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Once the weather starts cooling down and it starts getting dark earlier, that’s when I know it is soup season. I think it’s all in my head that I can’t eat soup when it’s 80 degrees in July, but that’s just me. Once the weather changed here in southwest Pennsylvania, I decided it was time to make my easy homemade vegetable soup. My family doesn’t eat a ton of soups, but there are a few they will eat including this one.

Now, when it comes to homemade vegetable soup, do you put a topping on it?

When I was a kid, my grandma always had oyster crackers to go with our soups. Well, anymore I’m just a Ritz Cracker girl. When you combine that saltiness and little bit of crunch with your vegetable soup, it’s the perfect combination.

How I Make Our Favorite Easy Homemade Vegetable Soup

When I decide to make soups, I always make them in in my Instant Pot. I like to use the 8 quart for our family of five. I start out by taking my stew meat and putting in the Instant Pot and covering it in water by about an inch. Then I season it with salt and pepper, garlic powder and onion salt. I cook it on manual for 20 minutes. You could also use beef broth if you wanted. Once the meat is cooked I add in potatoes, cut in small chunks and half of a large bag of frozen mixed vegetables. Now, how do I get more broth? Simple, plain ole tomato juice! Set the Instant Pot to the soup setting (or 15 minutes manual).

That’s it, it’s truly that simple! I keep my ingredients pretty basic, but I know some like to add cabbage to their homemade vegetable soup. I’m a fan, but the rest of my family isn’t.

I hope my easy homemade vegetable soup recipe becomes a family favorite for you. If you have a homemade vegetable soup recipe secret you love, share it with me below!