Description
Easy Vegetable Soup is the ultimate comfort dish that brings warmth and nourishment to any table. This vibrant and hearty soup is packed with an array of fresh vegetables, herbs, and spices, making it a wholesome choice for lunch or dinner. Whether you’re enjoying a cozy weeknight meal or looking to use up leftover veggies, this recipe is quick to prepare and can be tailored to your taste. With its rich flavors and nutritious profile, you’ll find yourself reaching for a second bowl in no time. Plus, it’s freezer-friendly—perfect for meal prep!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- 4 medium carrots (sliced)
- 3 celery ribs (sliced)
- 4 garlic cloves (minced)
- 3 Yukon gold potatoes (diced)
- 1 ½ cups chopped fresh green beans
- 2 (14.5 oz) cans diced tomatoes
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- Fresh lemon juice and parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic, Italian seasoning, salt, and pepper; cook for another 30 seconds.
- Stir in potatoes, green beans, diced tomatoes, bay leaves, and broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are tender.
- Add frozen corn and peas; cook for an additional 5 to 7 minutes until heated through.
- Remove from heat; stir in lemon juice and parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg