Vegetable Soup
This vegetable soup is warm, hearty, and full of nourishing flavor. It’s the perfect cozy bowl when you want something healthy yet comforting, made with everyday veggies and ready in one pot.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board and knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 2 medium Yukon gold potatoes, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 2 whole bay leaves
- 6 cups low-sodium vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 0.75 teaspoon salt, or to taste
- 0.25 teaspoon black pepper
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened and lightly golden, about 5 minutes.
- Add garlic, Italian seasoning, salt, and pepper. Cook for another 30 seconds until fragrant.
- Stir in potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low and cover.
- Simmer for 20 minutes, or until the potatoes are tender.
- Stir in frozen peas and corn, and let cook for another 5–7 minutes to warm through.
- Remove bay leaves. Stir in fresh parsley and lemon juice just before serving. Taste and adjust seasoning as needed.
Notes
• Use whatever vegetables you have on hand — zucchini, kale, or bell peppers all work well.
• For a heartier soup, add chickpeas, white beans, or cooked pasta.
• Add a splash of coconut milk for a creamy texture.
• Freeze leftovers in portions for up to 3 months.
• For a heartier soup, add chickpeas, white beans, or cooked pasta.
• Add a splash of coconut milk for a creamy texture.
• Freeze leftovers in portions for up to 3 months.