Description
A comforting and easy vegetable soup recipe packed with fresh vegetables and flavorful herbs, perfect for a healthy and hearty meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 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
- ¼ cup chopped fresh parsley
Seasonings and Broth
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Saute the veggies: Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds to release the flavors.
- Add more veggies: Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
- Add the frozen veggies: Stir in the corn and peas, then cook uncovered for an additional 7 minutes to heat through and blend the flavors.
- Serve: Turn off the heat and stir in the fresh lemon juice and chopped parsley. Ladle the vegetable soup into bowls and enjoy warm.
Notes
- Adjust the amount of black pepper to your taste; adding extra can enhance the soup’s flavor.
- Use low-sodium vegetable broth to control the saltiness of the soup.
- Fresh lemon juice brightens the flavor at the end; add gradually and taste as you go.
- For a heartier soup, add beans or lentils according to preference.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
