Description
This hearty Vegetable Soup combines tender potatoes, fresh vegetables, tomatoes, herbs, and a bright splash of lemon juice. It cooks in one pot and makes a warm vegetarian meal for lunch, dinner, or weekly 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
1/2 teaspoon freshly ground black pepper
3 Yukon Gold potatoes, peeled and diced
1 1/2 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
1/4 cup chopped fresh parsley
Instructions
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, carrots, and celery. Cook for 4 to 5 minutes, stirring often, until they begin to soften.
3. Stir in the garlic, Italian seasoning, salt, and black pepper. Cook for about 30 seconds until fragrant.
4. Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth.
5. Bring the soup to a boil. Then reduce the heat, cover the pot, and simmer for about 20 minutes until the potatoes become tender.
6. Stir in the frozen corn and peas. Cook for another 5 to 7 minutes.
7. Remove the pot from the heat. Stir in the lemon juice and parsley.
8. Discard the bay leaves, taste the soup, adjust the seasoning, and serve warm.
Notes
For a stronger pepper flavor, increase the black pepper to 1 teaspoon.
Use a good-quality vegetable broth for the richest flavor.
Swap fresh or frozen vegetables based on what you have available.
Add frozen vegetables near the end of cooking so they keep their texture.
Try zucchini, sweet potato, radishes, spinach, kale, or other frozen vegetables.
Add cooked shredded chicken, cooked beef, lentils, or chickpeas for more protein.
Store cooled soup in an airtight container in the refrigerator for 4 to 5 days.
Freeze the soup in freezer-safe containers for up to 3 months.
Reheat individual portions in the microwave for 1 to 2 minutes.
Warm larger batches in a pot on the stovetop over medium heat.
- 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
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg