Print

Easy Vegetable Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth and comfort of this Easy Vegetable Soup, a perfect blend of fresh, wholesome ingredients that make for a nutritious meal any day of the week. This soup is not only quick to prepare but also incredibly versatile, allowing you to customize it with your favorite seasonal vegetables or grains. In just under 30 minutes, you can enjoy a delightful bowl that bursts with flavor, making it an ideal choice for busy weeknights or cozy dinners. Plus, it freezes beautifully—prep a big batch and always have a healthy meal ready at your fingertips.

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
  • 2 to 3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh parsley

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté diced onion, sliced carrots, and sliced celery until softened, about 4–5 minutes.
  2. Add minced garlic, Italian seasoning, kosher salt, and black pepper; cook for an additional 30 seconds.
  3. Stir in diced potatoes, chopped green beans, canned tomatoes with juice, bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 20 minutes until potatoes are tender.
  4. Add frozen corn and peas; cook for another 5–7 minutes until heated through.
  5. Stir in fresh lemon juice and chopped parsley before serving.

Nutrition

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