Description
This Homemade Vegetable Soup is hearty, deliciously seasoned, and loaded with healthy vegetables. It’s easy to make and customizable with your favorite veggies.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 3 ribs celery, chopped
- 3 carrots, sliced
- ½ pound Yukon gold potatoes, chopped
- ½ pound sweet potatoes, peeled and chopped
- 4 cloves garlic, minced
- 4 cups low sodium vegetable broth
- 1 cup chopped green beans
- 14.5 ounces canned fire roasted diced tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon sweet paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- ¾ cup frozen peas
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and celery and cook for 4-5 minutes.
- Add carrots, Yukon gold potatoes, and sweet potatoes. Cook for 3 minutes.
- Stir in garlic and cook for 1 minute.
- Pour in vegetable broth and scrape the bottom of the pot.
- Add green beans, diced tomatoes, Italian seasoning, paprika, salt, pepper, and bay leaves.
- Bring to a simmer, reduce heat, cover, and cook for 20 minutes.
- Stir in frozen peas and simmer for 5 more minutes until vegetables are tender.
- Remove bay leaves and serve hot.
Notes
- Store in refrigerator up to 3 days.
- Freeze up to 3 months.
- Add beans for extra protein.
- Use vegetables like zucchini, squash, or corn as desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 176
- Sugar: 9g
- Sodium: 932mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg