Description
A hearty, healthy vegetable soup made with fresh veggies, herbs, and a bright lemon finish. Perfect for cozy nights or make-ahead meal prep.
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 ground black pepper
3 Yukon gold potatoes, peeled and diced
1½ cups chopped fresh green beans
2 (14.5-ounce) cans diced tomatoes
2 bay leaves
6 to 8 cups low-sodium vegetable broth
1 cup frozen corn
1 cup frozen peas
2 to 3 tablespoons fresh lemon juice
¼ cup chopped fresh parsley
Instructions
1. Heat oil in a large pot over medium-high heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened.
2. Stir in garlic, Italian seasoning, salt, and pepper. Cook for 30 seconds until fragrant.
3. Add potatoes, green beans, diced tomatoes, bay leaves, and broth. Bring to a boil, then reduce heat and cover. Simmer for 20 minutes until potatoes are tender.
4. Stir in frozen peas and corn. Cook 5–7 more minutes until hot.
5. Turn off heat and stir in lemon juice and parsley. Adjust seasoning to taste, and serve warm.
Notes
You can customize the vegetables based on what you have—zucchini, radish, sweet potato, kale, or spinach are all great.
Frozen vegetables are perfect substitutes. Add lemon juice at the end for a bright flavor.
Increase black pepper for a little heat. Cool soup completely before storing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 176
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg