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Easy Vegetable Soup

A warm and comforting bowl of Easy Vegetable Soup filled with nutritious veggies, perfect for chilly weather.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion (diced)
  • 4 medium carrots (peeled and sliced)
  • 3 ribs celery (sliced)
  • 4 cloves garlic (minced)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Main Ingredients
  • 3 medium Yukon gold potatoes (peeled and diced)
  • 1.5 cups chopped fresh green beans
  • 2 cans diced tomatoes (14.5 ounces each)
  • 2 leaves bay leaves
  • 6-8 cups low-sodium vegetable broth Use according to desired brothiness
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2-3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh parsley

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion, carrots, and celery, and sauté for 4 to 5 minutes, until softened.
  3. Add the garlic, Italian seasoning, salt, and pepper, and sauté for another 30 seconds.
Cooking
  1. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil.
  2. Reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
  3. Add the corn and peas, stir, and cook for about 5 to 7 minutes longer.
Serving
  1. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into warm bowls.

Notes

For best flavor, serve with crusty or garlic bread on the side. Can be customized with any vegetables on hand.