Description
Warm up with this Easy Vegetable Soup, a nutritious and comforting dish that can be prepared in just 50 minutes. This vibrant soup is packed with fresh vegetables and bursting with flavor, making it the perfect choice for cozy dinners, meal prep, or as a delightful starter for your gatherings. With its customizable ingredients, you can use whatever vegetables are in season or what you have on hand. Enjoy leftovers for days to come, as this soup freezes beautifully.
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)
- 3 Yukon gold potatoes (peeled and diced)
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- Juice of 2 to 3 tablespoons fresh lemon
- ¼ cup chopped fresh parsley
Instructions
- Heat the 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; sauté for another 30 seconds.
- Add potatoes, green beans, diced tomatoes, bay leaves, and broth to the pot. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes until potatoes are fork-tender.
- Stir in frozen corn and peas; cook for an additional 5 to 7 minutes until heated through.
- Turn off heat and stir in lemon juice and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg