Loaded Vegetable Soup

Easy To Make Homemade Loaded Vegetable Soup

After feeling a little under the weather and taking a few days off in the kitchen, I finally felt like myself again yesterday.  Bad sinus headaches and a sore throat aren’t fun at all!  My children were off from school again because of the frigid below zero temperatures, so we all stayed warm and cozy in our pajamas all day.  It was nice not having to venture out into the nasty weather!  I used my “backup soup” that I had stored in my freezer when I wasn’t feeling well, so I was in the mood to make another pot of soup.

I could eat homemade soup for dinner all week, especially this time of year.  My refrigerator was full of vegetables from my last shopping trip, so this Loaded Vegetable Soup was on my to do list.

Sauteing Vegetables for Loaded Vegetable Soup

Fresh carrots, green & red peppers, tomatoes, onions, garlic, celery, green beans, broccoli, mushrooms, potatoes, peas and corn seasoned with basil, salt, pepper and a pinch of crushed red pepper, simmer all afternoon in a Dutch Oven, giving you a warm, healthy soup that your family will love.

Adding Water to Loaded Vegetable Soup

This Loaded Vegetable Soup is filling on it’s own, but is wonderful with homemade bread or rolls.  This recipe makes a lot of soup, so if you don’t want left over soup for lunch the next day (by the way- it’s even better after it sits overnight!) you can freeze the remaining soup for a different day.  It’s nice to have a meal stored in the freezer for busy week nights and unexpected illnesses!  This veggie packed soup is sure to help anyone with the a case of the sniffles fell better!  Enjoy!

Healthy Loaded Vegetable Soup

Loaded Vegetable Soup


  • 2 - 3 Tbsp. olive oil
  • 4 large carrots, sliced
  • 1/2 bunch of celery with leaves, chopped
  • 2 medium sized onions, chopped
  • 4 large cloves of garlic, minced
  • 1 large green pepper
  • 1 large red pepper
  • 1 small head of broccoli, chopped
  • 4 large vine ripened tomatoes, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 (15 oz.) can Muir Glen Organic Fire Roasted Petite Diced Tomatoes
  • 1 (15 oz.) can corn, drained
  • 1 1/2 cups fresh or frozen peas
  • 1 1/2 cups fresh or frozen fine green beans, cut into bite sized pieces
  • 3 potatoes, scrubbed and diced with skin on
  • 10 cups of water
  • 3 Tbsp. tomato paste
  • 3 large bay leaves
  • 1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
  • 1 Tbsp. sea salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes (optional)


  1. Coat your Dutch Oven or stock pot with olive oil and warm on medium heat.
  2. Start with the carrots and saute your vegetables.
  3. I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring.
  4. After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper.
  5. Stir, cover and turn heat to low-medium.
  6. Let simmer on your stove top for 2 1/2 to 3 hours.
  7. Turn off the heat.
  8. Season with more with salt and pepper if you wish.
  9. Serve hot with fresh bread or rolls.
  10. Serves 8 generously.
  11. Tastes even better the next day!
  12. *To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.

You May Also Enjoy:
Sour Cream & Cheddar Baked Mashed Potatoes
Spiced Zucchini Cake
My Big Living Room Reveal #RFBloggers Home Decor
*Linking up at Live Laugh RoweSweet Bella RoosI Gotta CreateLiving Well Spending LessBloom Designs OnlineThe Best Blog RecipesThe 36th AvenueShaken TogetherJust Us FourHappy and Blessed HomeLove Bakes Good CakesDiana RamblesSix Sisters’ StuffSimply Gloria Cheerios and LattesCall Me PMC,  Uncommon Designs OnlineSo Much Better With AgeLove Grows WildPint Sized BakerBuns In My OvenTurnips 2 TangerinesStone GableFeeding BigKathe With an E, Savvy Southern Style, The New Mrs Adventures, Sunflower Supper Club, Miz Helen’s Country Cottage, Oh My Heartsie Girl

This post may contain Affiliate Links. For more information, please refer to our Disclosure Policy. Copyright © 2015 Cozy Country Living Privacy Policy


  1. marge crawford says

    I am making the loaded veg soup now and smells wonderful. I added in more veggies and a little veg. base broth. No red pepper since I do not like it nor garlic. I also added in a yellow and orange pepper . My place smells wonderful and I can not wait until I eat it. iT IS very easy to make .

      • marge crawford says

        It is wonderful. It makes a large amount and I gave some to my sister
        and she loved it too. And it is better the next day. So easy to make.
        I will be making this over and over.
        Thanks again for posting it. I love Soup.

        • Shannon says

          Thank you so much Marge! I always like it more the next day too. You know, any leftovers freeze really well too. It’s always nice to have it on hand for a cold night or when someone is a little under the weather. :)

  2. jessica says

    Can I throw all the ingredients in the crockpot. What about the tomatoe paste? Ive never tried anything with tomatoe paste in the crock pot.

    • Shannon says

      Hi Jessica! I have never made this in my slow cooker, but if you saute the vegetables first it might be okay. Tomato paste in the slow cooker should be fine though:)

  3. Michael Barton says

    Have you ever tried to cook fruit soup even has mixed vegetables and meat in the recipe? It is a Italian recipe …

  4. tiffany says

    How do I figure a portion size or nutritional facts? I know its all veggie so it can’t be high cal but this sounds delish and my diet is specific!

    • Shannon says

      Hi Tiffany! You know, I never really figured out how much this serves, but it’s probably like 12 or 14 (1 cup) servings. It depends on how many veggies you really put in there, sometimes I like to add a few extra if I have them on hand. I usually eat about 1 cup of this and it’s very filling. You could just figure out calories for what you put in and then divide it by the 12 servings. I hope this was helpful:) Enjoy!

  5. Betty says

    A vegetable missing is.. okra. Okra really makes a good vegetable soup even better. This recipe sounds awesome. I’ll add okra to mine and leave off the broccoli. Thanks for sharing

  6. Katie says

    I just made this amazing soup this morning (and if BF will eat it, it will be more veggies than he’s had in a year) and have already sent it on to others.

    I made a couple of changes that I thought I’d share. I lightly roasted one of the onions, the peppers and carrots in the oven at 400 degrees fro about 25 minutes before adding them to the soup. Like roasted ratatouille, the flavor really develops and gets sweet when you do this. I also added a little white wine and kale.

    The next time I make this, I’ll add the tomato paste last, after everything else has cooked to preserve more of the green color and I’ll save the broccoli and frozen peas/ green beans to add after cooking/ right before serving so they stay crispy.

    Great recipe! Thank you so much for posting. I love your blog!

    • Shannon says

      Thanks so much Katie! :) Roasted vegetables are so good too, I love this soup the next day as well because the flavor develops even more the longer it sits. Yum! I will have to add some kale the next time I make this too- what a great idea! I hope your BF likes it, I know my husband said, “Wow- there’s a ton of vegetables in here Shannon!” I said, “I know- that’s why is “LOADED Vegetable Soup!” Haha :) Enjoy and thanks again for following along!

  7. says

    That should make you feel better. I had that mess and it was no fun. I’m ready for Spring, warm weather and the garden. Thanks for sharing and feel better.


    • Shannon says

      Thanks Linda! I am feeling better now, thank goodness! Spring sounds so nice and it will be here before we know it- I can’t wait to get in my garden too :)


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge