Description
This easy vegetable soup recipe is a hearty and wholesome dish perfect for any season. Packed with a variety of fresh and frozen vegetables, seasoned with Italian herbs, and simmered to perfection in a savory vegetable broth, it offers a comforting and nutritious meal that’s quick to prepare.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 1 cup frozen corn
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Seasonings and Liquids
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 4 to 5 minutes until the vegetables soften. Then, add the minced garlic, Italian seasoning, kosher salt, and black pepper; sauté for another 30 seconds to release their flavors.
- Add more veggies: Incorporate the diced potatoes, chopped green beans, canned diced tomatoes with their juices, and bay leaves into the pot. Pour in 6 to 8 cups of low-sodium vegetable broth, depending on your preferred soup consistency. Stir everything together and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 20 minutes until the potatoes are fork tender.
- Add the frozen veggies: Add the frozen corn and peas to the pot. Stir well and continue cooking for about 5 to 7 minutes to heat the frozen vegetables through without overcooking.
- Serve: Turn off the heat and stir in the fresh lemon juice and chopped parsley for brightness. Remove the bay leaves. Ladle the vegetable soup into bowls and serve hot.
Notes
- Feel free to increase the black pepper to 1 teaspoon for a stronger peppery kick, either while cooking or sprinkled on top when serving.
- You can adjust the amount of vegetable broth for a thicker or brothy texture.
- To make it vegan, ensure the vegetable broth is free of animal products and avoid adding any dairy or meat-based toppings.
- For a gluten-free version, verify that all canned ingredients and seasonings are gluten-free certified.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
