Description
Easy Vegetable Soup is a comforting and nutritious dish that brings together the vibrant flavors of fresh vegetables in one hearty bowl. Perfect for family dinners, meal prep, or a light lunch, this simple soup can be customized to suit your tastes and what you have on hand. With its rich taste and health benefits, it’s ideal for any time of year—whether you’re seeking warmth on a chilly day or a wholesome meal option. The best part? You can whip it up in under an hour!
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
- In a large pot, heat olive oil over medium-high heat. Sauté diced onion, carrots, and celery for 4 to 5 minutes until softened. Stir in minced garlic, Italian seasoning, salt, and pepper; cook for another 30 seconds.
- Add diced potatoes, green beans, diced tomatoes (with juices), bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low; cover and simmer for about 20 minutes.
- Stir in frozen corn and peas; cook for an additional 5 to 7 minutes until heated through.
- Remove from heat and stir in fresh lemon juice and chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg