Go Back
–+ servings
Vegetable Soup

Hearty Vegetable Soup to Warm Your Soul and Satisfy Hunger

This comforting Vegetable Soup is perfect for chilly evenings, packed with nourishing ingredients to warm you up.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and helps sauté the vegetables.
  • 1 medium Onion, diced Base flavor for the soup; yellow or sweet onions work well.
  • 4 medium Carrots, peeled and sliced Provides natural sweetness and texture.
  • 3 ribs Celery, sliced Adds unique crunch and flavor depth.
  • 4 cloves Garlic, minced Enhances the soup's flavor profile.
  • 2 teaspoons Italian Seasoning Blends various herbs for a savory note.
  • 1 teaspoon Kosher Salt Enhances all flavors.
  • 0.5 teaspoon Black Pepper, freshly ground Adds warmth.
For the Hearty Fillers
  • 3 Yukon Gold Potatoes, peeled and diced Provides heartiness and thickness.
  • 1.5 cups Fresh Green Beans, chopped Adds fresh crunch.
  • 2 cans Diced Tomatoes 14.5 ounces each, offers acidity and moisture.
  • 2 Bay Leaves Adds depth and aroma.
  • 6 to 8 cups Low-Sodium Vegetable Broth Base liquid for the soup.
  • 1 cup Frozen Corn Sweetness and color.
  • 1 cup Frozen Peas Offers a burst of sweetness.
For the Finishing Touches
  • 2 to 3 tablespoons Fresh Lemon Juice Brightens the overall flavor.
  • 0.25 cup Fresh Parsley, chopped Adds freshness and color as a garnish.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add diced onion, sliced carrots, and celery, sautéing for about 4-5 minutes until tender. Stir occasionally and add minced garlic, Italian seasoning, kosher salt, and black pepper; sauté for an additional 30 seconds.
  2. Pour in 6 to 8 cups of low-sodium vegetable broth along with diced Yukon Gold potatoes, chopped green beans, canned diced tomatoes, and bay leaves. Bring to rapid boil, then reduce heat to low, cover, and let simmer for 20 minutes.
  3. After simmering, stir in 1 cup of frozen corn and 1 cup of frozen peas. Cook for another 5-7 minutes until heated through. Stir to distribute evenly.
  4. Remove bay leaves and stir in 2-3 tablespoons of fresh lemon juice and ¼ cup of chopped parsley. Serve warm, garnished with additional parsley if desired.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Customize the soup by swapping in any available vegetables that have similar cooking times. Always store in airtight containers.

Tried this recipe?

Let us know how it was!