Go Back
–+ servings

Easy Vegetable Soup

A warm, hearty dish that bursts with flavor and comfort, perfect for busy weeknights or a cozy weekend meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons extra virgin olive oil Use high-quality olive oil for best flavor.
  • 1 medium onion Diced, adds depth and sweetness.
  • 4 medium carrots Peeled and sliced, brings natural sweetness and color.
  • 3 ribs celery Sliced, adds crunch and aromatic flavor.
  • 4 cloves garlic Minced, enhances overall taste.
  • 2 teaspoons Italian seasoning A blend of herbs for added flavor complexity.
  • 1 teaspoon kosher salt Essential for enhancing flavors.
  • ½ teaspoon freshly ground black pepper Adds warmth and spice.
  • 3 medium Yukon gold potatoes Peeled and diced, provides heartiness.
  • 1.5 cups chopped fresh green beans Adds freshness and texture.
  • 2 cans diced tomatoes 14.5 ounces each, serves as the base of the broth.
  • 2 leaves bay leaves Infuses a subtle earthy flavor.
  • 6 to 8 cups low-sodium vegetable broth Adjust based on desired brothiness.
  • 1 cup frozen corn Adds sweetness and pops of color.
  • 1 cup frozen peas Contributes vibrant color and softness.
  • 2 to 3 tablespoons fresh lemon juice Brightens all flavors.
  • ¼ cup chopped fresh parsley Adds freshness at serving time.

Method
 

  1. Heat the oil in a large pot over medium-high heat, then add the diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until softened, stirring frequently to avoid burning. Add minced garlic, Italian seasoning, kosher salt, and black pepper, then sauté for another 30 seconds until fragrant.
  2. Incorporate the diced Yukon gold potatoes, chopped green beans, canned diced tomatoes along with their juices, bay leaves, and vegetable broth into the pot. Stir everything together thoroughly before bringing it to a boil over high heat.
  3. Once boiling, reduce heat to low and cover the pot with a lid, allowing it to simmer gently for about 20 minutes or until potatoes are just fork-tender.
  4. Stir in the frozen corn and peas into the simmering soup mixture, cooking for an additional 5 to 7 minutes until heated through.
  5. Turn off the heat once everything is cooked through; stir in fresh lemon juice and chopped parsley right before serving for brightness and flavor enhancement. Ladle generous portions into bowls and enjoy!

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gSodium: 400mgFiber: 5gSugar: 5g

Tried this recipe?

Let us know how it was!