Easy Vegetable Soup Recipe (with Chickpeas)

This easy vegetable soup recipe is filled with seasonal vegetables, chickpeas, fresh aromatics and herbs simmered in a flavorful vegetable broth. The best part is that you can change the vegetables depending on what you have in the refrigerator or what looks good at the farmers market.

I cook the vegetables in stages so the potatoes and carrots become tender without turning the zucchini, green beans or leafy greens to mush. It’s a simple technique that makes this flexible homemade vegetable soup work in every season.

A Little About This Recipe

Vegetable soup is one of those recipes I rarely make exactly the same way twice.

Sometimes I have zucchini and peppers from the farmers market. Other times it’s half a sweet potato, some green beans and a bunch of kale that need to be used before the end of the week. That’s really how this soup came together.

Instead of giving you one rigid combination of vegetables, I like to think of this recipe as a framework: build a flavorful base, add the vegetables according to how long they take to cook, and finish with chickpeas and whatever tender vegetables or greens you have.

It’s practical, seasonal cooking—and one of my favorite ways to turn odds and ends into a genuinely delicious dinner.

Why I Love This Vegetable Soup Recipe

• It’s flexible. Use whatever vegetables are in season or already in your refrigerator.
• It’s a one-pot meal with vegetables, chickpeas and broth.
• Herbes de Provence gives the soup plenty of flavor without needing a long spice list.
• A splash of white wine or broth deglazes the pot and picks up all the flavor from the aromatics.
• Chickpeas make the soup more substantial while keeping it vegetarian.
• It’s excellent for meal prep and tastes even better after the flavors have had time to mingle.

Ingredients You’ll Need

2 tablespoons olive oil

Olive oil is the base of the soup and helps the onion, celery and carrots soften and develop flavor. I use a good everyday olive oil rather than something overly peppery.

1 yellow onion, diced

A yellow onion gives the soup a savory foundation and becomes naturally sweet as it cooks. Give it time to soften rather than rushing directly to the broth.

2 celery stalks, diced

Celery adds subtle savory flavor and is part of the classic soup base. Cut it roughly the same size as the onion so everything cooks evenly.

3 garlic cloves, minced

Garlic goes in after the onion and celery have softened. It only needs a short cooking time before becoming fragrant.

2 carrots, diced

Carrots need more cooking time than zucchini or greens, so I add them near the beginning. Try to keep the pieces relatively even so they become tender at the same rate.

1 tablespoon Herbes de Provence

Herbes de Provence gives this vegetable soup a lovely French-inspired flavor without requiring several individual jars of herbs.

You can substitute:

• Italian seasoning
• 1 teaspoon dried thyme + 1 teaspoon dried oregano + 1 teaspoon dried basil
• dried rosemary and thyme
• your favorite savory herb blend

Italian seasoning gives the soup a slightly more familiar Italian-style flavor, while Herbes de Provence tends to taste a little more floral and herbaceous.

3 bay leaves

Bay leaves gently flavor the broth as the soup simmers. Remember to remove them before serving.

Splash of white wine or vegetable broth

I use a small splash of white wine to deglaze the pot after cooking the aromatics. The goal isn’t to make the soup taste like wine. It’s to loosen all those flavorful browned bits from the bottom of the pot.

If you don’t cook with wine, extra vegetable broth works perfectly.

4–5 cups mixed vegetables

This is where the recipe becomes your own. Choose a combination of whatever looks good or needs using.

Longer-cooking vegetables:

• baby potatoes
• sweet potato
• butternut squash
• parsnips
• cauliflower
• winter squash

Medium-cooking vegetables:

• red pepper or yellow pepper
• broccoli
• cabbage
• mushrooms

Tender vegetables:

• zucchini
• green beans
• corn
• peas

Leafy greens:

• kale
• spinach
• Swiss chard

You don’t need every vegetable on this list. Four or five cups total is plenty.

4 cups vegetable broth

Vegetable broth creates the savory base while keeping this a vegetarian veggie soup. Chicken broth can be substituted if you don’t need the recipe to be vegetarian.

2 cups water

Water prevents the broth from becoming too concentrated while giving the vegetables enough liquid to simmer. You can replace it with additional broth for a stronger flavor.

1 can chickpeas, drained and rinsed

Chickpeas make this simple veggie soup more substantial and add great texture. Drain and rinse them before adding.

White beans, kidney beans or cooked lentils are easy alternatives.

Salt and black pepper

Season gradually. Broths vary enormously in saltiness, so I prefer to taste near the end before deciding how much more the soup needs.

Substitutions and Variations

Make It With Sweet Potato

Replace regular potatoes with diced sweet potato for a slightly sweeter fall version. Sweet potato also works beautifully with kale and Herbes de Provence.

Add Green Beans

Fresh or frozen green beans are an easy addition. I add them later than the potatoes so they stay tender rather than becoming overly soft.

Add Red Pepper

A diced red pepper adds sweetness and color. Yellow or orange bell peppers work too.

Use Italian Seasoning

Replace the Herbes de Provence with 1 tablespoon Italian seasoning for an easy Italian-inspired vegetable soup.

Use White Beans

Replace the chickpeas with cannellini or navy beans.

Add Tomatoes

Add a can of diced or fire-roasted tomatoes with the broth for a more tomato-forward vegetable soup.

Add Chicken

If you don’t need the soup to be vegetarian, leftover shredded chicken can be stirred in near the end.

Add Pasta or Grains

Small pasta, barley, farro or cooked rice can make the soup even more substantial. Keep in mind that grains and pasta absorb broth, so you may need additional liquid.

Finish With Fresh Herbs

Chopped fresh parsley, basil, dill or chives add a bright finish just before serving.

How to Make Vegetable Soup

1. Build the Flavor Base

Heat the olive oil in a large soup pot over medium heat. Add the onion and celery and cook for about 5 minutes, stirring occasionally, until softened.

2. Add the Garlic and Carrots

Add the garlic and carrots. Cook for another 2–3 minutes, stirring so the garlic doesn’t burn.

3. Add the Herbs

Add the Herbes de Provence and bay leaves. Stir for about 30 seconds so the dried herbs warm in the olive oil and become fragrant.

4. Deglaze the Pot

Add a splash of white wine or vegetable broth. Use a wooden spoon to scrape any flavorful browned bits from the bottom of the pot. Let the wine cook for a minute or two.

5. Add the Long-Cooking Vegetables

Add your potatoes, sweet potato, squash, parsnips or other sturdy vegetables. Stir and cook for 2–3 minutes.

6. Add the Broth

Pour in the vegetable broth and water. Season lightly with salt and black pepper. Bring the soup to a boil, then reduce to a gentle simmer. Cook for about 15 minutes.

7. Add the Tender Vegetables

Add vegetables such as peppers, green beans, zucchini, broccoli or corn. Continue cooking for another 10–15 minutes, or until the potatoes and carrots are fork-tender.

8. Add the Chickpeas and Greens

Stir in the drained chickpeas. If you’re using kale, spinach or Swiss chard, add it now too. Simmer for another 5–10 minutes until the chickpeas are hot and the greens are tender.

9. Taste and Finish

Remove the bay leaves. Taste the soup and adjust the salt and pepper. If the flavor seems flat, it may simply need another pinch of salt or a small squeeze of lemon juice. Serve warm.

How to Store Vegetable Soup

• Let the soup cool before transferring it to airtight containers.
• Store it in the refrigerator for up to 4 days.
• The flavors tend to deepen overnight, so this is one of those recipes I genuinely enjoy even more the next day.
• Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed.

How to Make Vegetable Soup Ahead

This homemade vegetable soup is ideal for meal prep. You can prepare the entire soup a day or two ahead and refrigerate until needed.

If you’re specifically making it ahead for guests, another option is to prepare the soup through the longer-cooking vegetables, then add zucchini, green beans and leafy greens while reheating so they stay especially fresh.

The soup can also be frozen.

Keep in mind that potatoes and zucchini can soften somewhat after freezing, so if I’m intentionally making a batch for the freezer, I often lean toward carrots, sweet potato, beans, squash and sturdier vegetables.

Frequently Asked Questions

What vegetables are best in vegetable soup?

There really isn’t one correct combination. I like starting with onion, celery and carrots, then adding a mixture of potatoes or squash, peppers, zucchini, green beans and leafy greens.

The best vegetables in vegetable soup are often simply the vegetables that are in season or already in your kitchen.

Can I use frozen vegetables?

Yes. Frozen peas, corn and green beans work especially well. Add most frozen vegetables toward the end because they’re already partially softened and don’t need as much cooking time.

Can I make vegetable soup without potatoes?

Absolutely. Replace them with sweet potato, butternut squash, parsnips, cauliflower or another sturdy vegetable.

Can I use sweet potato?

Yes. Sweet potato is particularly good in fall and winter vegetable soup and pairs beautifully with kale and chickpeas.

Can I use chicken broth?

Yes. Vegetable broth keeps this recipe vegetarian, but chicken broth works perfectly if that isn’t important to you.

Can I make this soup vegan?

As written with vegetable broth, the soup is vegan. Just make sure the wine or other packaged ingredients you’re using meet your dietary needs if that matters to you.

What can I use instead of Herbes de Provence?

Italian seasoning is my easiest substitution. You can also create your own blend with thyme, oregano, basil and a small amount of rosemary.

Why are my vegetables mushy?

They were probably added too early or cut too small. Potatoes and carrots need considerably more time than zucchini, peas, spinach or green beans.

Adding vegetables in stages is the easiest way to keep each one properly cooked.

Why does my vegetable soup taste bland?

Start with salt. Even a well-seasoned broth can need more once several cups of vegetables and water are added. You can also add fresh lemon juice, more herbs or a spoonful of Parmesan at serving time.

What should I serve with vegetable soup?

Crusty bread is my first choice. Grilled cheese, focaccia, garlic bread or a simple green salad all turn this easy vegetable soup into a complete meal.

Final Thoughts

A good vegetable soup recipe shouldn’t require a special trip to the grocery store. That’s what I love most about this one.

Start with onion, celery, carrots and garlic, choose four or five cups of vegetables based on the season, add chickpeas and broth, and let the pot do the rest.

Once you understand which vegetables need more cooking time and which should go in at the end, the recipe becomes endlessly flexible.

That’s the kind of home cooking I want to encourage: use what you have, cook with the season and turn simple ingredients into something genuinely delicious.

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