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+ servings
5 from 4 votes
vegetable soup with carrots, celery, potatoes
Vegetable Soup
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

As the days get shorter and the nights chillier, nothing is more satisfying than a bowl of warming soup. Made with homemade vegetable broth and packed with all kinds of veggies, this healthy vegetable soup might become your new family favorite!

Servings: 6
Calories: 80 kcal
Ingredients
  • 4 cups vegetable broth
  • 1 cup V8 juice*
  • 1 Tbsp. olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tomatoes
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 ear corn (optional)
  • 1/2 large sweet potato
  • 1 tsp. dried basil
  • 1 tsp. minced onion
  • 1 tsp. dried oregano
  • 1 tsp. smoked paprika
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1/4 tsp. black pepper
  • salt, to taste
  • fresh parsley, for garnish
Instructions
  1. Heat the olive oil in a large pot over medium heat, Add the onion and garlic and sauté until translucent, about 3-5 minutes. 

  2. Add the tomatoes and spices/herbs. Stir well and keep sauteing until most of the liquid from the tomatoes has evaporated and the spices are fragrant, about 5 minutes.

  3. Add the carrots, celery, corn (optional), and sweet potato. Stir and add the vegetable broth and V8 juice, Bring to a boil over high heat. Reduce heat to a simmer, and cook, stirring occasionally, until potatoes are completely tender and beginning to fall apart, about 25 minutes.

  4. Season to taste with salt and pepper. Serve immediately. Garnish with some fresh parsley.

  5. Store leftover soup covered in the refrigerator for 3-4 days. For longer term storage, freeze in an airtight container for up to 3 months. The easiest way to reheat frozen soup is to remove it from the freezer and place it in the refrigerator 24 hours before reheating to thaw slightly. Reheat on a stovetop, adding extra 1/4 cup (60 ml) water/broth at a time if too thick.

Recipe Notes

*V8 juice is vegetable juice made from the juices of tomatoes, carrots, celery, beets, parsley, lettuce, watercress and spinach. You can substitute it for tomato juice, but the soup will have less flavor.

Nutrition Facts
Vegetable Soup
Amount Per Serving (1 of 6)
Calories 80 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 6g7%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.