Easy Vegetable Soup
User Reviews
5
Easy Vegetable Soup
Description
This vegetable soup begins with sautéing aromatics — onion, carrots, and celery — in olive oil until soft. Garlic and Italian seasonings build the base flavor. The addition of potatoes, green beans, diced tomatoes, and bay leaves creates a robust mix that simmers until the potatoes are tender.
Frozen corn and peas are added near the end to retain texture and color. Lemon juice and freshly chopped parsley are stirred in off the heat to add acidity and freshness. The soup offers a comforting, well-rounded vegetable flavor with subtle herbal notes and a variety of textures.
While the recipe uses ½ teaspoon black pepper, there is an option to increase pepper for a spicier note, reflecting personal taste. The broth amount can be adjusted for desired thickness or brothiness, making the soup versatile for different preferences.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion diced, medium
- 4 carrot peeled and sliced, medium
- 3 celery sliced, ribs
- 4 garlic minced, cloves
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 3 potato peeled and diced, Yukon gold variety
- 1 ½ cups green beans chopped, fresh
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaf
- 6 to 8 cups vegetable broth depending on how brothy you'd like it, low-sodium
- 1 cup corn frozen
- 1 cup peas frozen
- 2 to 3 tablespoons lemon juice fresh
- ¼ cup parsley chopped, fresh
Instructions
- Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
- Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
- Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
- Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.
Notes
- Adjust black pepper to taste; adding up to 1 teaspoon can enhance the soup’s peppery flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 480mg | 20% |
| Potassium | 796mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 5736IU | 115% |
| Vitamin C | 42mg | 47% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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