Made with salty, savory V8, this easy vegetable soup is hearty, comforting, and so easy to make.

A hearty, easy vegetable soup that delivers rich, savory flavors.

There is something so satisfying about a simple vegetable soup recipe. This recipe reminds me of the beef and vegetable soup my mom used to make for us. She always used V8 to give the soup punchy, vegetable flavor that tasted so good.

In this vegan version, I load up on even more veggies and add cooked pasta to give the soup more heartiness in the absence of meat. A can of beans or browned plant-based beef would be welcome to add additional protein. You can also serve this vegetable soup alongside your favorite plant-based protein.

How to make this easy vegetable soup

This recipe is so versatile, and you can mix and match depending on your preferences or what you have in your pantry or refrigerator.

What you need

Vegetables: The soup starts with a base of onion, celery, and carrots. I add diced Yukon gold potatoes, but you could swap them for sweet potatoes or even diced butternut squash.
Flour: I add flour to create a thick broth.
Thyme: I throw in a few fresh thyme sprigs for flavor. You could use a few shakes of dry thyme instead.
V8: You’ll use the whole 46-ounce bottle of V8 for this recipe. I recommend sticking with the Original flavor.
Canned tomatoes: I add a can of diced tomatoes.
Pasta: I add cooked elbows to the soup, but any short pasta like ditalini or orzo would work. If you’re not keen on pasta, you could use a can of drained chickpeas or cannellini beans.
Frozen veggies: I use 16 ounces of mixed vegettables. I used a mix of frozen green beans, peas, and corn. You could use all peas, all green beans, or try frozen succotash.
Fresh parsley: I finish the soup with fresh parsley to give it a little brightness.

Carrots celery and onion for vegetable soup

How to make it

Step 1: Prep your vegetables and set them aside.

Step 2: Sauté the vegetables. Start with the onion, carrots, and celery and cook until just softened. Add the potatoes and then coat with flour. Cook for 1 minute until lightly toasted.

Step 3: Add 1 cup of V8 to the pot and whisk until smooth. Add the rest of the V8 along with canned tomatoes, crushed red pepper, and a few thyme sprigs. Bring to a boil, reduce the heat to low, and then simmer for about 30 minutes until the potatoes are fork-tender.

Step 4: While the soup simmers, cook the pasta according to package directions and then drain it.
Step 5: After the soup simmers, add the frozen vegetables and simmer for 5 minutes. Add the cooked pasta and minced parsley. Simmer for an additional 3 to 5 minutes. Taste and season.

You’re ready to serve it up! Ladle the cooked soup into bowls and serve with more parsley on top. Enjoy!