Bone Broth Vegetable Soup

This bone broth vegetable soup is the perfect balance of hearty and healthy. Packed with vibrant veggies, tender potatoes, and nutrient-rich bone broth, it’s a comforting meal for any day of the week. Quick to make and full of flavor, it’s ideal for cozy dinners or meal prepping—plus, it tastes even better the next day!

Who else feels like soup season is all year round? There’s just something magical about tossing fresh, wholesome ingredients into a pot and letting them work their magic. And can we talk about the leftovers? Soup somehow gets even more flavorful the next day—like a little reward for your patience!

This hearty bone broth vegetable soup absolutely hit the spot. The potatoes were the MVPs here, soaking up all that savory broth and practically melting in your mouth. And don’t even get me started on how the spinach added a pop of freshness right at the end—it’s like the cherry on top but for soup!

If you’re craving a cozy, veggie-packed bowl of comfort, this one’s for you. Pair it with some crusty bread for dipping, and you’ve got yourself a meal that feels like a warm hug in a bowl.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Bone broth
• Onion
• Celery
• Carrots
• Potatoes
• Canned tomatoes
• Spinach
• Sweetcorn
• Peas
• Seasoning (white pepper, oregano, garlic powder and salt)

How to make Bone broth vegetable soup

1. Prep the veggies:

• Dice the onion.
• Peel and slice the carrots.
• Chop the celery.
• Peel and chop the potatoes into chunks (1–2 inches).

2. Cook the base:

• Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
• Add the onion, carrots, and celery (not the potatoes yet).
• Sauté for about 5 minutes.

3. Add tomatoes: Pour in the can of tomatoes. Stir and cook for 5 minutes, leaving the lid off.

4. Add seasoning and potatoes: Add your seasoning (or use white pepper, oregano, garlic powder, and salt). Add the potatoes and bone broth, cover the pot and cook for 15–20 minutes, until the potatoes are soft when poked with a fork.

5. Finish with sweetcorn, peas, and spinach: Stir in the sweetcorn and peas, followed by the spinach. Simmer for another 10 minutes on medium to low heat.

6. Taste and serve: Adjust seasoning if needed, your bone broth vegetable soup is ready to enjoy!

Tips & mistakes to avoid for beginner cooks

1. Avoid using plain water instead of broth, as it can leave your Vegetable Orzo Soup lacking in flavor. A good vegetable broth adds richness and depth that water just can’t match. If you’re opting for store-bought broth, like I often do, make sure to taste it before adding any extra salt, especially if it’s not labeled low-sodium. Store-bought broths can vary in saltiness, so this step is key.
2. If the liquid content is too much in the pot and the potatoes are cooked already, you can thicken it with a cornstarch slurry. Depending on the situation at hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.
3. Is the soup too thick for your liking? Gradually add water or broth and stirring until you reach your desired consistency

More delicious soup recipes to try next

Got leftovers? How to store and reheat leftover vegetable soup

Always allow your soup to cool down to room temperature. Transfer the leftover bone broth vegetable soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container or ziplock bags, ziplock bags save space in your freezer. It can be stored for up to 3 months.

How to reheat it

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm. If the soup is watery, just let it simmer on medium heat with the pot uncovered for the excess liquid to evaporate. If its some how hard then you can add water or broth to achieve your ideal consistency.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.