Description
This Easy Vegetable Soup is a delicious and nutritious dish that combines a medley of fresh vegetables in a warm, comforting broth. Perfect for busy weeknights or meal prep, this recipe highlights the beauty of wholesome ingredients, making it an ideal choice for families seeking healthy options. With its vibrant flavors and simple preparation, this soup will quickly become a staple in your kitchen. Customize it with seasonal vegetables or your favorites to make it truly your own. Whether served as a main course or alongside crusty bread, this soup promises to satisfy and nourish.
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
- Chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery; sauté for 4-5 minutes until softened. Stir in garlic, Italian seasoning, salt, and pepper; cook for another 30 seconds.
- Add potatoes, green beans, diced tomatoes, 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.
- Stir in frozen corn and peas; cook for an additional 5-7 minutes until heated through.
- Remove from heat; stir in fresh lemon juice and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg