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Easy Vegetable Soup Recipe

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4.3 from 13 reviews

This easy vegetable soup is a hearty and wholesome dish packed with fresh vegetables and warm Italian flavors. Perfect for a comforting meal, it combines a medley of sautéed fresh veggies, tender potatoes, and vibrant frozen peas and corn, all simmered to perfection in a savory broth with a touch of lemon and parsley for brightness.

Ingredients

Vegetables and Aromatics

  • 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
  • 1 cup frozen corn
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley

Seasonings and Broth

  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 bay leaves
  • 6 to 8 cups low-sodium vegetable broth (depending on desired brothiness)
  • 2 to 3 tablespoons fresh lemon juice

Instructions

  1. Saute vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery. Saute for 4 to 5 minutes until the vegetables are softened. Then add the minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Saute for another 30 seconds to release the aromas.
  2. Add more vegetables and simmer: Stir in the diced Yukon gold potatoes, chopped fresh green beans, two cans of diced tomatoes, and 2 bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth according to your preferred brothiness. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 20 minutes or until the potatoes are fork tender.
  3. Add frozen vegetables: Add 1 cup frozen corn and 1 cup frozen peas to the pot. Stir them in gently, then cook for an additional 5 to 7 minutes until the frozen veggies are heated through.
  4. Finish and serve: Turn off the heat, then stir in 2 to 3 tablespoons of fresh lemon juice and ¼ cup of chopped fresh parsley to add brightness and freshness. Ladle the soup into bowls and serve warm.

Notes

  • Use fresh vegetables where possible for best flavor.
  • The soup can be adjusted with different vegetables based on seasonal availability.
  • For a thicker soup, reduce the amount of broth or mash some of the potatoes before serving.
  • Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust salt to taste, especially if using a salted broth.

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