Description
This Easy Vegetable Soup is a nourishing and colorful dish that warms your soul on chilly nights or serves as a wholesome side for lunch. Packed with an assortment of fresh vegetables, this soup is not only bursting with flavor but also loaded with essential nutrients. It’s incredibly easy to prepare and can be customized based on the veggies you have available, making it perfect for any season. Enjoy it as a comforting dinner option or as a vibrant starter to your meal!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, carrots, and celery; sauté for about 5 minutes until softened. Stir in garlic, Italian seasoning, salt, and pepper; cook for another 30 seconds.
- Add potatoes, green beans, diced tomatoes, bay leaves, and broth. Stir well; bring to a boil. Reduce heat to low and simmer covered for about 20 minutes until potatoes are fork-tender.
- Stir in frozen corn and peas; cook for an additional 5 to 7 minutes until heated through.
- Remove from heat; stir in lemon juice and parsley. Ladle into bowls and serve.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg