Print

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.

Ingredients

Scale

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

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