With just a handful of simple ingredients, you can make this cozy Vegetable Soup to share with the kids in under 30 minutes.
Occasionally I get a craving for a recipe I ate as a kid, which is where this Vegetable Soup comes from.
With a simple method, minimal chopping, and the coziest flavor, this Vegetable Soup with Potatoes is nutritious comfort food at its finest.
This is a great vegetarian meal for kids and a favorite postpartum freezer meal. You can even drain off most of the broth to make it easier for the littles to eat. It stores well, reheats easily, and is a good source of fiber, vitamins A and C, and iron.
Why This Recipe Works
A combination of fresh and frozen vegetables including potatoes, green beans, and tomato gives this easy soup for kids ample flavor–with minimal chopping, cooking, or fuss.
(You may also like my Vegetarian Minestrone, Baby Soup, and Vegetable Noodle Soup.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this easy Vegetable Soup with Potatoes so you know what to have on hand.
- Olive oil: I use extra virgin olive oil in my kitchen, so that’s what I use here to sauté the garlic.
- Garlic: You can use jarred minced garlic or mince fresh garlic cloves according to your preference.
- Broth: I usually make this with reduced-sodium chicken broth, but vegetable broth or beef broth works just as well.
- Potatoes: Look for butter potatoes or Yukon gold potatoes for the best soft texture in the potatoes in the finished soup.
- Frozen veggies: I use a mix of carrots, corn, and green beans, which is usually called “California mix” or “veggie medley.”
- Marinara sauce or tomato sauce: This adds flavor to the broth, as well as additional nutrients. You can use any type you prefer.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Step-by-Step Instructions
Below is an overview of how to make this Vegetable Soup with Potatoes recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Mince the garlic and peel and dice the potatoes.
Step 2. Saute the garlic.
Step 3. Add the broth, then simmer the potatoes.
Step 4. Add the frozen veggies and tomato sauce and warm through.
Frequently Asked Questions
Sure, add minced onion (and celery if you want) when you add the garlic to the olive oil.
Yes, just swap them in in the same amount.
You can add Italian seasoning, dried oregano, dried thyme or fresh thyme, or top with fresh parsley or basil when serving.
How to Store
Store leftovers in an airtight container for up to 5 days in the refrigerator. Warm in a small pot or in a heat-safe bowl in the microwave, adding more broth if desired. You can also freeze the soup as an easy freezer meal for families or as a postpartum freezer meal.
Best Tips for Success
- Use my Vegetable Broth to make this vegetarian.
- Simmer Parmesan rind in the broth for extra flavor.
- Add a can of drained and rinsed white beans, Baked Chicken Meatballs, or browned ground beef for more protein as desired.
- Serve with Cornbread Muffins or Cheese Muffins.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share.
Favorite Vegetable Soup (with Potatoes)
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves (peeled and minced)
- ½ teaspoon salt
- 1 pound diced potato (peeled and diced)
- 12 ounces frozen mixed vegetables (1 bag veggie medley)
- 1 quart reduced-sodium chicken broth (or vegetable or beef broth)
- 1 cup marinara sauce
- Parmesan cheese or fresh herbs (optional to taste)
Instructions
- Add the olive oil to a medium pot over medium heat. When warm, add the garlic and salt. Stir to coat and cook for 2 minutes, or until just starting to soften.
- Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
- Add the potatoes. Cook for about 15 minutes, stirring occasionally, or until soft when poked with a knife.
- Stir in the frozen veggies and marinara sauce. Simmer for another 4-6 minutes or until the vegetables are soft.
- Season to taste with salt and pepper. Add Parmesan cheese if desired. Serve warm.
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a small pot or in a heat-safe bowl in the microwave, adding more broth if desired.
- Use my Vegetable Broth to make this vegetarian.
- Simmer Parmesan rind in the broth for extra flavor.
- Add a can of drained and rinsed white beans, Baked Chicken Meatballs, or browned ground beef for more protein as desired.
Excited to make this! Do you know how it may work with canned vegetables? Thank you!
If you use canned veggies instead of frozen, use the same amount but drain and give them a quick rinse in a colander. The cooking time to soften them will be less since they will be very soft already but otherwise it should be the same. Enjoy!