Description
Easy Vegetable Soup is a wholesome and comforting dish that brings together a variety of fresh vegetables in a flavorful broth. This simple recipe is perfect for any occasion, whether you need a quick weeknight meal or a soothing bowl on a chilly day. With just 15 minutes of prep time, you can enjoy vibrant flavors packed with nutrients. Plus, it’s highly customizable—swap in your favorite veggies to make it your own. Make a big batch to enjoy throughout the week, and savor the delightful combination of colors and tastes that this vegetable soup provides.
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)
- 1½ 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
- Fresh lemon juice and chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery; sauté for 4–5 minutes until softened. Add garlic, Italian seasoning, salt, and pepper; cook for another 30 seconds.
- Stir in potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth; bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
- Add frozen corn and peas; cook for an additional 5–7 minutes until heated through.
- Stir in fresh lemon juice and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg