Easy Vegetable Soup
User Reviews
4.3
Easy Vegetable Soup
Description
This soup starts by sautéing onion, carrot, celery, and garlic in olive oil until tender and aromatic. Italian seasoning adds herbal depth before diced tomatoes and vegetable broth are introduced. The soup includes red potatoes, zucchini, green beans, and corn, which simmer until tender, infusing the broth with varied textures and sweet, earthy flavors.
The combination of hearty vegetables and a well-seasoned broth creates a balanced and filling soup. Fresh herbs like thyme and parsley added before serving brighten the flavor and add freshness. The lemon juice stirred in at the end adds a subtle acidity that lifts the overall taste.
This vegetable soup pairs well with crusty bread or crackers for a complete meal. Cooling before storage extends its shelf life to about a week in the fridge or a month in the freezer. It reheats well on the stovetop, best after slowly thawing in the refrigerator.
Ingredients
- 2 Tablespoons olive oil or avocado oil
- 1 large onion chopped
- 2 carrot chopped into ½-inch chunks
- 2 ribs celery chopped
- 5 cloves garlic minced
- ½-1 teaspoon salt sea salt
- ½ teaspoon black pepper ground
- 1 teaspoon Italian seasoning
- 1 .5 oz diced tomatoes undrained, canned
- 6 cups vegetable broth
- 2 bay leaf
- 2 small red potatoes cut into ½-inch cubes, or Yukon gold potatoes
- 1 zucchini cut into ½-inch chunks, medium
- 12 oz Green bean chopped, fresh
- 2 cups corn frozen
- 1 Tablespoon lemon juice
- thyme for topping, fresh or chopped
- parsley for topping, fresh or chopped
Instructions
- Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.
- Add Italian seasoning and cook 1 minute, stirring constantly. Add in tomatoes, broth, bay leaves, potatoes, zucchini, green beans and corn.
- Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.
- Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
- Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.
Notes
- Cool soup before storing in airtight containers; refrigerate up to one week or freeze for up to one month.
- Reheat gently on the stovetop after thawing overnight in the refrigerator for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 205kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 899mg | 37% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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