How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Big Batch Vegetable Soup?

You need 9 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only), 1 cup celery, thinly sliced, 2 teaspoons italian seasoning, and more.

Is Big Batch Vegetable Soup suitable as soups & stews?

Yes, Big Batch Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Big Batch Vegetable Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big Batch Vegetable Soup Recipe

Name: Big Batch Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only); 1 cup celery, thinly sliced; 2 teaspoons italian seasoning; coarse salt and pepper; 3 (14 1/2 ounce) cans reduced-sodium vegetable broth or (14 1/2 ounce) cans chicken broth; 1 (28 ounce) can diced tomatoes, with juice; 1 tablespoon tomato paste; 8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, gre…

Warm up with this hearty Big Batch Vegetable Soup recipe. Made with olive oil, onions, celery and italian seasoning. Easy step-by-step instructions incl…

This Big Batch Vegetable Soup relies on simple, everyday ingredients such as olive oil, celery, thinly sliced, italian seasoning and coarse salt and pepper. It comes together quickly and makes 4 servings, at about 253 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2 tablespoons olive oil
2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only)
1 cup celery, thinly sliced
2 teaspoons italian seasoning
coarse salt and pepper
3 (14 1/2 ounce) cans reduced-sodium vegetable broth or (14 1/2 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)

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Quick Info

Servings
4 servings
Calories
253 kcal
Category
Soups & Stews

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