Easy Vegetable Soup

Easy Vegetable Soup

from downshiftology.com
50 min
8 servings

This easy vegetable soup recipe is packed with delicious flavor and uses the simplest vegetables to their full potential! Watch the video below to see how I make it in my kitchen.

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

Directions

  1. 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. 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. 3

    Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.

  4. 4

    Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.