Description
This easy vegetable soup recipe is a hearty and healthy blend of fresh vegetables simmered in flavorful vegetable broth. With the perfect mix of onions, carrots, celery, potatoes, green beans, corn, and peas, seasoned with Italian spices and fresh lemon juice, this soup is comforting, nourishing, and ideal for a light lunch or dinner.
Ingredients
Units
Scale
Vegetables
- 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 1/2 cups chopped fresh green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Liquids & Canned Goods
- 2 (14.5 ounce) cans diced tomatoes
- 6 to 8 cups low-sodium vegetable broth
- 2 to 3 tablespoons fresh lemon juice
Seasonings & Oils
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
Instructions
- Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and sauté another 30 seconds to release the flavors.
- Add more veggies. Add the diced potatoes, chopped green beans, diced tomatoes with their juice, bay leaves, and vegetable broth. Stir everything together and bring the mixture to a boil. Then lower the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are tender when pierced with a fork.
- Add the frozen veggies. Stir in the frozen corn and peas and continue cooking uncovered for about 5 to 7 minutes until the frozen vegetables are heated through and tender.
- Serve. Turn off the heat and stir in the fresh lemon juice and chopped parsley. Remove the bay leaves before ladling the soup into bowls and serving warm.
Notes
- For a spicier kick, you can increase the black pepper to 1 teaspoon or sprinkle additional black pepper on top when serving.
- If fresh green beans are unavailable, you can substitute with frozen green beans.
- Adjust the broth quantity according to your preferred soup thickness; use 6 cups for thicker soup and 8 cups for a brothy finish.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- For added protein, consider stirring in cooked beans or lentils during the simmering step.
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
