Easy Vegetable Soup
Indulge in the warmth and comfort of this Easy Vegetable Soup, a nourishing dish that combines fresh vegetables and aromatic herbs for a delightful meal. Perfect for busy weeknights or cozy weekends, this soup is quick to prepare, taking just about 50 minutes from start to finish. Bursting with flavor and nutrition, it’s an ideal way to use up leftover veggies while providing a wholesome option for everyone at the table. Plus, it’s versatile enough to customize with your favorite ingredients, making it a true crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Sautéing/Simmering
- Cuisine: Vegetarian
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 oz) cans diced tomatoes
- 6 to 8 cups low-sodium vegetable broth
- Frozen corn and peas for garnish
- Fresh lemon juice and parsley for added flavor
Instructions
- In a large pot, heat olive oil 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 with juices, bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes until potatoes are fork-tender.
- Add frozen corn and peas; stir well. Cook for an additional 5 to 7 minutes until heated through.
- Remove from heat; stir in lemon juice and parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://cooknatalie.com/easy-vegetable-soup/