Description
This hearty vegetable soup is a delightful medley of fresh vegetables simmered in a flavorful broth. It’s not only comforting but also a nutritious option, perfect for any 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
- 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
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic, Italian seasoning, salt, and pepper, cooking for an additional 1-2 minutes until fragrant.
- Add the diced potatoes, chopped green beans, diced tomatoes, bay leaves, and vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce heat to a simmer, cover, and let cook for 20 minutes, or until the vegetables are tender.
- Add the frozen corn and peas, and cook for an additional 5 minutes.
- Remove the bay leaves, stir in lemon juice, and adjust seasoning if necessary. Garnish with fresh parsley before serving.
Notes
Feel free to customize this soup by adding your favorite vegetables or beans. This soup can also be stored in an airtight container in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Vegetable Soup, healthy soup, vegetarian recipe, comfort food