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Vegetable Soup
Donna

Easy Vegetable Soup

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American
Calories: 176
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Large pot

Method
 

Instructions
  1. 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 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 corn and peas, stir, and cook about 5 to 7 minutes longer.
  4. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.