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

Knowing what vegetables go in veg soup can 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 15 vegetables 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

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

Carrots

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

Celery

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

Potatoes

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.

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4. Onions

Red Onions

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

Garlic

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

chopped tomato

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

Spinach

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

Kale

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.

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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

Shredded Cabbage

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

Peas

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

canned corn

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

Green Beans

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

chopped Zucchini

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.

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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

Yellow Squash

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

Mushrooms

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, sautĂ© 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 kind of vegetables go in vegetable soup

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.
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
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