Description
Enjoy a warm bowl of Easy Vegetable Soup that’s bursting with flavor and nutrition! This delightful recipe is perfect for chilly evenings or a light lunch, showcasing fresh vegetables in a comforting broth. Quick to prepare and easy to customize, you can swap in your favorite veggies or use whatever you have on hand. Plus, it’s freezer-friendly, making it a great option for meal prep. Delight your family and friends with this vibrant, nourishing soup that truly embodies comfort food!
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
- 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 the olive oil over medium-high heat. Sauté the onion, carrots, and celery for about 5 minutes until softened. Add minced garlic, Italian seasoning, salt, and pepper; cook for another 30 seconds.
- Stir in the diced potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 20 minutes until potatoes are tender.
- Add the frozen corn and peas; cook for an additional 5-7 minutes until heated through.
- Off heat, stir in fresh lemon juice and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg