The Simple Joy of this Hearty Homemade Vegetable Soup
When life feels overwhelming and you need something that’ll wrap you in warmth from the inside out, this hearty vegetable soup becomes your kitchen superhero.
I’m talking about the kind of soup that makes your house smell like pure comfort, where every spoonful delivers a different vegetable surprise. It’s forgiving when you accidentally add too much garlic—who doesn’t love extra garlic anyway?
This recipe transforms simple ingredients into something magical. No fancy techniques required, just honest chopping and patient simmering.
Sometimes the best meals come from throwing everything wonderful into one pot and letting time work its delicious magic.
Ingredients
This soup is basically a vegetable garden party in a pot, and the guest list is impressively long. Don’t let the ingredient count intimidate you though—most of these are probably already hanging out in your fridge or pantry, just waiting for their moment to shine.
The beauty of this recipe lies in how all these different flavors come together to create something way more delicious than the sum of its parts.
- 1 tablespoon extra virgin olive oil
- 1 large white onion, coarsely chopped
- 3 stalks celery, coarsely chopped
- 8 garlic cloves, minced
- 2 lbs boneless skinless chicken thighs, cut into 1/2 inch dice (or boneless skinless chicken breasts)
- 6 (14 1/2 ounce) cans low sodium chicken broth (or 12 cups homemade)
- 1/2 lb carrots, roughly chopped
- 1/2 lb mushrooms, sliced
- 8 green onions, chopped
- 2 large red potatoes, cut into large dice
- 1/2 small cabbage, shredded
- 2 small zucchini, diced
- 2 small yellow squash, diced
- 1 (28 ounce) can diced tomatoes
- 1 cup frozen corn kernels
- 1 small turnip, diced
- 1 (10 ounce) package frozen chopped spinach
- 1 cup broccoli florets (fresh or frozen)
- 1/2 cup sherry wine or dry white wine
- 1/2 teaspoon dried sweet basil leaves
- 1 teaspoon poultry seasoning
- 1/2 cup picante sauce (not salsa)
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon fresh ground black pepper
- 3 teaspoons salt
- 1 tablespoon soy sauce
- 1 tablespoon Kitchen Bouquet (for color)
Here’s the thing about these ingredients—they’re surprisingly flexible. Missing turnips? No problem.
Can’t find Kitchen Bouquet? Your soup will still taste amazing, just maybe a shade lighter. The recipe specifically calls for picante sauce instead of salsa, which gives you that tangy kick without chunky pieces competing with all your beautiful vegetables.
If you’re feeling fancy, homemade chicken broth will absolutely elevate this soup, but those canned versions work perfectly fine for busy weeknights when you just need something soul-warming on the table.
How to Make this Hearty Homemade Vegetable Soup
Making this soup is honestly one of those cooking experiences that just feels right from the very first step. You’ll start by heating that 1 tablespoon of extra virgin olive oil in your largest pot over medium heat—and trust me, you’re going to need all the space you can get for this veggie extravaganza.
Once the oil is shimmering, toss in your 1 large chopped white onion, 3 stalks of coarsely chopped celery, and 8 minced garlic cloves along with those 2 pounds of diced chicken thighs. This is where the magic begins, because as everything sautés together, your kitchen starts smelling like pure comfort food heaven. Keep stirring until the chicken gets nicely browned and those vegetables turn soft and fragrant, which usually takes about 6-8 minutes if you’re doing it right.
Now comes the fun part where you basically turn your pot into a vegetable wonderland. Pour in those 6 cans of low sodium chicken broth first—you’ll hear that satisfying sizzle as it hits the hot mixture.
Then start adding your vegetables one by one, stirring after each addition like the recipe suggests, because honestly, there’s something oddly therapeutic about watching each colorful ingredient disappear into the growing soup. In go the 1/2 pound of roughly chopped carrots, 1/2 pound of sliced mushrooms, 8 chopped green onions, 2 large diced red potatoes, that 1/2 small shredded cabbage, 2 diced zucchini, 2 diced yellow squash, the 28-ounce can of diced tomatoes, 1 cup of frozen corn, 1 diced turnip, the 10-ounce package of frozen spinach, and 1 cup of broccoli florets.
After everything’s nestled in there, let it all simmer together for 30 minutes to get acquainted. While premium seafood cookware can elevate many dishes, this hearty vegetable soup shines in any quality pot that can hold all these ingredients comfortably.
The final stretch is where patience really pays off, even though waiting can feel like torture when your house smells this incredible. Stir in the remaining flavor boosters: 1/2 cup of sherry wine, 1/2 teaspoon dried basil, 1 teaspoon poultry seasoning, 1/2 cup picante sauce, 1/2 teaspoon red pepper flakes, 1 teaspoon black pepper, 3 teaspoons salt, 1 tablespoon soy sauce, and 1 tablespoon Kitchen Bouquet for that gorgeous color.
Then turn the heat to low and let this beauty simmer for at least 3 hours, though honestly, the longer you can resist diving in, the better it gets. If you want to add 2 cups of cooked orzo pasta, wait until the very end and stir it in just 5 minutes before serving—that way it won’t turn to mush while you’re trying to be patient.
Substitutions and Variations
Because everyone’s pantry looks different and dietary needs vary wildly, I’m thrilled to tell you that this soup is basically a choose-your-own-adventure when it comes to swapping ingredients.
Don’t have chicken thighs? Turkey works beautifully. Vegetarian? Skip the meat entirely and use vegetable broth instead.
I personally think sweet potatoes make an excellent substitution for regular potatoes, adding natural sweetness.
No zucchini? Try bell peppers or green beans. Hate turnips? Join the club and use parsnips instead.
You can even swap the picante sauce for hot sauce if that’s what’s lurking in your fridge door.
Additional Things to Serve With Hearty Homemade Vegetable Soup
While this vegetable soup practically qualifies as a complete meal on its own, pairing it with the right sides transforms dinner into something truly satisfying.
I love serving crusty sourdough bread for dunking—because what’s soup without bread, really? Grilled cheese sandwiches make perfect partners, especially when you’re feeding kids who might eye all those vegetables suspiciously.
Fresh dinner rolls work beautifully too. For lighter options, I’ll add a simple green salad or some crackers.
The soup’s so hearty that you don’t need much else, just something to round out the bowl.
Final Thoughts
After spending all that time chopping vegetables and watching this soup simmer away for hours, you’ll have created something that’s genuinely nourishing—not just for your body, but for your soul too.
This recipe gives you permission to clean out your fridge, experiment with whatever vegetables are lurking in your crisper drawer, and feel absolutely victorious about it.
I love how forgiving this soup is—add more broth if it’s too thick, toss in extra vegetables if you’re feeling ambitious.
It’s the kind of recipe that makes you feel like a proper cook, even on your laziest days.
