt, especially if using canned broth. You can add more at the end, but you can’t take it away.
• Fresh Herbs at the End: Stir fresh parsley in at the very end or use it as a garnish to preserve its flavor and color.
• Vary Your Vegetables: Add other quick-cooking vegetables, like chopped zucchini or bell peppers, during the last 10-15 minutes of cooking.

Storing, Freezing and Reheating

Leftover soup keeps in an airtight container in the refrigerator for 3 to 4 days. Refrigerate it within two hours of cooking.

To freeze, cool the soup completely, then transfer it to freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat or in the microwave. For easy portioning, freeze individual servings in containers like these Basics Glass Food Storage.

Serving Ideas and Variations

• Crusty Bread: Serve with warm, crusty bread for dipping, or make your own budget-friendly homemade bread.
• Grain Boost: Stir in a cup of cooked pasta (like ditalini or small shells) or a half cup of cooked rice or quinoa during the last 10 minutes for a heartier soup.
• Spice It Up: Add more red chili flakes or a dash of hot sauce to individual bowls.
• Cheese Topping: A sprinkle of grated Parmesan or a dollop of dairy-free sour cream adds richness.

Emily Carter

One-Pot Vegetable Soup

A comforting and budget-friendly one-pot vegetable soup, packed with fresh vegetables and aromatic herbs for a satisfying meal.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons Olive oil
• 1 medium Onion finely chopped
• 4 long Carrots peeled, roughly chopped
• 3 Celery sticks roughly chopped
• 1 tablespoon Ginger finely minced
• 6 cloves Garlic finely minced
• 7 ¼ cups Low sodium vegetable broth (from 4 x 14.5 oz cans)
• 2 cans Diced tomatoes 14.5 ounces each
• 3 medium Potatoes peeled, cut into 1-inch cubes
• 2 Bay leaves
• ⅓ cup Fresh flat-leaf parsley roughly chopped
• ½ teaspoon Dried thyme
• 1 teaspoon Dried oregano
• ½ teaspoon Dried rosemary
• Salt to taste
• Black pepper to taste
• ½ teaspoon Red chili flakes optional
• ¾ cup Frozen green beans
• ¼ cup Frozen corn
• ¾ cup Frozen peas

Equipment

• 1 Large pot or Dutch oven 6-quart or larger
• 1 Cutting board
• 1 Chef’s knife
• 1 Measuring cups and spoons

Method

 

1. Heat olive oil in a large nonstick pot or Dutch oven over medium-high heat.
2. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until they begin to soften and become fragrant.
3. Stir in minced ginger and garlic, cooking for another minute until fragrant, being careful not to burn the garlic.
4. Pour in vegetable broth and diced tomatoes, then add cubed potatoes, bay leaves, dried thyme, oregano, rosemary, salt, pepper, and red chili flakes (if using).
5. Bring the mixture to a boil over high heat.
6. Add frozen green beans, then reduce heat to medium-low, cover, and simmer for 20 minutes, or until potatoes are tender.
7. Stir in frozen corn and peas, then continue to cook, uncovered, for another 10 minutes.
8. Remove bay leaves before serving, taste, and adjust seasoning as needed. Serve hot and enjoy!

Notes

For an extra boost of nutrition, stir in a handful of fresh spinach or kale during the last 5 minutes of cooking.

If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger, added with the dried herbs.

This soup is a great way to use up leftover cooked grains like rice or quinoa; simply stir them in at the end to warm through.

Frequently Asked Questions

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