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Easy Vegetable Soup Recipe

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★★★★★

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.

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
  • 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

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