This document describes the development of a vegetable bath soap. The key ingredients used were extracts of tomato, potato, and aloe vera, with the goal of reducing chemical ingredients. The production process involved grinding and filtering the vegetables to extract their juices, freezing the extracts into ice cubes, melting soap base through double boiling, adding the ice cubes and stirring, then adding aloe vera gel to solidify. Testing found the soap had a pH of 8.24, good foam properties, and low moisture content of 3.26%. The vegetable soap aims to provide skin benefits while reducing chemicals compared to traditional soaps.