Description
This Easy Vegetable Soup is a hearty and flavorful recipe featuring a medley of fresh and frozen vegetables simmered in a savory broth. Perfect for a nourishing meal, it’s simple to prepare and packed with wholesome ingredients like carrots, celery, potatoes, green beans, corn, and peas, enhanced with Italian seasoning and fresh herbs.
Ingredients
Scale
Vegetables and Herbs
- 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
- 2 (14.5 ounce) cans diced tomatoes
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
- 2 bay leaves
Seasonings and Broth
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 to 8 cups low-sodium vegetable broth (depending on desired brothiness)
Instructions
- Sauté the veggies: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery, then sauté for 4 to 5 minutes until the vegetables soften and become fragrant. Next, add the minced garlic, Italian seasoning, kosher salt, and black pepper, and sauté for an additional 30 seconds to release the flavors.
- Add more veggies and simmer: Add the peeled and diced Yukon gold potatoes, chopped green beans, diced tomatoes with their juice, and the bay leaves to the pot. Pour in 6 to 8 cups of low-sodium vegetable broth based on how brothy you like your soup. Stir to combine everything, then bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let the soup simmer gently for 20 minutes, or until the potatoes are fork-tender.
- Add frozen vegetables: Stir in the frozen corn and peas, then continue cooking the soup uncovered for another 5 to 7 minutes to allow the frozen vegetables to heat through without losing their texture.
- Finish and serve: Turn off the heat. Stir in 2 to 3 tablespoons of fresh lemon juice and ¼ cup of chopped fresh parsley to brighten the flavors. Remove the bay leaves, ladle the soup into bowls, and serve warm.
Notes
- This vegetable soup is versatile; feel free to substitute or add your favorite seasonal vegetables.
- Use low-sodium vegetable broth to control salt content and make the soup healthier.
- If you prefer a thicker soup, reduce the amount of broth or partially mash some potatoes during simmering.
- Fresh herbs added at the end brighten up the soup and enhance its flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 176 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
