What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (2024)

Knowingwhat vegetables go in veg soupcan make all the difference.

The right mix of veggies can take your soup from good to great.

But with so many different vegetables to choose from, it can be tough to know which ones to use.

That’s why I’ve put together a list of 15vegetables that go in vegetable soup.

Whether you are looking for a classic veg soup recipe or something a little more unique, this list has you covered.

So go ahead and give one (or all!) of these recipes a try the next time you are in the mood for a delicious and hearty bowl of soup!

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (1)

Table of Contents

What Vegetables Go in Vegetable Soup?

The best vegetables for vegetable soup are hearty vegetables that can stand up to long cooking times without turning to mush. Good choices include potatoes, carrots, celery, onions, squash, and turnips. You can also add leafy greens like spinach or kale towards the end of cooking.

Still looking for veggie ideas?

Then keep scrolling!

Here are 15 vegetables that go well in vegetable soup:

1. Carrots

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (2)

Carrots add texture, color, and sweetness to vegetable soup.

They are also a good source of vitamins.

When adding carrots to your soup, start by peeling and chopping them into bite-size pieces.

You can then add them to the soup whole, or cook them first in a little bit of oil before adding them to the soup.

As for how much to add, that really depends on your personal preferences.

Start with one or two carrots and go from there.

You can always add more later if you want!

2. Celery

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (3)

Celery has a character leafy and earthy taste, with a slight hint of bitterness.

When used in soups, it gives the soup a more robust flavor.

When adding celery to your soup, make sure to chop it into small pieces so that it can easily blend in with the other flavors.

A good rule of thumb is to add 1 cup of chopped celery per every 2 quarts of soup.

You can always adjust the amount to suit your taste.

If you want to get the most out of the celery, add it towards the beginning of the cooking process so that it has time to release its flavors.

3. Potatoes

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (4)

Potatoes are one of the most popular vegetables to add to soup.

They are filling and have a neutral taste that goes well with many different types of soups.

When adding potatoes to soup, it is important to diced them into small pieces so that they cook evenly.

It is also important not to add too many, as this can make the soup heavy and starchy.

A good rule of thumb is to add one potato for every two cups of soup.

If you are using a starchy potato like a russet, you may want to add less as they will break down more and thicken the soup.

If you are using a waxy potato like a red potato, you may want to add more as they hold their shape better.

See also 5 Best Dressings for Endive Salad: Elevate Your Salad Game

4. Onions

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (5)

Onions add a ton of flavor to any dish, and that definitely includes soup!

You can’t go wrong with adding onions to your vegetable soup.

They’ll give the soup a deep, rich flavor that you just can’t get from any other ingredient.

And, bonus: they’re really good for you, too.

When it comes to deciding how much onion to add to your soup, it really depends on how big of a batch you’re making and how strong you want the onion flavor to be.

A good rule of thumb is to start with one chopped onion per batch of soup.

You can always add more if you want a stronger flavor, but it’s easier to add more than it is to take away.

5. Garlic

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (6)

Garlic is like the superhero of vegetables.

It’s savory, it’s pungent, and it makes just about everything taste better.

So of course you want to add garlic to your vegetable soup!

But how much should you add?

And what’s the best way to add it?

Here are a few things to keep in mind:

  • Garlic is strong, so a little goes a long way. Start with one or two cloves and see how it tastes. You can always add more later.
  • You can use fresh garlic or pre-peeled garlic that’s been stored in oil. If using fresh garlic, mince it or put it through a press before adding it to the soup.
  • Add garlic towards the beginning of cooking so it has time to infuse its flavor into the soup.

With these tips in mind, go forth and create a delicious vegetable soup that’s full of garlicky goodness!

6. Tomato

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (7)

Tomato adds a certain freshness and acidity to soup that can really brighten up the flavors.

I would recommend using about 1-2 cups of diced tomatoes per quart of soup.

You can add the tomatoes right in with the other vegetables when you are cooking them.

Just make sure not to overcook the tomatoes or they will start to fall apart and make the soup mushy.

7. Spinach

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (8)

Spinach is known for being a nutrient-rich vegetable, and it’s perfect for adding to soup.

Not only does it add color and texture, but it also provides a boost of vitamins and minerals.

When adding spinach to soup, you can either chop it up into small pieces or leave it in larger leaves.

It all depends on your preference.

As for how much to add, that really varies depending on how big of a batch you’re making and how many people you’re serving.

A good rule of thumb is to start with one cup of chopped spinach per person, and then adjust from there based on taste.

If you’re using baby spinach leaves, you’ll need less since they’re smaller.

Adding spinach to soup is easy – just wait until the soup is nearly done cooking and then stir in the spinach leaves until they’re wilted.

You can also add them at the beginning, but they will cook down more and lose some of their nutrients if left in for too long.

8. Kale

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (9)

Kale has a strong and earthy taste that can really stand up in a soup.

You don’t need to use a lot of kale to get a lot of flavor, so start with a small amount and add more to taste.

Kale is also a very hearty vegetable, so it will hold up well in soup.

See also What Sauce Goes with Chicken Kiev? (12 Sauces)

If you are using other vegetables that are not as hearty, you may want to cook the kale separately and then add it in at the end.

This will ensure that the kale doesn’t overcook and turn mushy.

Kale is a great addition to any vegetable soup and can really help round out the flavors.

9. Cabbage

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (10)

Raw cabbage leaves are somewhat pepper in flavor and have a lot of crunch to them.

You can add raw cabbage leaves to your vegetable soup, but you will want to do so closer to the end of the cooking process.

This is because you don’t want the cabbage leaves to get too soft and lose their crunch.

If you are adding other vegetables that take longer to cook, like carrots or potatoes, you can add the cabbage about 20-30 minutes before you plan on serving the soup.

You’ll want to use about 1/2 a head of cabbage for every 4-6 people that you are serving.

Simply chop up the cabbage into bite-sized pieces and add it into the soup.

10. Peas

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (11)

Peas are little balls of joy that can add a lot of flavor, texture, and color to your soup.

See Also: What Herbs And Spices Go in Vegetable Soup

When adding peas to your soup, you’ll want to start with about 1/2 cup per serving.

If you’re making a large pot of soup, you can always add more later if you want more peas.

Peas are best added towards the end of the cooking process so they don’t turn into mush.

You can also frozen peas which is what I typically use because they’re already pre-cooked.

If you use fresh peas, you’ll want to cook them for a few minutes before adding them to your soup.

11. Corn

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (12)

Corn is a summer vegetable, and adding them to your soup will give it a fresh sweetness.

You can add as much or as little corn as you like, depending on your preference.

If you want to add corn to your soup, cut the kernels off the cob and add them in when you are cooking the vegetables for the soup.

12. Green beans

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (13)

Green beans are long, thin beans that are most commonly green but can also be yellow, purple, or even brown.

See Also: What Beans Go in Vegetable Soup

They have a slightly sweet flavor and are often used in savory dishes.

When adding green beans to your soup, you’ll want to start with about 1 cup of chopped or whole green beans.

If you’re using frozen green beans, there’s no need to thaw them first. Just add them straight from the freezer to the soup pot.

You can add green beans to your soup at the beginning or near the end of cooking, depending on how tender you want them to be.

If you add them at the beginning, they’ll have more time to soften and absorb flavors from the other ingredients in the soup.

Adding them near the end will result in brighter-tasting green beans that retain more of their texture.

13. Zucchini

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (14)

Zucchini might not pack a ton of flavor, but it does add a lot of nutrients, vitamins, and minerals to your soup.

This particular vegetable is low in calories but high in water content, which makes it perfect for soups.

See also What Cheese Goes Best with A Salami Sandwich? (16 Cheeses)

Zucchini also contains a good amount of fiber, which can help you feel fuller after eating and promote gut health.

When adding zucchini to your soup, start with about 1 cup chopped.

You can always add more later if you want, but it’s better to start with less and then add more as needed.

Add the zucchini towards the end of cooking so that it doesn’t turn into mush.

14. Yellow Squash

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (15)

Why not add some beautiful color to your vegetable soup with some yellow squash?

Yellow squash is a great option for soups because it is not too starchy and has a delicate flavor that won’t overpower the other ingredients in the soup.

When adding yellow squash to your soup, start by dicing it into small pieces so that it will cook evenly.

You can add as much or as little as you like, but a good rule of thumb is to add about 1 cup of diced yellow squash per every 4 cups of soup.

Add the diced yellow squash to the soup towards the end of cooking so that it doesn’t get overcooked and mushy.

15. Mushrooms

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (16)

Mushrooms are earthy, savory, and umami-packed—in other words, they’re the perfect addition to any vegetable soup.

But how much should you add?

And what’s the best way to incorporate them into your soup?

Here are a few tips:

  • Start with 1 cup of mushrooms per quart of soup. This will give your soup a good mushroom flavor without overwhelming the other vegetables.
  • If you’re using dried mushrooms, reconstitute them in water before adding them to the soup. This will help them rehydrate and absorb all that delicious flavor.
  • For extra flavor, sauté the mushrooms in butter or olive oil before adding them to the soup. This simple step will make a big difference in the overall taste of your soup.

What Vegetables Go in Vegetable Beef Soup?

Some common vegetables that go in vegetable beef soup are potatoes, carrots, celery, corn, and peas. You can also add in other vegetables that you like or have on hand. Just remember to cut them into small pieces so they cook evenly.

See Also: 17 Best Herbs and Spices for Beef Barley Soup

See Also: 17 Best Herbs and Spices for Vegetable Beef Soup

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What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (17)

What Vegetables Go in Vegetable Soup? (15 Best Veggies)

There are so many veggies that go great in vegetable soup!

In this post, we'll share 15 of the best veggies to add to your soup, including carrots, celery, potatoes, beans, and more.

Each of these veggies brings something unique to the soup, so be sure to add a variety of them to create a delicious and nutritious meal.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 2 minutes mins

Total Time 4 minutes mins

Course Soup, Vegetables

Cuisine American

Servings 4 people

Calories 31 kcal

Ingredients

  • Carrots
  • Celery
  • Potatoes
  • Onions
  • Garlic
  • Tomato
  • Spinach
  • Kale
  • Cabbage
  • Peas
  • Corn
  • Green beans
  • Zucchini
  • Yellow Squash
  • Mushrooms

Instructions

  • Pick any of these veggies to add to your vegetable soup recipe.

  • Prepare the rest of your tasty meal.

  • Enjoy in no time!

Keyword What Vegetables Go in Vegetable Soup

What Vegetables Go in Vegetable Soup? (15 Best Veggies) – Hangry Hanna (2024)

FAQs

What are the best vegetables to put in soup? ›

Root vegetables such as squash and potatoes add a good element of heartiness and fiber. Carrots and zucchini hold up well in broth and kale or Swiss chard add nice flavor, a splash of color and a serious dose of nutrition. Tomatoes and tomato paste give your recipe an Italian twist.

What can I add to vegetable soup to give it more flavor? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup. Stock: I much prefer chicken stock over vegetable stock in terms of flavor, though if you want to keep this soup vegetarian, feel free to use vegetable broth or stock instead.

What gives vegetable soup that depth of flavor? ›

Tips for Flavorful Vegetable Soup

Flavor the base: We add Italian seasoning and tomato paste to the aromatics and warm them up to bring the seasonings back to life. You could use fresh herbs like thyme or rosemary, or even add a Parmesan rind for more flavor.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

How can I improve the taste of my vegetable soup? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

What order to add vegetables to soup? ›

Start by sautéing onions, garlic, maybe celery, then adding the water and beans, and simmering. Add the carrots in the last half hour or so or when the beans are close to tender. That way the carrots will come out cooked but not mushy. Ditto, for other veggies…

How do you make vegetable soup not taste bland? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

What thickens vegetable soup? ›

6 ways to thicken soup:
  1. Blend all or part of it. If you've made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. ...
  2. Add cream or yogurt. ...
  3. Add flour or cornflour. ...
  4. Use a butter and flour paste. ...
  5. Blend in bread. ...
  6. Add lentils or rice.

How do you bulk up vegetable soup? ›

Add legumes Beans, legumes and chickpeas are all great additions to help bulk-up a soup. My favorites are red lentils, chickpeas and cannelini beans, but black beans, kidney beans, lima beans and pinto beans are all great additions.

How do you keep vegetables from getting mushy in soup? ›

After the soup has started to boil, reduce to a simmer and make sure that it stays there. Boil the soup too vigorously, and the vegetables will get mushy, the meat will toughen, and the noodles will start to break down. Simmering allows more flavors to develop and deepen.

How can I deepen my soup flavor? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

When to add frozen vegetables to soup? ›

Don't put them into your pot until about 15 minutes before serving. Just remember putting those frozen veggies in it will drop the temperature of the stew. In order to prevent this turn your heat up a little before you put the veggies in. I'd put them in nearing the last 30 minutes of cooking time.

What not to do when making soup? ›

Failing to add an acidic component is perhaps the most common mistake everyone makes with homemade soup. To balance flavor and mouthfeel, each dish you create should have elements of fat, acid, sweetness, and salt. Often the fat comes from butter, oil, meat, or dairy.

What is the secret to a good soup? ›

To make sure that every spoonful of soup is richly flavored, with juicy meat and/or tender vegetables, follow these kitchen-tested tips.
  • Use a Sturdy Pot. ...
  • Sauté the Aromatics. ...
  • Start with Good Broth. ...
  • Cut Vegetables to the Right Size. ...
  • Stagger the Addition of Vegetables. ...
  • Keep Liquid at a Simmer. ...
  • Season Just Before Serving.
Oct 9, 2022

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

What are good things to put in soup? ›

Dairy sources like milk, cheese, and yogurt can add protein and thicken the soup; so can ingredients like brown rice, quinoa, and other whole grains. Now's also the time to add any meat. If you want to use pasta or noodles, just be sure to keep in mind that they might get soggy or overcooked if you add them too soon.

Are vegetables in soup still healthy? ›

Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost. However, if the water will be consumed with the vegetables — as in the case of soups, stews or curries — many of the vitamins will be retained in the final dish.

What vegetables can you add to canned soup? ›

Nearly any type of canned soup – tomato, lentil, chicken, beef, bean – can be made more nutritious by tossing in a couple handfuls of fresh greens as you heat. You can use chopped kale, baby spinach, mixed greens, or whatever you have on hand. Onions, mushrooms, carrots, celery and peppers are all good options, too!

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