Why You’ll Love This Vegetable Soup

• One-pot, simple, and budget-friendly
• Packed with vegetables and plant-forward goodness
• Perfect for meal prep and freezer storage
• Cozy, comforting, and ready in under 1 hour
• Easily customizable with what you have on hand

Jump to Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 12 bowls

Cuisine: Comfort / Everyday

Ingredients

• 3 medium potatoes, diced (½-inch pieces)
• 1 bulb garlic, minced
• 2 tsp McKay’s chicken-style seasoning
• 64 oz vegetable broth
• 4 carrots, peeled and chopped
• 2–3 tbsp olive oil
• 1 cup green beans, chopped
• 1 cup whole wheat pasta shells
• 3 tomatoes, diced
• ½ cup corn
• 1 medium onion, chopped
• ½ cup peas
• 2 stalks celery, chopped
• 2 bay leaves
• 2 tsp salt (adjust to taste)

How to Make Vegetable Soup

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery. Sauté for 3–4 minutes until softened.

3. Stir in garlic and cook for 1 minute until fragrant.

4. Add vegetable broth, tomatoes, potatoes, bay leaves, chicken-style seasoning, and salt.

5. Bring to a gentle boil and cook for 3 minutes.

6. Add green beans and simmer for 20 minutes.

7. Stir in pasta shells and cook an additional 10 minutes.

8. Add corn and peas, then cook 5 more minutes.

9. Remove bay leaves and serve warm.

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🌿 Pro Tips for the Best Soup

• Cut vegetables evenly for consistent cooking

• Add pasta at the end to prevent over-softening

• For a thicker soup, mash a few potatoes in the pot

• Taste and adjust seasoning before serving

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🥖 Serve It With

• Crusty bread or garlic toast

• Grilled cheese or veggie sandwich

• Fresh side salad

• Crackers or flatbread

Storage & Reheating

• Refrigerator: Store up to 5 days in an airtight container
• Freezer: Freeze up to 3 months (without pasta for best texture)
• Reheat: Warm on stovetop or microwave until hot

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FAQ – Vegetable Soup

Can I make this soup vegan?

Yes! McKay’s chicken seasoning is vegetarian, making this soup plant-based.

Can I use different vegetables?

Absolutely—zucchini, spinach, cabbage, or bell peppers work great.

What pasta works best?

Small shapes like shells, elbows, or ditalini hold up best.

Can I make it gluten-free?

Yes—swap pasta for gluten-free pasta or rice.

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Nutrition Notes

This vegetable soup is rich in fiber, vitamins, and minerals, making it a nourishing, satisfying option for lunch or dinner.

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Enjoy

This cozy vegetable soup is perfect for busy weeknights, meal prep Sundays, or anytime you need a warm, comforting bowl of goodness.