What are the best ingredients for vegetable soup?

Carrots, celery, onion, potatoes, green beans, tomatoes, corn, and peas create a tasty mix of flavor and texture. Also, garlic, herbs, broth, lemon, and parsley give Easy Vegetable Soup its savory, fresh character.

What is the secret to a good vegetable soup?

Cook the onion, carrots, and celery first so they build a flavorful base. Then, use a good vegetable broth and add each vegetable according to its cooking time.

What is the secret ingredient in vegetable soup?

Fresh lemon juice makes a big difference here. In fact, adding it after cooking gives the savory broth a fresh, bright finish without making the soup taste strongly of lemon.

What vegetables are best for soup?

Carrots, celery, potatoes, green beans, tomatoes, corn, and peas work especially well. However, zucchini, sweet potatoes, kale, spinach, and radishes also make useful swaps.

Easy Vegetable Soup Recipe : Simple, Happy Comfort

Description

This Easy Vegetable Soup is brothy, vegetable-packed, savory, and filling. Carrots, celery, potatoes, green beans, tomatoes, corn, and peas simmer with Italian herbs and garlic, while fresh lemon juice and parsley add a bright finish.

Ingredients

Scale

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

1/2 teaspoon freshly ground black pepper

3 Yukon Gold potatoes, peeled and diced

1 1/2 cups chopped fresh green beans

2 cans (14.5 ounces each) diced tomatoes

2 bay leaves

6–8 cups low-sodium vegetable broth, adjusted depending on desired brothiness

1 cup frozen corn

1 cup frozen peas

2–3 tablespoons fresh lemon juice

1/4 cup chopped fresh parsley

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Instructions

1. Heat the olive oil in a large pot over medium-high heat. Cook the onion, carrots, and celery for 4–5 minutes until they begin to soften.

2. Stir in the garlic, Italian seasoning, salt, and pepper and cook for about 30 seconds.

3. Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth.

4. Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes, or until the potatoes are just tender when pierced with a fork.

5. Stir in the frozen corn and peas and continue cooking for 5–7 minutes.

6. Remove from the heat, mix in the lemon juice and fresh parsley, and serve.

Notes

For a stronger pepper flavor, increase the black pepper beyond 1/2 teaspoon according to taste.

Use a good-quality vegetable broth because it contributes significantly to the soup’s flavor.

Fresh vegetables can be swapped for zucchini, radishes, sweet potatoes, kale, or spinach.

Frozen vegetables can replace or supplement the corn and peas.

Cook onion, carrots, and celery first. Add longer-cooking fresh vegetables next and quick-cooking frozen vegetables near the end.

Cooked shredded chicken or beef can be added toward the end for extra protein.

Lentils or chickpeas are suitable plant-based additions and should be allowed enough time to cook in the broth.

Refrigerate cooled soup in an airtight container for 4–5 days.

Freeze cooled soup in freezer-safe containers, including individual portions, for up to 3 months.

Reheat individual servings in the microwave for about 1–2 minutes or warm larger quantities in a pot on the stovetop.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 176
Sugar: 8 g
Sodium: 480 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Carbohydrates: 32 g
Fiber: 7 g
Protein: 6 g