Easy Vegetable Soup

Easy Vegetable Soup

This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. It is a nourishing and comforting meal that serves as the perfect blank canvas for your favorite seasonal produce. Whether you are looking for a light lunch or a filling vegetarian dinner, this recipe is a versatile staple for any kitchen.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Dinner, Lunch, Soup

Cuisine: American, Vegetarian

Calories: 176

Ingredients Equipment Method Notes

Ingredients

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
0.5 teaspoon freshly ground black pepper
3 Yukon gold potatoes peeled and diced
1.5 cups fresh green beans chopped
2 cans diced tomatoes 14.5 ounce
2 bay leaves
6-8 cups low-sodium vegetable broth
1 cup frozen corn
1 cup frozen peas
2-3 tablespoons fresh lemon juice
0.25 cup fresh parsley chopped

Equipment

Large Pot or Dutch Oven

Method

Sauté the aromatics: Heat the extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until the vegetables have softened.
2 tablespoons extra virgin olive oil, 1 medium onion, 4 medium carrots, 3 celery ribs
Season: Stir in the minced garlic, Italian seasoning, salt, and pepper. Continue to sauté for another 30 seconds until the garlic is fragrant.
4 garlic cloves, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, 0.5 teaspoon freshly ground black pepper
Simmer: Add the diced potatoes, fresh green beans, canned tomatoes, bay leaves, and vegetable broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are fork-tender.
3 Yukon gold potatoes, 1.5 cups fresh green beans, 2 cans diced tomatoes, 2 bay leaves, 6-8 cups low-sodium vegetable broth
Add frozen vegetables: Stir in the frozen corn and frozen peas. Cook for an additional 5 to 7 minutes to ensure the frozen vegetables are heated through.
1 cup frozen corn, 1 cup frozen peas
Final touches: Turn off the heat and remove the bay leaves. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasonings if necessary, then ladle into bowls and serve.
2-3 tablespoons fresh lemon juice, 0.25 cup fresh parsley

Notes

Ensure you do not skip the sautéing step, as building this savory foundation adds flavor that boiling alone cannot achieve. For a richer flavor, always use a high-quality vegetable broth as the base.