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Easy Vegetable Soup Recipe

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4.8 from 12 reviews

A hearty and easy vegetable soup packed with fresh vegetables and flavored with Italian seasoning and fresh herbs. Perfect for a comforting, healthy meal that is simple to prepare in under an hour.

Ingredients

Scale

Vegetables and Herbs

  • 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
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 to 3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh parsley

Liquids and Canned Goods

  • 2 (14.5 ounce) cans diced tomatoes
  • 6 to 8 cups low-sodium vegetable broth

Seasonings and Oils

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 bay leaves

Instructions

  1. Saute the veggies: Heat the oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery ribs, and saute for 4 to 5 minutes until the vegetables are softened. Then add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, and saute for another 30 seconds to release their flavors.
  2. Add more veggies: Add the peeled and diced Yukon gold potatoes, chopped fresh green beans, diced tomatoes with their juice, bay leaves, and 6 to 8 cups low-sodium vegetable broth to the pot. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the potatoes are just fork tender.
  3. Add the frozen veggies: Stir in the frozen corn and frozen peas. Continue cooking the soup uncovered for another 5 to 7 minutes, allowing the frozen vegetables to heat through but retain their texture.
  4. Serve: Turn off the heat, then stir in the fresh lemon juice and chopped parsley to brighten the flavors. Remove the bay leaves and ladle the vegetable soup into bowls for serving.

Notes

  • Adjust the amount of vegetable broth depending on how thick or brothy you prefer the soup.
  • For added protein, consider stirring in cooked beans or lentils during the simmering step.
  • Fresh Italian seasoning can be substituted with a combination of dried basil, oregano, and thyme if needed.
  • The soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
  • If preferred, use low-sodium broth to better control the salt level.

Find it online: https://queenrecipe.com/easy-vegetable-soup-recipe/