Description
Easy Vegetable Soup is a warm, comforting dish that’s perfect for any occasion. This nourishing soup is not only quick to prepare but also allows for endless customization based on your preferred vegetables and flavors. With vibrant, fresh ingredients, this soup makes a healthy option for lunch or dinner and is ideal for meal prep. Enjoy it alongside crusty bread or a side salad for a complete meal that’s packed with nutrients.
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 black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1.5 cups chopped fresh green beans
- 2 (14.5 oz) 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 olive oil in a large pot over medium-high heat. Sauté onion, carrots, and celery for about 4 to 5 minutes until softened. Add garlic, Italian seasoning, salt, and pepper; sauté for an additional 30 seconds.
- Stir in the potatoes, green beans, diced tomatoes, bay leaves, and broth. Bring to a boil then reduce heat to low. Cover and simmer for about 20 minutes until potatoes are fork-tender.
- Add frozen corn and peas; stir well and cook for another 5 to 7 minutes until heated through.
- Remove from heat and stir in lemon juice and parsley. Ladle into bowls and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 165
- Sugar: 6g
- Sodium: 570mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg