Description
This hearty vegetable soup is a comforting blend of fresh vegetables and aromatic herbs, perfect for any season.
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
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- depending on how brothy you’d like it
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for an additional minute until fragrant.
- Add the diced potatoes, green beans, diced tomatoes (with their juices), bay leaves, and vegetable broth to the pot. Bring to a boil.
- Reduce heat to a simmer and cook for 20-25 minutes until the vegetables are tender.
- Stir in the frozen corn and peas, and cook for another 5 minutes. Remove bay leaves.
- Finish with fresh lemon juice and chopped parsley. Serve warm.
Notes
Feel free to add any other favorite vegetables you have on hand. Adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup / Main dish
- Method: Stovetop simmering
- Cuisine: American / Home-style
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Vegetable Soup, healthy soup, vegetable recipes, comfort food