Easy Vegetable Soup
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 cans diced tomatoes
14.5 ounce
- 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
Directions
- 1
Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
- 2
Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
- 3
Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
- 4
Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.
Easy Vegetable Soup
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Based on 96 ratings
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About this Recipe
Looking for a comforting bowl of warmth that’s both simple to make and bursting with garden-fresh flavor? This easy vegetable soup recipe is exactly what you need for a delicious and wholesome meal that truly lets the simplest vegetables shine.
The magic of this soup lies in building layers of flavor from the ground up, starting with sautéed aromatics and robust Italian seasoning. This technique ensures that even the most basic vegetables contribute to a deeply satisfying broth, elevating everyday ingredients into something truly special and flavorful.
You'll discover a hearty, savory soup, brimming with tender chunks of Yukon gold potatoes, crisp-tender green beans, and sweet peas and corn. Each spoonful offers a harmonious blend of earthy vegetables brightened by a hint of fresh lemon, creating a comforting yet vibrant dish that feels both familiar and deeply satisfying. This wholesome soup is an excellent choice for a nutritious meal without any fuss.
Feel free to adjust the amount of low-sodium vegetable broth to achieve your preferred consistency—from a thicker, stew-like soup to a lighter, brothy bowl. You can also experiment with adding other quick-cooking vegetables like spinach or kale during the final minutes of cooking, or substitute canned diced tomatoes for fire-roasted for an added smoky depth. Don't have fresh parsley? A tablespoon of dried parsley can work in a pinch.
This nourishing soup makes an ideal weeknight dinner, perfect for a cozy evening in. Serve it with a crusty piece of bread for dipping, or as a light lunch that satisfies without weighing you down.