Description

Easy Vegetable Soup is a nourishing and flavorful dish that brings together a medley of fresh vegetables in a warm, comforting bowl. Ideal for any occasion—be it a cozy family dinner or a light lunch with friends—this soup highlights the natural goodness of seasonal produce. With minimal effort, you can whip up this delicious recipe in just under an hour, making it perfect for busy weeknights. Not only is it customizable to suit your taste preferences, but it’s also budget-friendly and packed with nutrients. Enjoy a bowl of this vibrant soup any day of the week!

Ingredients

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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 cans diced tomatoes (14.5 ounces each)
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

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Instructions

In a large pot, heat olive oil over medium-high heat. Add onion, carrots, and celery; sauté for about 4 to 5 minutes until softened. Stir in garlic, Italian seasoning, salt, and pepper; cook for another 30 seconds.
Add potatoes, green beans, diced tomatoes, bay leaves, and broth. Bring to a boil, then reduce heat to low and simmer covered for about 20 minutes until the potatoes are fork-tender.
Stir in frozen corn and peas; cook for an additional 5 to 7 minutes until heated through.
Remove from heat; add 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: 180
Sugar: 6g
Sodium: 640mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 5g
Cholesterol: 0mg