Description
This Easy Vegetable Soup is a vibrant and nourishing dish that brings together a medley of fresh vegetables, making it perfect for any occasion. Whether you’re looking for a comforting meal on a chilly evening or a quick and healthy lunch, this soup delivers delicious flavors with minimal effort. Bursting with nutrients and rich in taste, it’s an ideal option for busy weeknights or meal prep sessions. With just one pot needed and customizable ingredients, you can whip up this hearty soup in no time!
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)
- 3 Yukon gold potatoes (peeled and diced)
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- Fresh lemon juice and parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic, Italian seasoning, salt, and pepper; sauté for another 30 seconds.
- Stir in potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 20 minutes until potatoes are tender.
- Add corn and peas; cook for an additional 5-7 minutes until heated through.
- Remove from heat; stir in lemon juice and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg