Description
Indulge in the warmth and comfort of Easy Vegetable Soup, a delightful dish that brings together a medley of fresh vegetables, aromatic herbs, and rich flavors in a single bowl. Perfect for any occasion—be it a cozy weeknight dinner or a light lunch—this soup is not only quick to prepare but also highly nutritious, making it an ideal choice for anyone looking to enjoy healthy meals without sacrificing taste. With its versatility, you can easily customize it based on the ingredients you have on hand, ensuring that every bowl is uniquely yours. Whether paired with crusty bread or served alone, this soup is sure to satisfy your cravings and nourish your body.
Ingredients
Scale
- 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)
- 1½ cups chopped fresh green beans
- 2 cans diced tomatoes (14.5 ounces each)
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- Fresh lemon juice and parsley for finishing
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté onion, carrots, and celery for about 4–5 minutes until softened. Add garlic, Italian seasoning, salt, and pepper; sauté for another 30 seconds.
- Stir in potatoes, green beans, diced tomatoes, bay leaves, and broth. Bring to a boil; reduce heat to low and simmer covered for about 20 minutes until potatoes are tender.
- Add frozen corn and peas; cook for an additional 5–7 minutes until heated through.
- Stir in lemon juice and parsley before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg