Description
This easy vegetable soup is a hearty and flavorful dish packed with a variety of fresh and frozen vegetables, simmered to perfection in a rich vegetable broth seasoned with Italian herbs and a splash of fresh lemon juice. It’s a wholesome, comforting, and nutritious soup perfect for any meal.
Ingredients
Scale
Vegetables
- 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
- 1 cup frozen corn
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Liquids & Canned Goods
- 2 (14.5 ounce) cans diced tomatoes
- 6 to 8 cups low-sodium vegetable broth (adjust depending on desired brothiness)
Seasonings & Oils
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Sauté the veggies: Heat the extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery, then sauté for 4 to 5 minutes until the vegetables are softened. Add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, cooking for another 30 seconds until fragrant.
- Add more veggies and broth: Stir in the diced Yukon gold potatoes, chopped green beans, canned diced tomatoes, and bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth depending on your preferred soup consistency. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender.
- Add frozen vegetables: Add the frozen corn and peas to the pot. Stir well and cover again, cooking for an additional 5 to 7 minutes until the frozen vegetables are heated through.
- Finish and serve: Turn off the heat. Stir in fresh lemon juice and chopped parsley to add brightness and fresh flavor to the soup. Ladle the hot vegetable soup into bowls and serve immediately.
Notes
- This vegetable soup uses simple, everyday vegetables, making it easy to prepare and very versatile.
- Adjust the vegetable broth quantity depending on if you prefer a thicker or more brothy soup.
- Fresh lemon juice brightens the flavors and can be adjusted to taste.
- The soup freezes well for up to 3 months; just thaw and reheat gently.
- For added protein, consider stirring in cooked beans or lentils during the broth simmering step.
Nutrition
- Serving Size: 1 serving
- Calories: 176
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
