This easy Ultimate Vegetable Soup is so nourishing, satisfying, and a great source of plant-based nutrients. Plus it is simple to customize with your own favorite additions! (Vegan, gluten-free, oil-free.)

This simple vegetable soup is so nourishing and a great source of plant-based nutrients.
I call it "ultimate" vegetable soup because any and all are welcome - the more the merrier!
You can easily customize it based on your own favorite vegetables or whatever is in season.
Note: This makes a large batch (we're soup monsters) so be sure to reduce or halve if desired!

Customizing
This is such a flexible recipe! Here are a few ideas to make it your own:
- Vegetables: The veggies below are simply a guideline. Use your own favorites, or whatever is available or in season. Frozen vegetables work great too! There's no need to thaw them before adding to the pot.
- Herbs: Try this with dried herbs to taste such as dried oregano, parsley, basil, or Italian seasonings. (Or you can even stir in fresh herbs towards the end of cook time for added flavor.)
- Beans: Add white beans, chickpeas, red kidney beans, pinto beans, etc. These are great stirred in for some plant-based protein and fiber. Plus they add some heartiness!
- Quinoa, rice, pasta, or barley: Thicken it up with your favorite grains. Try quinoa, brown rice, pasta, barley, etc. You can cook these separately, then stir them in towards the end of cooking time to prevent them from absorbing too much broth.
- Tomato paste: For a thicker, richer broth, add a couple tablespoons tomato paste.
- Miso: I really enjoy adding 1-2 tablespoons of white miso to soups at the end of cooking time. This adds a rich, salty, umami flavor.
Freezing note: Vegetable soups typically freeze great! Just be sure to let it cool completely before transferring to a freezer-safe container. It should keep for about 2 months, but use your best judgement.

For more inspiration, also browse all vegan soup recipes.

Ultimate Vegetable Soup
Ingredients
- 3-4 cloves garlic
- 1 yellow onion
- 1-2 medium carrots
- 1 zucchini
- 1 1/2 cups mushroom
- 1 1/2 cups cabbage (I love purple for color)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 1/2 cups cut green beans (can use frozen)
- 1 1/2 cups peas (can use frozen)
- 1 1/2 cups sweet corn (can use frozen)
- 2 cups fresh baby spinach
- 15 oz. can diced tomatoes (and/or fresh)
- 8 cups vegetable broth
- Salt to taste
Instructions
- Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.
- In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
- Add garlic (and any dried herbs if using) and sauté 1 minute.
- Add broth, tomatoes with juice, and all veggies (except spinach).
- Increase heat and bring to a light boil.
- Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.
- Stir in spinach during last couple minutes of cooking time. Salt to taste.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Renee says
Making this again today! This soup is delicious and just feels so healthy!
Kaitlin says
So thrilled you've been enjoying it, Renee! Thank you so much for your kind feedback!
Renee says
TamI lowe says
If we were to add quinoa or beans, what should the amounts be for each and do they need to be cooked first? Also, what type of mushrooms do you prefer? Thanks!
Kaitlin says
Great questions. If adding quinoa, I'd start with about 1/2 cup uncooked quinoa (rinsed well). Add it with the broth, and it'll take about 15-20 minutes simmering to cook through. Or you can cook it separately so it doesn't soak up as much of the soup broth.
If adding beans, I'd start with a 15 oz. can and increase from there if you want more.
I pretty much love any & all mushrooms. White button, cremini, Portobello, and shiitake are all fairly easy to find in the store, and any of them are great in this soup. Would love to hear what you come up with!
Deb says
I'm making this soup this weekend but wondered if the purple cabbage alter the colour of the other veggies?
Kaitlin says
The purple cabbage does change the color of the broth & other veggies a bit after cooking. Feel free to use green cabbage if you'd like!
Debbie C says
This sounds good! I will have to try it. When I make soup I like adding the zucchini at the end with the spinach, it gives it a nice slight crunch and doesn't get soggy.
Kaitlin says
Great tip, Debbie! Thanks for sharing!
Jennifer says
Made this the other day and I was surprised at how tasty it is! No offense. It just looks like it would be boring and it's not! It's delicious! I feel so good getting all those veges in too! I'm on to making some more of your recipes! Thanks
Kaitlin says
Hey Jennifer! Awesome to hear you enjoyed it - thanks for sharing!
Makeupv says
Hi - I'm about to try out this recipe. I'm excited to see how it turns out! The one thing I wondered about is the lack of seasoning - is the soup flavorful without (I assume yes from the great reviews!) and/or if I wanted to give it a flavor boost are there any specific spices or seasonings you would recommend? Thanks!
Kaitlin says
Hi! I find the veggies give it so much wonderful flavor, but if you're looking to play around with herbs, parsley, basil, or Italian seasoning can be added. Fresh herbs and miso are also a great addition at the end of cook time!
Makeupv says
I ended up throwing in some chopped fresh parsley and it was perfect! Making this again tomorrow. So good!
Kaitlin says
Perfect! Thanks for sharing!
Mom2for says
Thanks for the recipe. My family loved it. I made it spicy by adding some red peppers and Tuscan seasoning.
Kaitlin says
Fantastic way to spice it up! Thanks for sharing your helpful feedback!
Jen Perantoni says
I made this the other night. I kept out mushrooms, carrots, corn, and peas and added yellow squash. The meat eaters aka fiancé and friends asked for the recipe! It was so good and easy to make. I will be holding on to this recipe for chilly nights.
Kaitlin says
Glad everyone enjoyed it, Jen! Yellow squash is a nice addition - great thinking!
Kathryn Hill says
Thank you for the great recipe! Just made a big batch today!
Kaitlin says
Wonderful to hear you enjoyed, Kathryn!
Stephanie White says
Made this for a second time! Have to say I'm only a good cook because I know my way around following a good recipe. Without one I don't even dare enter the kitchen! However, tonight I didn't even MEASURE the veggies this time!! Crazy right?! It was just so good the first time, I knew even I couldn't get this wrong! Big thanks for the recipe and boost in confidence.
Kaitlin says
That's amazing to hear, Stephanie! Well done!
Casey Vanzant says
Could this be modified for the crock pot?
Kaitlin says
Hi Casey! I've never tried that, but I bet it would work great. Maybe cook everything on low for about 4-5 hours? Would love to hear if you give it a try!