Easy Vegetable Soup

Hey everyone! I hope your New Year is starting off great! If you follow me on social media, you know that this month is all about soups! Today I’m sharing a super easy and tasty vegetable soup.

For many people, the hardest thing when it comes to eating vegetables is having them go bad before you have time to eat them. It happens to the best of us! Throwing vegetables in a soup helps reduce food waste and save money! I love soups because they don’t take much time a nd the flavor options are endless. You can use any vegetables you have lying around and throw beans or other lean protein in it as well. Soups always store really well and are a great go to when you don’t have dinner planned.

The good in this?  Since this is a vegetable soup, there are so many benefits. I put a potato in the soup for the potassium content. Often times soups can be higher in sodium so I added potassium to balance that out. Potassium is also found in the tomatoes and carrots! High potassium intakes have been associated with lower risk of hypertension, heart disease and stroke, It is also important for maintain fluid and electrolyte balance in the body.

Try it out and let me know what you think!



Easy Vegetable Soup

Prep Time10 minutes
Cook Time35 minutes
Course: Appetizer, Side Dish, Soup
Servings: 4
Author: Deidra Nelson


  • 1 tablespoon olive oil
  • 2 large carrots chopped
  • 4 medium stalks of celery chopped
  • 1 teaspoon onion powder
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1 14.5 ounce can diced tomatoes
  • 1 large Russet potato chopped
  • 1 14.5 ounce can whole kernel corn drained
  • 32 ounces vegetable broth
  • 1 tablespoon tomato paste


  • Clean, dry and chop all vegetables. In large stockpot over medium heat, heat 1 tablespoon of olive oil. Add diced carrots and celery and sauté 3-5 minutes. Add onion powder, tarragon, and salt and cook another 1-2 minutes. Add remaining ingredients to stock pot and stir to combine. Bring mixture to a boil, then reduce heat and simmer for 30-45 minutes. Serve warm with cornbread, salad and/or protein source.


*note: chop all vegetables similar in size so that they cook evenly

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