Hearty Vegetable Soup with Fresh Herbs Recipe
This hearty Vegetable Soup is a comforting and flavorful blend of fresh and frozen vegetables simmered to perfection in a savory broth. Packed with nutrient-rich ingredients like potatoes, green beans, carrots, and tomatoes, it serves as a wholesome meal that is perfect for any season. Enhanced with fresh lemon juice and parsley, this soup offers a fresh and vibrant taste with every spoonful, making it ideal for a nourishing family dinner or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- ¼ cup chopped fresh parsley
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- 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
- 2 to 3 tablespoons fresh lemon juice
Instructions
- 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 sliced celery. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant. Then add minced garlic, 2 teaspoons of Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Continue to sauté for another 30 seconds to release the flavors.
- Add more vegetables and broth: Incorporate the peeled and diced Yukon gold potatoes, chopped fresh green beans, two cans of diced tomatoes with their juices, and 2 bay leaves into the pot. Pour in 6 to 8 cups of low-sodium vegetable broth depending on desired soup consistency. Stir all ingredients together and bring the mixture to a rolling boil.
- Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 20 minutes, or until the potatoes become just fork-tender, allowing all the flavors to meld beautifully.
- Add frozen vegetables: Stir in 1 cup of frozen corn and 1 cup of frozen peas. Continue to simmer the soup for another 5 to 7 minutes, ensuring the frozen vegetables are heated through without losing their texture.
- Finish and serve: Turn off the heat and stir in 2 to 3 tablespoons of fresh lemon juice and the chopped fresh parsley. Remove the bay leaves and ladle the hot vegetable soup into bowls. Serve immediately for a warm, nutritious meal.
Notes
- Adjust the amount of vegetable broth based on whether you prefer a thicker or more brothy soup.
- Fresh Italian seasoning can be substituted if dried is unavailable, but use double the fresh amount.
- The soup can be stored in the refrigerator for up to 4 days and reheated on the stovetop.
- For added protein, consider adding cooked beans or lentils.
- If a spicier flavor is desired, a pinch of red pepper flakes can be added during the sauté step.
