Easy Vegetable Soup

Easy Vegetable Soup

Saute mirepoix (carrots, celery, onion) first for best flavor; add garlic and seasonings briefly to bloom. Add potatoes, green beans, tomatoes, bay leaves, and broth; simmer until potatoes are just fork-tender. Stir in frozen peas and corn near the end so they don’t overcook. Finish with fresh lemon juice and parsley off heat to brighten flavor. Adjust broth between 6 to 8 cups depending on how brothy you like the soup. Use low-sodium vegetable broth as listed; choose a certified gluten-free broth if needed. Optional add-ins from the source: cooked shredded chicken or sliced beef added at the end; for plant-based protein, add lentils or chickpeas (cook earlier in the broth). Storage (estimate): refrigerate in airtight containers up to 4 days; freeze up to 3 months. Reheat gently on the stovetop or in the microwave.

Time: Prep: 15 mins, Cook: 35 mins, Total: 50 mins

Servings: 8

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
  • 0.5 teaspoon freshly ground black pepper
  • 3 Yukon gold potatoes (peeled and diced)
  • 1.5 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
  • 0.25 cup chopped fresh parsley

Instructions

  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.

Original recipe source