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Homemade Vegetable Soup

Homemade Vegetable Soup

John Williams

"This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot."
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1 h 55 m servings 166 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

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Read all reviews 52
  1. 67 Ratings

Most helpful positive review

I love this vegetable soup, but I might have changed it so much it's not quite this recipe. This recipe was the inspiration: I used 2 cans of low salt, low fat chicken stock; 4 c. water; about 6...

Most helpful critical review

Decent but nothing special. It could really be hearty'd up by doubling potatoes or something. Not sure what it needs but it left us flat.

Most helpful
Most positive
Least positive

I love this vegetable soup, but I might have changed it so much it's not quite this recipe. This recipe was the inspiration: I used 2 cans of low salt, low fat chicken stock; 4 c. water; about 6...

Very good recipe, this has to be healthy. I made this last night and went by the recipe and it was great, probably the best vegetable soup I have had. Thanks for the recipe.

This is a great back to basics recipe, which is why I'm giving it a 5-star. It was just what I was looking for. There are so many ways you can expand upon it and still end up with a good tasting...

This was just the ticket on a rainy Portland day. It's very good as written. I used diced whole carrots rather than baby carrots, and also added 3 large cloves of garlic - this really helped t...

I was actually surprised by how much I liked this. I expected that it might be a little bland and that I wouldn need to add more seasonings, but I didn't. It was great as written. It was also ea...

We're in the midst of a deep freeze and soup seemed to be the answer to the question "what's for dinner"? This could not have been more appropriate for warming up after shoveling snow and wardin...

This was my first homemade vegetable soup and it was very good! I didn't have northern beans so I sued a can of red kidney beans I had on hand and Trader Joe's didn't have any cabbage so I used ...

Made this last night exact to recipe and it was simply outstanding. Great comfort food for a cold winters day, and very healthy. Nice One !!

This was a great base recipe, but I made some alterations: Left out the beans and the cabbage, did 32 oz vegetable stock instead of 28. Added an entire bunch of asparagus, sliced on the diagonal...

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