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Easy Vegetable Soup Recipe

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4.1 from 8 reviews

This easy vegetable soup is a hearty and nutritious dish packed with fresh and frozen vegetables simmered in a flavorful vegetable broth, enhanced with Italian seasoning and fresh herbs. Perfect as a comforting lunch or light dinner, it combines simple ingredients into a warm, satisfying meal in under an hour.

Ingredients

Vegetables and Herbs

  • 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
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 to 3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh parsley

Pantry and Seasonings

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 bay leaves
  • 6 to 8 cups low-sodium vegetable broth

Instructions

  1. Saute vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery. Saute for 4 to 5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Then add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, and saute for an additional 30 seconds to release the flavors.
  2. Add more vegetables: To the pot, add diced Yukon gold potatoes, chopped green beans, the canned diced tomatoes (with juices), and bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth, depending on your preferred soup consistency. Stir to combine all ingredients thoroughly. Increase the heat and bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes or until the potatoes are fork-tender.
  3. Add frozen vegetables: After the potatoes are tender, stir in the frozen corn and peas. Continue cooking the soup uncovered for another 5 to 7 minutes, allowing the frozen vegetables to heat through while preserving their texture.
  4. Stir and serve: Turn off the heat. Remove the bay leaves from the soup. Stir in the fresh lemon juice and chopped parsley, enhancing the soup’s brightness and freshness. Ladle the hot vegetable soup into bowls and serve immediately for a nourishing meal.

Notes

  • You can adjust the amount of vegetable broth to achieve your preferred soup thickness.
  • Feel free to substitute or add other vegetables like zucchini or spinach for extra variety.
  • For a vegan option, ensure the vegetable broth is free from animal products.
  • The soup can be refrigerated for up to 4 days and reheated on the stovetop or in a microwave.
  • Adding freshly grated Parmesan cheese on top is an optional garnish if not following a vegan diet.

Find it online: https://recipefeastful.com/easy-vegetable-soup-recipe/