Description
Easy Vegetable Soup is a delightful and nourishing dish that brings warmth and comfort to any table. This recipe is designed for busy individuals looking for a quick yet satisfying meal. With just 15 minutes of prep time and a medley of fresh vegetables, this soup delivers vibrant flavors with every spoonful. Not only is it customizable based on the vegetables you have on hand, but it also makes for excellent meal prep—freezing well for future enjoyment. Enjoy this versatile soup as a cozy family dinner or a nutritious lunch option.
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
- Heat olive oil in a large pot over medium-high heat. Sauté diced onion, sliced carrots, and celery for 4–5 minutes until softened. Add minced garlic, Italian seasoning, salt, and pepper; cook for another 30 seconds.
- Stir in diced potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
- Add frozen corn and peas; stir gently and cook for an additional 5–7 minutes until heated through.
- Remove from heat; stir in lemon juice and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg