Description
Enjoy a warm bowl of our Easy Vegetable Soup, a comforting dish brimming with vibrant flavors and wholesome ingredients. This recipe is perfect for busy days or leisurely weekends, allowing you to whip up a nutritious meal in no time. With just 15 minutes of prep and the flexibility to use seasonal vegetables, this soup is as customizable as it is delicious. Whether served as a starter, a light lunch, or a cozy dinner, each spoonful offers a nourishing experience that everyone will love.
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 olive oil in a large pot over medium-high heat. Add diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until softened.
- Add minced garlic, Italian seasoning, salt, and pepper; sauté for another 30 seconds.
- Stir in diced potatoes, chopped green beans, diced tomatoes, bay leaves, and vegetable broth. Bring to a boil.
- Reduce heat to low and simmer covered for 20 minutes until potatoes are fork-tender.
- Add frozen corn and peas; cook for an additional 5 to 7 minutes.
- Stir in fresh lemon juice and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg