Easy Vegetable Soup
This easy vegetable soup recipe is loaded with fresh veggies and has amazing flavor. It's hearty, comforting and tastes so much better than store-bought.
Servings: 6
Equipment
Ingredients
- 2 Tablespoons olive or avocado oil
- 1 large onion chopped
- 2 carrots chopped into ½-inch chunks
- 2 ribs celery chopped
- 5 cloves garlic minced
- ½-1 teaspoon sea salt
- ½ teaspoon ground pepper
- 1 teaspoon Italian seasoning
- 1 14.5 oz can diced tomatoes undrained
- 6 cups vegetable broth
- 2 bay leaves
- 2 small red potatoes or Yukon Gold cut into ½-inch cubes
- 1 medium zucchini cut into ½-inch chunks
- 12 oz fresh green beans chopped
- 2 cups frozen corn
- 1 Tablespoon lemon juice
- Fresh thyme and/or chopped parsley for topping
Instructions
- Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.
- Add Italian seasoning and cook 1 minute, stirring constantly. Add in tomatoes, broth, bay leaves, potatoes, zucchini, green beans and corn.
- Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.
- Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
- Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.
Video
Notes
- Storage: Let the soup cool before storing it in an airtight container. It will keep in the fridge for up to a week or in the freezer for up to a month. When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop for the best results.
Nutrition
Serving: 1/6 of recipe | Calories: 205kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 899mg | Fiber: 6g | Sugar: 12g