There’s something about veggie soup with herbs & peas that feels like a warm hug in a bowl. For me, this comforting dish is much more than vegetables and broth. It’s memory. It’s nourishment. It’s the aroma that fills your kitchen and makes even a rainy day feel golden.

My name’s Maggie Rae Donovan, and I’m a 42-year-old home cook living just outside of Asheville, North Carolina. I’m not a classically trained chef. I never attended culinary school, and you won’t hear me quoting the greats from shiny cookbooks. But I’ve spent the last 25 years stirring, sizzling, baking, burning (yes, sometimes), and falling head over heels in love with food in my little kitchen.
Learn more about what else is cooking in my home kitchen.

My cooking journey started the way many Southern stories do, in my grandmother’s kitchen. Butter was measured with your heart, and the stories passed down were stirred into every pot of collard greens. I was six, standing on a wobbly chair, watching her fold biscuit dough like it was spun gold. That image never left me. Not just the biscuits, but the comfort, the laughter, and the way food made people slow down and stay a little longer.

Years rolled on. Life happened. I became a nurse, raised two incredible daughters, and moved more times than I can count. But through it all, I always cooked. When money was tight, I got creative. When we were celebrating, I went big. From a pot of chili on a gray Sunday to a scratch-made Thanksgiving spread, food was my love language.

Some of my best recipes came from kitchen blunders. Once I added too much lemon to a cream sauce—and it turned into something so bright and tangy, my family now begs for it. Another time, I crushed pretzels instead of using breadcrumbs. That’s how my famous “crunchy chicken” was born. That’s the heart of home cooking. It doesn’t need perfection. It needs love, laughter, and sometimes a little improvisation.

Today, I share my recipes through my blog, at local potlucks, and even by sneaking warm banana bread onto a neighbor’s porch. I show other home cooks that you don’t need fancy tools or pricey ingredients to create something beautiful. You just need a little time, a little heart, and maybe a little butter.

So if you’re ever near Asheville, don’t be surprised if you catch the scent of garlic, onion, or something slow-simmering. My door’s always open, and I’ll probably ask you to grab a spoon and taste what’s on the stove. Because for me, cooking isn’t just about food. It’s about home.

Now, let’s roll up our sleeves and dive into this simple, herb-packed, soul-soothing veggie soup with herbs & peas—the kind of recipe you’ll want to pass down just like Grandma’s biscuits.

The Comfort of Veggie Soup with Herbs & Peas

Why This Veggie Soup Is More Than Just a Recipe

Veggie soup with herbs & peas isn’t just a bowl of nourishment—it’s a bowl of memory, connection, and comfort. Whether you grew up with big pots simmering on Sunday afternoons or you’re learning to cook for yourself for the first time, this soup delivers. It’s inexpensive, flexible, and packed with natural flavors that speak for themselves. From the sweetness of the peas to the fragrance of thyme and basil, every spoonful offers warmth and grounding.

The Origin Story: Southern Roots Meet Garden Goodness

My version of veggie soup with herbs & peas draws on Southern comfort and garden-fresh ingredients. In my grandma’s house, soup was how you stretched a dollar and warmed a room. We’d throw in whatever was in the pantry or garden—peas from a neighbor, thyme from the windowsill, and carrots from last week’s market trip. What came out wasn’t just food, it was a story. And to this day, that spirit of resourcefulness and love still flavors every batch I make.

Seasonal Stars: Why Peas and Herbs Work So Well

Peas bring a gentle sweetness and vibrant color that balance beautifully with the earthiness of potatoes and carrots. Meanwhile, herbs like thyme, parsley, dill, and basil brighten the flavor profile, giving it a lively, almost floral lift. If you’re using frozen peas, don’t worry—they’re flash-frozen at peak ripeness, so you’re not sacrificing quality. As for herbs, go fresh when you can. Their oils infuse the broth with complexity that dried varieties can’t quite match.

Versatility for Every Season

This soup isn’t just for cold days. In spring, it celebrates fresh peas and tender greens. In winter, it becomes hearty with root veggies and crusty bread on the side. It adapts to what you have and what you need.
Discover great ideas like this orzo with roasted butternut squash and spinach if you’re looking to explore more comforting, seasonal dishes.

Cooking as Self-Care

Making veggie soup can be meditative. It slows you down, gets you stirring with purpose, chopping with intention, and breathing in the healing steam of garlic and bay leaves. It’s the kind of cooking that feels like therapy in a pot. Whether you’re cooking alone or inviting someone to chop beside you, it becomes a moment of connection—to yourself or to someone else.

Building the Perfect Base for Veggie Soup with Herbs & Peas

The Four Essential Components of a Great Soup

Every great soup begins with a strong foundation. For veggie soup with herbs & peas, the magic lies in balancing these four key components:

1. Liquid: Usually a vegetable broth or a light homemade stock. It should be flavorful but not overpowering. You want the herbs and peas to shine through, not get lost.
2. Vegetables: Carrots, celery, potatoes, onions, and of course, peas. These are your textural building blocks.
3. Herbs & Seasoning: Fresh thyme, parsley, dill, and bay leaves bring depth and aroma.
4. Fat: Olive oil or a pat of butter sautéed with aromatics. It enhances the richness and carries the flavors forward.

Missing one? Don’t stress. Soup is forgiving. If you’ve got a great broth and fresh herbs, the rest can flex depending on what’s in your fridge.

Aromatic Beginnings: Onions, Garlic, and Olive Oil

Start your soup with a fragrant sauté of chopped onions and garlic in olive oil. Let them sweat gently—no browning—just until translucent. This slow start is what builds a flavorful base. The aroma alone will draw people into your kitchen asking, “What’s cooking?”

I like to add a pinch of red pepper flakes here for subtle warmth. Optional, but it gives the soup a soft hum of heat that plays well with sweet peas later on.

Layering Flavor: Herbs That Make the Difference

“What herbs are good in vegetable soup?” That’s a question I hear often, and the answer depends on what vibe you’re going for. In this soup, we want freshness and clarity.

• Thyme: Adds earthiness and structure.
• Parsley: Brightens every bite.
• Dill: Lends a light, grassy note that pairs wonderfully with peas.
• Bay Leaf: Offers depth, especially if simmered for 20+ minutes.
• Basil (fresh): Add at the end for a pop of sweet aroma.

These herbs don’t just season. They define the personality of your soup. Go easy though—let the peas and broth speak too.

Peas: Fresh, Frozen, or Dried?

Use what you’ve got. I love frozen peas because they’re always in season. Fresh peas are great in spring, while dried split peas (if going that route) require longer cooking and a slightly different recipe structure.

If using frozen or fresh peas, add them near the end to keep their color and pop. Overcooked peas lose their sweetness and texture fast.

Optional But Delicious: Boosters for Your Base

Want to add even more flavor without overpowering your soup?

• A dash of lemon juice at the end lifts the whole pot.
• A spoonful of miso paste adds umami.
• Parmesan rinds simmered in the broth offer nutty, salty complexity.

These are optional, but trust me, they elevate a humble veggie soup to something crave-worthy.

Looking for inspiration? Try this banana oatmeal mug dessert for a sweet companion to your veggie bowl. It’s simple and nourishing—just like soup should be.

Step-by-Step Method for Making Veggie Soup with Herbs & Peas

Step 1: Gather Your Ingredients

Here’s a simple checklist to make the perfect veggie soup with herbs & peas. You likely have most of these already in your kitchen:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, cubed
• 4 cups vegetable broth
• 1 cup peas (fresh or frozen)
• 1 teaspoon fresh thyme
• 1 tablespoon chopped parsley
• 1 bay leaf
• Salt and pepper, to taste
• Optional: lemon juice, basil, Parmesan rind, red pepper flakes

Step 2: Sauté Your Aromatics

In a large soup pot, heat the olive oil over medium heat. Add diced onions and cook for 4–5 minutes until translucent. Stir in garlic, carrots, and celery. Let everything cook together for another 3–4 minutes, stirring occasionally to prevent burning.

This slow cook at the beginning builds that signature base flavor. Don’t rush this step—it’s what gives the soup its soul.

Step 3: Add Broth and Simmer

Pour in the vegetable broth, potatoes, thyme, and bay leaf. Stir and bring the pot to a gentle boil. Once boiling, reduce to a simmer and cover. Let it simmer for about 20 minutes until potatoes are fork-tender.

Tip: Skim the surface with a spoon to remove any foam or excess oil for a clearer broth.

Step 4: Add Peas and Fresh Herbs

Five minutes before you’re ready to serve, stir in the peas and parsley. If using fresh basil, wait until the heat is off and stir it in last—it loses its flavor when cooked too long.

Taste and adjust the seasoning. Need more brightness? A splash of lemon juice works wonders. Want it richer? Stir in a small knob of butter before serving.

Step 5: Serve and Savor

Ladle your soup into bowls and top with more fresh herbs or a crack of black pepper. Serve with crusty bread, a grilled cheese, or even over brown rice for a heartier meal.

Quick Cooking Table for Reference

Pro Tip: Make a double batch and freeze it! Just leave out the potatoes, as they don’t freeze well. You can add fresh cubes when reheating.

Customizing Your Veggie Soup with Herbs & Peas

Make It Your Own: Why Flexibility Is the Heart of Soup

The beauty of veggie soup with herbs & peas is that it’s endlessly adaptable. It’s not just a recipe—it’s a starting point. Whether you’re using up what’s in the fridge or trying to accommodate dietary needs, this soup invites creativity without compromising comfort or taste.

Add More Veggies

Got zucchini, green beans, or kale lying around? Toss them in. The base of this soup is friendly to nearly any vegetable, especially those that are:

• Quick-cooking: Spinach, Swiss chard, green beans
• Hearty: Sweet potatoes, butternut squash, parsnips
• Fresh from the garden: Corn kernels, diced tomatoes, bell peppers

Just be mindful of cook time—delicate veggies go in last.

Swap or Add Proteins

Want to make it more filling? No problem. While this soup is naturally vegetarian, it welcomes protein-rich add-ins:

• Chickpeas or white beans: Add bulk and a creamy bite
• Tofu cubes: Pan-fry them separately, then stir them in before serving
• Cooked shredded chicken or turkey: Perfect for leftovers
• Lentils: Red lentils cook quickly and break down into a thick, hearty base

If you’re keeping it plant-based, beans and lentils are your best bet for extra nutrition.

Grains and Pasta for Heartiness

Sometimes you need something a little more substantial in your bowl. You can add:

• Cooked quinoa or bulgur
• Brown rice
• Small pasta shapes like ditalini or orzo

Add these after the simmer stage to avoid overcooking, especially pasta. For grains like rice or farro, pre-cook them unless you want a thicker, stew-like finish.

Spice It Up

If you like heat, don’t be shy. Here are a few ways to bring warmth without overpowering the fresh herbs:

• Red pepper flakes (start with 1/4 tsp)
• Cayenne or a splash of hot sauce
• Fresh ginger—grated and added early in the cooking process

These kick up the flavor while keeping the soup’s core comfort intact.

Creamy or Clear? You Decide

Want a velvety twist? You can blend part of the soup with an immersion blender or stir in:

• A splash of coconut milk
• A swirl of heavy cream or half-and-half
• A spoonful of cashew cream (for a vegan option)

Blend just a portion if you like a mix of creamy base and chunky vegetables.

Garnishes That Bring It All Together

Presentation counts, even in home cooking. A good garnish adds flavor and flair. Try:

• Chopped fresh herbs (basil, dill, or parsley)
• Croutons or toasted bread crumbs
• Grated Parmesan or dairy-free cheese
• A swirl of herb oil or pesto

Looking for another hearty, plant-forward recipe? Try this creamy garlic mushrooms and cauliflower skillet—it’s cozy, filling, and totally customizable too.

Storing, Freezing & Prepping Veggie Soup with Herbs & Peas for the Week

Make Once, Eat All Week

One of the best things about veggie soup with herbs & peas is how well it stores. It tastes even better the next day, once all those herbs and vegetables have had time to mingle. Whether you’re meal prepping for busy weekdays or freezing for later, this soup is your go-to kitchen hero.

How to Store It in the Fridge

Let the soup cool to room temperature before storing. Pour it into airtight containers and refrigerate. It stays fresh for up to 5 days.

Pro Tip: Use glass jars or BPA-free plastic containers with clear labeling to keep things organized. Separate it into single portions for grab-and-go meals.

Freezing Veggie Soup the Right Way

Want to save it longer? This soup freezes beautifully, as long as you leave out or undercook the potatoes. Potatoes tend to get grainy or mushy when frozen and thawed.

To Freeze:

• Cool completely.
• Store in freezer-safe zip bags or containers.
• Label with the name and date.
• Lay bags flat to freeze (space-saving tip!).

Frozen soup lasts up to 3 months. When you’re ready, thaw overnight in the fridge and reheat slowly on the stove.

Reheating Like a Pro

From the fridge: Reheat on medium heat, stirring occasionally. You might need to add a splash of broth or water to loosen it up.
From frozen: Thaw overnight or use the defrost setting on your microwave. Heat in a pot over low heat to avoid separating the broth.

Make It a Meal

Pair your reheated bowl with something fun and flavorful to keep things fresh:

• Grilled cheese or an open-faced melt
• Avocado toast with chili flakes
• A fried egg on top (yes, really!)
• Crusty bread rubbed with garlic and olive oil

Don’t miss our crunchy, melted cheese and onion mini baguettes—they’re the perfect soup companion for lunch or dinner.

The Health Benefits of Veggie Soup with Herbs & Peas

A Bowl of Nutrition in Every Spoon

Veggie soup with herbs & peas is more than delicious—it’s a powerhouse of nutrition. From heart-loving herbs to fiber-packed peas, every ingredient plays a role in supporting your well-being. Whether you’re trying to eat lighter, get more veggies in, or simply feel better after a long day, this soup’s got your back.

Why Peas Deserve the Spotlight

Peas might be small, but they’re packed with nutrients. In every green bite, you get:

• Fiber: Helps keep digestion smooth
• Plant protein: Builds muscle and keeps you full
• Vitamins A, C, and K: Supports immunity, eye health, and bone strength
• Antioxidants: Help fight inflammation

Best part? Peas are naturally sweet, making this soup family-friendly—even for picky eaters.

The Healing Power of Fresh Herbs

You’ve probably heard the phrase “food is medicine,” and in this soup, that rings especially true. Fresh herbs do more than add flavor. They bring real health benefits.

Adding these herbs fresh at the end of cooking helps retain their nutritional value. Dried herbs work too, but fresh is where the magic lies.

Veggies That Support Your Body

With carrots, celery, onions, and potatoes, this soup offers more than flavor:

• Carrots: Rich in beta-carotene for eye health
• Celery: A natural diuretic and great for reducing inflammation
• Onions & garlic: Boost the immune system and have natural antibiotic properties
• Potatoes: Provide potassium and fiber for heart and digestive health

Together, they create a well-rounded, plant-powered meal that satisfies without weighing you down.

Low-Cal, High-Satiety

Thanks to all the fiber and water-rich ingredients, this soup is naturally low in calories while still being super filling. It’s a great option if you’re watching your weight or just looking to eat clean without feeling deprived.

Check out this healthy banana oatmeal mug dessert—a perfect sweet treat to enjoy after your veggie soup, especially when you’re keeping wellness in mind.

The Emotional and Cultural Ties of Veggie Soup with Herbs & Peas

Soup Is a Universal Language

No matter where you go in the world, soup is always there—steaming from a roadside stand in Vietnam, bubbling in a clay pot in Morocco, or simmering on a Sunday afternoon in a Southern kitchen. It’s one of the oldest, simplest, and most comforting meals known to humanity. And veggie soup with herbs & peas taps into that deep, universal craving for warmth, care, and connection.

Southern Roots, Northern Nights

In my North Carolina kitchen, this soup feels like a blend of my Southern upbringing and a touch of something worldly. The herbs and peas remind me of fresh spring gardens, while the base of onions and garlic could’ve come from anywhere—Italy, Greece, or a back porch in Kentucky.

Back when my daughters were little, I used to make a big pot of veggie soup after church. They’d come home, kick off their muddy shoes, and sit at the table with cheeks red from the cold. They always asked, “What’s in it today, Mom?” The answer was never just “vegetables.” It was “a little of this and a little of love.”

Comfort in Times of Change

Soup shows up when times get tough. During stressful weeks at the hospital when I worked late shifts as a nurse, a warm bowl was the reset button. It’s what I took to neighbors who’d lost loved ones. What I brought to new parents. What I served when words were too hard to find but a spoonful said enough.

Veggie soup with herbs & peas isn’t flashy. But that’s the beauty of it. It doesn’t try to impress. It just shows up, hot, healing, and ready to be shared.

A Family Tradition in the Making

When my daughters grew up and moved into places of their own, I gave each of them a handwritten card with this recipe. It wasn’t fancy. Just a note that said:

“Here’s a soup to make when life feels too loud. Stir slowly. Season gently. Let it feed your heart.”

Now, my oldest sends me pictures of her pot bubbling away on her own stove, sometimes adding chickpeas, sometimes kale. That’s the point. It’s not about copying exactly. It’s about keeping the feeling alive.

Sharing Beyond the Kitchen

I’ve shared this recipe at local potlucks, with readers on my blog, and even through surprise porch deliveries when someone needed a little pick-me-up. Soup travels well, and it always arrives with more than what’s in the container. It brings kindness, history, and a gentle reminder: we’re all just trying to take care of each other, one spoonful at a time.

Don’t miss our savory onion beef fried rice with tender beef strips—another recipe that delivers warm comfort and timeless flavor with simple ingredients.

Bringing It All Home with Veggie Soup with Herbs & Peas

A Bowl Full of Memories and Meaning

After all we’ve stirred, chopped, and simmered, veggie soup with herbs & peas ends up being more than just a meal. It’s a feeling. A rhythm. A return to simplicity when life feels anything but. This recipe brings together the old and the new, the humble and the healing, the practical and the poetic.

Whether you cook it on a rainy Sunday or as part of a weeknight reset, this soup has a way of nourishing more than your body. It nourishes your sense of home, of history, and of connection—to loved ones, to your past, and to the table right in front of you.

Why This Soup Deserves a Spot in Your Rotation

Let’s recap why this soup will earn a permanent spot in your home kitchen:

• Simple ingredients you likely already have
• Flexible and forgiving—no pressure to be perfect
• Packed with nutrients from fresh herbs and vegetables
• Naturally comforting, no matter the season
• Perfect for sharing with friends, neighbors, or someone who just needs a little kindness

From my Southern roots to your table, this soup is a bridge. It’s my way of saying that cooking doesn’t need to be complicated to be meaningful. Just start with what you have, stir in a little love, and serve it hot.

If you ever find yourself tired, overwhelmed, or just in need of something grounding—this is the pot to reach for.

Don’t miss our flavorful orzo with roasted butternut squash and spinach for another deeply nourishing plant-forward favorite that belongs in your recipe book.

Frequently Asked Questions (FAQs) About Veggie Soup with Herbs & Peas