Country Vegetable Soup Recipe with carrots, celery, onion, zucchini, beans, noodles, ham, and a rich tomato-broth base.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing—I didn’t set out to create some grand Country Vegetable Soup Recipe the first time I made it. Honestly, it started out of desperation. You know those nights when the fridge looks like a sad game of “Chopped”? I had a zucchini that had seen better days, half an onion, some leftover ham from Sunday, and a can of beans I swear had been hiding in the pantry since last Thanksgiving. Instead of throwing in the towel and ordering pizza, I thought, alright, let’s see what happens if I toss it all in a pot.
What happened? Pure magic. The smell hit me first—warm, garlicky, like the kind of kitchen you want to stay in forever. My husband walked in, took one whiff, and asked if I’d been cooking all day. I laughed because the truth was closer to “I threw it together and hoped for the best.” But when we sat down and dug in, it just felt right—like one of those meals you didn’t plan but suddenly becomes a staple.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Country Vegetable Soup Recipe?
I could sit here and tell you it’s hearty and filling—and it is—but what I really love about this Country Vegetable Soup Recipe is how real it feels. It’s not fussy. It’s not one of those soups that leaves you hungry an hour later either. Between the beans, potatoes, and noodles, it eats like a meal. And don’t even get me started on the broth—it tastes like it simmered away all day thanks to that French onion soup mix trick (best shortcut ever).
And the beauty? You don’t need to stress about missing an ingredient. No zucchini? Toss in corn. Don’t eat ham? Use turkey, or go all-veg and let the beans shine. It’s forgiving, flexible, and perfect for those “I don’t feel like grocery shopping” days.
Ingredient Notes:
Here’s the cast of characters in this Country Vegetable Soup Recipe, and why they’re worth keeping around:
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Olive oil – Gets things sizzling.
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Onion, carrots, celery – The trio that makes every soup feel like home.
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Garlic – Honestly, I’d add extra. Always.
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Vegetable broth – Use chicken broth if that’s what you’ve got. No one’s judging.
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French onion soup mix – Shortcut that makes people think you cooked it all day.
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Diced tomatoes – Brings tang and depth.
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Herbs & spices – Bay leaf, thyme, Italian seasoning, pepper—classic, no drama.
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Zucchini & potato – Hearty fillers that bulk things up.
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Ham – Adds smoky, salty goodness. (Or leave it out—your soup, your rules.)
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Egg noodles – Comfort food in noodle form.
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Beans – Creamy and filling.
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Parmesan & parsley – The final flourish that makes you feel fancy, even if you’re not.
How To Make Country Vegetable Soup?
Step 1: Build the base.
Heat olive oil in a big ol’ pot. Add onion, carrots, and celery. Let them soften up, about 6 minutes. Toss in garlic and cook for another minute. Your kitchen smells good already, doesn’t it?
Step 2: Flavor time.
Add broth, soup mix, diced tomatoes, bay leaf, Italian seasoning, thyme, and pepper. Stir, cover loosely, and let it simmer for 45 minutes. Go fold laundry or scroll TikTok—just don’t forget about it.
Step 3: Hearty add-ins.
Drop in zucchini, potato, ham, noodles, and beans. Bring it to a gentle boil, then cook about 20 minutes, or until the potatoes are tender and the noodles are cozy-soft.
Step 4: The grand finale.
Turn off the heat, stir in Parmesan, and sprinkle parsley on top. Step back. Admire your work. Maybe snap a photo before digging in.
Want To Save This Recipe?
Storage Options:
This Country Vegetable Soup Recipe makes enough to feed a crowd—or give you leftovers all week (lunch problem solved). Store it in the fridge for up to 4 days. The flavors actually get deeper, like it’s been stewing in its own goodness overnight. If you want to freeze it, go for it—it keeps up to 3 months. But here’s a tip: cook the noodles separately and add them later if you’re freezing. Otherwise, you’ll end up with soggy noodle mush, and nobody wants that.
Variations and Substitutions:
Soup is like jazz—there are rules, but you can improvise.
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Skip the ham for a vegetarian version.
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Got leftover turkey? Perfect swap.
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No noodles? Rice, barley, or even quinoa work.
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Add spinach, corn, or green beans if they’re hanging around.
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Like spice? Throw in some chili flakes or hot sauce.
This soup doesn’t mind if you bend the rules.
What to Serve with Country Vegetable Soup?
Soup is already cozy, but sides make it extra.
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Crusty bread, preferably warm, for dunking.
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Grilled cheese—because that combo never fails.
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A simple salad, just to balance the hearty bowl.
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Roasted veggies if you want to double down on cozy.
Frequently Asked Questions:
Can I make it ahead?
Yes, and honestly, it tastes better the next day. Soup always does.
Do the noodles get soggy?
Eventually, yes. If you’re picky about that, cook them separately.
Can I use canned veggies?
Sure, but add them toward the end so they don’t turn to mush. Fresh really does taste better, though.
This Country Vegetable Soup Recipe isn’t just dinner—it’s comfort in a bowl. It’s the kind of meal that warms you up on a chilly night and somehow makes leftovers exciting. So tell me—are you the type to dunk bread in your soup, or do you go all-in with the grilled cheese?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Country Vegetable Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 2 carrots diced
- 2 stalks celery diced
- 1 clove garlic minced
- 10 cups vegetable broth
- 2 packets French onion soup mix
- 1 can 28 oz diced tomatoes, undrained
- 1 bay leaf
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 zucchini chopped
- 1 Russet potato peeled and cubed
- 6 oz 1 cup cooked ham, cubed
- 1 1/2 cups uncooked egg noodles
- 2 cans 15 oz each cannellini or white beans, rinsed and drained
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
Instructions
Prepare the base:
- In a large stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for approximately 6 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for 1 additional minute.
Simmer the broth:
- Pour in the vegetable broth, then add the French onion soup mix, diced tomatoes with their juices, bay leaf, Italian seasoning, thyme, and black pepper. Stir to combine, reduce the heat to low, and simmer for 45 minutes to allow the flavors to meld.
Incorporate the vegetables and proteins:
- Add the chopped zucchini, cubed potato, ham, uncooked noodles, and drained beans to the pot. Increase the heat slightly and bring the soup to a low boil. Continue cooking for 20 minutes, or until the potatoes are tender and the noodles are fully cooked.
Finish and serve:
- Remove the stockpot from the heat. Stir in the grated Parmesan cheese until evenly incorporated. Discard the bay leaf. Garnish with freshly chopped parsley before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
