Canned Vegetable Soup Recipe

There’s something undeniably comforting about a warm, hearty bowl of vegetable soup. Whether you’re fighting off a cold, looking for a simple meal, or just craving a nutritious and filling dish, a vegetable soup never disappoints. While many people immediately think of store-bought cans when they think of vegetable soup, making your own version at home is incredibly rewarding. It’s an opportunity to control the flavors, the ingredients, and most importantly, the quality of the soup you’re consuming.

In this recipe guide, I’ll show you how to create a homemade canned vegetable soup that rivals any store-bought option, packed with nutrients, rich in flavor, and customizable to your taste. So, grab your apron, because we’re about to dive into the world of homemade comfort food!

This recipe is all about simplicity, yet it doesn’t sacrifice flavor. You’ll find that making your own vegetable soup from scratch not only adds a personal touch to your meals but also allows you to incorporate fresh, wholesome ingredients. Let’s jump into it!

Ingredients Needed

Before we start chopping, sautéing, and stirring, let’s take a look at what you’ll need for this delicious homemade canned vegetable soup:

2 tablespoons olive oil: This forms the base for your soup’s flavor. Olive oil is great for sautéing vegetables and adds a rich, slightly fruity flavor.
1 large onion, chopped: A key aromatic to get the soup started. It’ll give the soup a slightly sweet, savory backbone.
2 medium carrots, peeled and diced: Adds a pop of color and natural sweetness to balance the savory flavors.
2 celery stalks, diced: Provides a nice crunch and a light bitterness that complements the sweetness of the carrots.
2 garlic cloves, minced: Garlic brings warmth and depth to the soup. You can’t skip this one!
4 cups vegetable broth: The base of your soup’s liquid. You can use chicken broth or a combination for a deeper flavor, but vegetable broth keeps it light and plant-based.
1 can (14.5 oz) diced tomatoes, undrained: Tomatoes lend a touch of acidity and a bit of tang to balance the sweetness of the vegetables.
1 cup green beans, chopped: These bring texture and color to your soup, along with a mild flavor.
1 cup corn kernels (fresh, frozen, or canned): Adds sweetness and a little pop in every bite.
1 teaspoon dried thyme: A wonderful herb that brings a subtle earthy, piney flavor.
1 teaspoon dried oregano: This herb gives the soup a slight Mediterranean flair.
1 bay leaf: Adds a subtle aromatic flavor as the soup simmers.
Salt and pepper to taste: Seasoning is key. Salt helps to enhance the other flavors, and pepper adds a touch of heat.
1 cup frozen peas: Adds a burst of color and a pop of sweetness.
Optional: A handful of fresh spinach or kale: For an extra dose of greens and nutrients.

Cooking Instructions

Now, let’s get cooking! Here’s a step-by-step breakdown of how to make this delicious homemade vegetable soup:

Sauté the Aromatics: Heat the olive oil over medium heat in a large pot. Add the chopped onions, carrots, and celery. Sauté them for about 5-7 minutes until the vegetables soften and the onions become translucent.
Add the Garlic: Toss in the minced garlic and cook for another minute. You want the garlic to release its fragrance, but be careful not to let it burn.
Add Broth and Tomatoes: Pour in the vegetable broth and the can of diced tomatoes (including the juice). Stir everything together, scraping any bits off the bottom of the pot. Bring the mixture to a simmer.
Throw in the Rest of the Veggies: Add the green beans, corn, peas, thyme, oregano, and bay leaf to the pot. Stir everything well, ensuring the seasonings are evenly distributed. Let it come back to a simmer.
Simmer the Soup: Lower the heat and let the soup simmer for about 25-30 minutes. This gives the vegetables time to become tender and the flavors to meld together.
Finish and Adjust Seasoning: Once the vegetables are tender and the soup is well-seasoned, remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed.
Optional Greens: If you’re adding spinach or kale, stir it in during the last few minutes of cooking to allow it to wilt and integrate into the soup.
Serve: Ladle the soup into bowls and enjoy it as is, or serve with a slice of crusty bread or a sprinkle of grated cheese.

Ingredient Insights

Vegetable Broth vs. Chicken Broth: The beauty of vegetable broth is that it provides a lighter, more neutral base for your soup. It allows the vegetables to shine through. However, if you prefer a richer flavor, you can opt for chicken broth. It will add a slight depth without overpowering the veggies.
The Magic of Tomatoes: The addition of tomatoes isn’t just about flavor; they also help to thicken the soup a little and introduce a touch of acidity. This balances out the natural sweetness from the carrots and corn.
Frozen vs. Fresh Vegetables: If you’re using frozen vegetables, the texture might differ slightly, but they still pack all the nutrition and flavor of fresh vegetables. If you prefer fresh, go for it! Just remember that cooking times might change slightly, especially for more delicate vegetables like peas.

Expert Tips

For a Creamy Version: Blend a portion of the soup once the vegetables are tender for a creamier texture. You can use an immersion blender or a regular blender, but make sure to leave some chunks for texture.
Adjusting the Seasonings: Taste your soup throughout the cooking process. If it needs a little brightness, add a squeeze of lemon juice. For a more savory touch, a splash of soy sauce or tamari can do wonders.
Make it Spicy: If you like a bit of heat, consider adding a pinch of red pepper flakes, a chopped jalapeño, or even a few dashes of hot sauce.
Leftovers: Vegetable soup gets even better the next day, as the flavors continue to meld together. It’s perfect for making in bulk and storing for lunches or a quick dinner throughout the week.

Recipe Variations

One of the great things about vegetable soup is that you can play around with different ingredients based on your preferences or what you have on hand. Here are a few ideas:

Add Some Protein: If you want to make the soup heartier, consider adding beans (like white beans or chickpeas) or lentils. You could also add cooked chicken or turkey for a non-vegetarian version.
Seasonal Veggies: In the fall, try adding butternut squash or sweet potatoes for a richer, more filling version. In the summer, swap in zucchini or fresh tomatoes for a lighter soup.
Noodles or Rice: If you want to bulk up the soup, add a small handful of pasta (like ditalini or elbow macaroni) or cooked rice. Just be sure to adjust the broth to accommodate the extra volume.
Herb Variations: Swap out the thyme and oregano for fresh basil, parsley, or rosemary for a completely different flavor profile.

Final Words

This homemade canned vegetable soup is as versatile as it is delicious. It’s an easy recipe to customize to your taste and a wonderful way to use up any vegetables that may be lingering in your fridge. Plus, it’s incredibly satisfying knowing that everything inside the pot is fresh, nutritious, and homemade.

Canned Vegetable Soup Recipe