Easy Vegetable Soup Recipe

Introduction

This easy vegetable soup is a hearty and wholesome dish perfect for any season. Packed with fresh vegetables and a flavorful broth, it’s both comforting and nutritious. Ready in under an hour, it’s ideal for a simple lunch or dinner.

Ingredients

• 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
• Fresh lemon juice and parsley for finishing

Instructions

1. Step 1: In a large pot, heat olive oil over medium-high heat. Sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic, salt, and pepper; cook for another 30 seconds.
2. Step 2: Stir in potatoes, green beans, diced tomatoes, and broth. Bring to a boil then reduce heat to low. Cover and simmer for about 20 minutes until potatoes are fork-tender.
3. Step 3: Add corn and peas; cook an additional 5 to 7 minutes until heated through.
4. Step 4: Remove from heat; stir in lemon juice and parsley before serving warm.

Tips & Variations

• For added depth, include a bay leaf or a teaspoon of Italian seasoning while simmering.
• Swap frozen peas and corn for other seasonal vegetables like zucchini or broccoli.
• Add cooked beans or lentils for extra protein and texture.
• Use homemade vegetable broth for richer flavor or a good-quality store-bought brand.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until hot. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes in this soup?

Yes, you can use Russet or red potatoes, but Yukon golds provide a creamier texture and hold their shape well during cooking.

Is this soup suitable for freezing?

Absolutely. This vegetable soup freezes well. Just make sure to cool it completely before freezing and reheat thoroughly after thawing.

Easy Vegetable Soup Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

This Easy Vegetable Soup is a hearty and nutritious dish packed with fresh vegetables simmered to perfection in a flavorful broth. It’s a comforting and wholesome recipe that’s simple to make, perfect for any season, and ideal for a healthy meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 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

Liquids and Seasonings

• 2 tablespoons extra virgin olive oil
• 2 (14.5 ounce) cans diced tomatoes
• 6 to 8 cups low-sodium vegetable broth
• Fresh lemon juice (to taste, about 1 tablespoon)
• Fresh parsley (for garnish, about 2 tablespoons chopped)
• 1 teaspoon Italian seasoning
• 2 bay leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium-high heat. Add diced onion, sliced carrots, and celery. Cook and stir for about 5 minutes until the vegetables have softened and the onion is translucent. Add minced garlic, Italian seasoning, salt, and pepper, and cook for another 30 seconds to release their flavors.
2. Add Vegetables and Broth: Stir in the diced potatoes, chopped green beans, canned diced tomatoes with their juice, and bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth depending on desired thickness. Increase the heat to bring the mixture to a boil.
3. Simmer: Once boiling, reduce heat to low. Cover the pot with a lid and let it simmer gently for about 20 minutes, or until the potatoes are fork-tender and the flavors meld together.
4. Add Frozen Veggies: Stir in the frozen corn and peas. Continue cooking uncovered for an additional 5 to 7 minutes, or until these vegetables are heated through but still retain some texture.
5. Finish and Serve: Remove the pot from the heat. Stir in fresh lemon juice and chopped parsley to brighten the flavors. Discard bay leaves before ladling soup into bowls and serving warm.

Notes

• Use low-sodium vegetable broth to better control the soup’s salt content.
• Fresh vegetables can be substituted with frozen ones if fresh aren’t available; just adjust cooking times accordingly.
• Feel free to add other vegetables such as zucchini or bell peppers for variety.
• For a creamier soup, blend a portion of the soup and stir it back in.
• This soup freezes well; store in airtight containers for up to 3 months.

Keywords: vegetable soup, healthy soup, easy soup recipe, vegetarian soup, hearty vegetable soup, homemade soup