What other vegetables can be used in this soup?

Just like most soups, the recipe is very versatile. You can leave out any of the vegetables and substitute with others depending on what you like and what you have available. Other vegetable options: green peas (fresh or frozen), spinach, kale, sweet potatoes, broccoli, cauliflower, pepper, beans.

Adjust how thick/thin you want the soup to be with how much broth you add. You can always add more broth or water to the soup at the end if it is too thick.

Everyone has a different preference with how they like their soup, so feel free to use more or less.

Can you freeze vegetable soup?

Since there are potatoes in this soup, I don't recommend freezing it. Potatoes in soup usually get get mushy and fall apart in the freezing process. If you don't mind, that, then go ahead and freeze it, the other veggies are fine being frozen.

Vegetable Soup is wonderful for meal prep.

You can prep almost all the veggies up to a few days in advance, which will make the process so much faster and easier. Making a big batch of soup is also wonderful for meal prep because all you have to do the next few days is reheat it.

Homemade Garden Vegetable Soup

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5 from 1 review

This Homemade Vegetable Soup is incredibly flavorful and brimming with vegetables. Leeks, carrots, celery and garlic are sauteed and then simmered in broth with potatoes, green beans, zucchini, corn and tomatoes.

Author: Olga's Flavor Factory
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 minutes
Yield: 8 1x

Ingredients

Scale

1 1/2 Tablespoons butter or oil

2–3 leeks, thinly sliced, white part only

4–6 garlic cloves, minced

2–3 carrots, peeled and sliced into rounds

2 celery stalks, sliced or chopped

10 cups chicken or vegetable broth

3 medium potatoes, peeled and diced

2 cups fresh green beans, cut into 3/4-inch pieces

1 small-medium zucchini, chopped

2 large fresh tomatoes (about 1 1/2 cups seeded and chopped) or 1 (14 oz) can diced tomatoes

2 ears of corn, kernels cut off the cob (or use frozen or canned corn)

salt, ground black pepper, to taste

1–2 Tablespoon fresh herbs, parsley (dill, green onions or cilantro are also nice)

1/2 – 1 Tablespoons freshly squeezed lemon juice, optional

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Instructions

Prep all the vegetables, peeling and chopping/slicing them.
Heat the butter and oil in a large pot or Dutch oven. Add the leeks and garlic, season with salt and pepper to taste. Cook on medium low heat until the leeks are tender, about 3-5 minutes.
Add the carrots and celery. Season with salt and pepper and cook for another 5 minutes on medium low heat, covered.
Pour in the broth and add the potatoes. Bring the broth to a boil, then reduce the heat to a simmer. Cook, covered, until the potatoes are almost cooked through, 10-15 minutes.
Add the green beans and tomatoes and continue cooking until the green beans are tender, about 5 minutes. (Season with salt and pepper, if needed.)
Lastly, add the zucchini and corn, making sure all the other vegetables are cooked through at this point. Bring the soup to a boil and cook for just 3 minutes.
Off the heat, add the lemon juice and fresh herbs.
Serve the soup warm. Store leftovers in the refrigerator for about 5 days. Reheat in the microwave or on the stovetop.

Notes

Since there are potatoes in the soup, I don’t recommend freezing this soup. The potatoes will fall apart and get really mushy during the freezing process.

This makes a really large batch of soup. It reheats really well, so that’s why I like making a lot so we can enjoy it more than once. However, please feel free to halve the recipe.

Find it online: https://www.olgasflavorfactory.com/summer-favorites/garden-vegetable-soup/