Easy Vegetable Soup Recipe
User Reviews
5
Easy Vegetable Soup Recipe
Description
Easy Vegetable Soup Recipe melds multiple vegetables including carrots, celery, potatoes, green beans, corn, and peas with canned diced tomatoes and vegetable broth. The recipe begins by sautéing onions and carrots to build a flavor base, followed by simmering the bulk of the vegetables with broth, tomatoes, and bay leaves to soften and blend flavors. The final step adds sweet corn, peas, green onions, and parsley for freshness and vibrant colors. The soup includes seasoning with salt and pepper that can be adjusted according to taste and salt type.
The soup’s texture is a balance of tender and slightly firm vegetables, with a broth enriched by tomatoes and herbs. It serves as a filling and warming dish suitable for various occasions. The method also allows for slow cooker adaptation, where vegetables can be sautéed first and then slow-cooked with ingredients, adding the last vegetables near the end to maintain their texture.
Leftover soup stores well, maintaining flavor and texture when refrigerated for up to five days or frozen for several months. It reheats easily on the stovetop or microwave, making it well suited for convenient meals.
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion chopped, medium
- 2 carrot chopped, large
- 1 cup celery chopped
- 28 oz diced tomatoes canned
- 60 oz vegetable broth low-sodium
- 3 potato diced, medium
- 1 cup green beans chopped
- 3 bay leaf
- 2 tsp salt or to taste*
- 1 tsp black pepper ground
- 1 cup corn frozen, sweet
- 1 cup peas frozen, sweet
- 1/2 cup green onions chopped
- 1/4 cup parsley chopped, fresh
Instructions
- Preheat a heavy soup pot or Dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
- Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
- Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.
Notes
- Salt quantities can vary; adjust to taste depending on the salt type used.
- Cool soup completely before storing in airtight containers to keep for up to 5 days refrigerated or freeze up to 6 months.
- For slow cooker, sauté vegetables first, then cook all except quick-cooking vegetables on low for 4-5 hours. Add quick-cooking veggies near the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbs | 30g | |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 753mg | 31% |
| Potassium | 722mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3180IU | 64% |
| Vitamin C | 38mg | 42% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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