Description
A simple, hearty vegetable soup loaded with fresh and frozen vegetables, herbs, and a bright lemon finish for a comforting, healthy meal.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1.5 cups chopped fresh green beans
- 2 (14.5 oz) cans diced tomatoes, undrained
- 2 bay leaves
- 6-8 cups low-sodium vegetable broth (or chicken broth)
- 1 cup frozen corn
- 1 cup frozen peas
- 2-3 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, sliced carrots, and celery. Sauté for 4-5 minutes until they begin to soften.
- Stir in the minced garlic, Italian seasoning, kosher salt, and black pepper. Continue to sauté for another 30 seconds until fragrant.
- Add the diced potatoes, fresh green beans, canned diced tomatoes (with their juices), bay leaves, and vegetable broth to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the frozen corn and frozen peas. Cook for an additional 5-7 minutes, allowing them to heat through.
- Remove the pot from the heat. Discard the bay leaves. Stir in the fresh lemon juice and chopped parsley.
- Taste and adjust seasonings as needed. Ladle the hot soup into bowls and serve.
Notes
- Use vegetable broth for a vegan version; chicken broth for non-vegetarian.
- This soup freezes well for up to 3 months.
- Adjust broth quantity based on desired thickness.