Easy Vegetable Soup Recipe

Introduction

This easy vegetable soup is a comforting and nourishing dish perfect for any season. Packed with fresh vegetables and simple seasonings, it’s a wholesome meal that’s quick to prepare and full of flavor.

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
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 Yukon gold potatoes, peeled and diced
• 1 ½ cups chopped fresh green beans
• 2 (14.5 ounce) cans diced tomatoes
• 2 bay leaves
• 6 to 8 cups low-sodium vegetable broth (depending on how brothy you’d like it)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 to 3 tablespoons fresh lemon juice
• ¼ cup chopped fresh parsley

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery. Sauté for 4 to 5 minutes until the vegetables soften.
2. Step 2: Add the minced garlic, Italian seasoning, salt, and black pepper. Sauté for another 30 seconds until fragrant.
3. Step 3: Stir in the diced potatoes, chopped green beans, diced tomatoes with their juice, and bay leaves. Pour in 6 to 8 cups of vegetable broth, adjusting for your preferred soup consistency. Bring to a boil.
4. Step 4: Reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are just fork-tender.
5. Step 5: Add the frozen corn and peas to the soup. Stir well and cook for an additional 5 to 7 minutes.
6. Step 6: Turn off the heat. Remove the bay leaves, then stir in the fresh lemon juice and chopped parsley. Serve the soup warm.

Tips & Variations

• For a heartier meal, add cooked white beans or lentils to boost protein.
• Use seasonal vegetables like zucchini or spinach to vary the flavor and texture.
• Adjust the seasoning by adding a pinch of red pepper flakes for some heat.
• If you prefer a smoother texture, partially puree the soup with an immersion blender before adding frozen peas and corn.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat until heated through, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn and peas instead of frozen?

Yes, fresh corn and peas work well. Add them in the last 5 minutes of cooking to prevent overcooking and to preserve their texture and sweetness.

Is this soup suitable for a vegan diet?

Absolutely. This recipe uses vegetable broth and no animal products, making it perfect for vegans and vegetarians.

Easy Vegetable Soup Recipe

Print Recipe

★★★★★

4.6 from 260 reviews

This easy vegetable soup is a hearty and healthy dish packed with a variety of fresh and frozen vegetables simmered in a flavorful vegetable broth. It’s perfect for a light lunch or a comforting dinner, combining vibrant carrots, celery, potatoes, green beans, corn, peas, and tomatoes seasoned with Italian herbs and fresh lemon juice.

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

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
• 2 (14.5 ounce) cans diced tomatoes
• 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 bay leaves
• 6 to 8 cups low-sodium vegetable broth
• 2 to 3 tablespoons fresh lemon juice

Instructions

1. Saute vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery and sauté for 4 to 5 minutes until the vegetables are softened.
2. Add garlic and seasoning: Stir in the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper. Sauté the mixture for an additional 30 seconds, allowing the garlic and spices to become fragrant.
3. Add more vegetables and broth: Incorporate the diced potatoes, chopped green beans, canned diced tomatoes, and bay leaves into the pot. Pour in 6 to 8 cups of low-sodium vegetable broth, depending on your preferred brothiness. Stir to combine and bring the mixture to a boil.
4. Simmer the soup: Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes until the potatoes are fork-tender.
5. Add frozen vegetables: Add the frozen corn and peas to the soup. Stir well and cook for an additional 5 to 7 minutes until the frozen vegetables are heated through.
6. Finish and serve: Turn off the heat and stir in the fresh lemon juice and chopped parsley for a bright, fresh flavor. Remove the bay leaves before serving. Ladle the hot vegetable soup into bowls and enjoy.

Notes

• You can adjust the amount of vegetable broth based on your preferred soup consistency—more broth for a thinner soup or less for a heartier stew.
• Feel free to swap out or add other vegetables like zucchini, spinach, or bell peppers depending on your taste and availability.
• For a spicier version, add a pinch of red pepper flakes when sauteing the garlic and seasoning.
• This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
• Use fresh herbs if possible for the best flavor, but dried parsley can be substituted in a pinch.

Keywords: vegetable soup, easy soup recipe, healthy soup, vegan soup, low sodium soup, homemade vegetable soup