Description
A hearty and easy vegetable soup packed with fresh vegetables and vibrant flavors, perfect for a comforting and healthy meal.
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
Liquids and Seasonings
- 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
- ¼ cup chopped fresh parsley
Instructions
- Saute the veggies: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery. Saute for 4 to 5 minutes until the vegetables are softened. Add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, and saute for another 30 seconds to release the flavors.
- Add more veggies: Add the diced Yukon gold potatoes, chopped green beans, canned diced tomatoes, bay leaves, and the vegetable broth. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, until the potatoes are fork tender.
- Add the frozen veggies: Stir in the frozen corn and frozen peas. Continue cooking for an additional 7 minutes, allowing the frozen vegetables to warm through and the flavors to meld.
- Serve: Turn off the heat. Stir in fresh lemon juice and chopped parsley to brighten the soup. Ladle the soup into bowls and enjoy warm.
Notes
- Feel free to increase the amount of black pepper for a more peppery flavor, either by adding more during cooking or sprinkling on top when serving.
- You can adjust the amount of vegetable broth depending on whether you prefer a thicker or more brothy soup.
- Use fresh herbs if available for best flavor, but dried parsley can be substituted if necessary.
- If fresh vegetables are unavailable, frozen alternatives can be used except for potatoes and onions.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
