Description
This easy vegetable soup combines tender potatoes, carrots, celery, green beans, tomatoes, corn, and peas in a savory Italian-seasoned broth. Fresh lemon juice and parsley give each colorful bowl a bright, fresh finish.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 Yukon Gold potatoes, peeled and diced
- 1 1/2 cups chopped fresh green beans
- 2 cans diced tomatoes, 14.5 ounces each, with juices
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add the onion, carrots, and celery, then cook for 4 to 5 minutes, stirring often, until softened.
- Add the garlic, Italian seasoning, kosher salt, and black pepper, then cook for 30 seconds while stirring.
- Add the potatoes, green beans, diced tomatoes with their juices, bay leaves, and 6 cups of vegetable broth.
- Stir well and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are just fork-tender.
- Stir in the frozen corn and frozen peas, then cook uncovered for 5 to 7 minutes.
- Add more vegetable broth as needed to reach your preferred consistency.
- Turn off the heat and remove the bay leaves.
- Stir in 2 tablespoons of lemon juice and the chopped parsley.
- Taste the soup, then add more lemon juice, salt, or black pepper as desired.
- Ladle the vegetable soup into bowls and serve warm.
Notes
- For a stronger peppery flavor, increase the black pepper to 1 teaspoon or add extra pepper before serving.
- Start with 6 cups of vegetable broth, then add more if you prefer a thinner, brothier soup.
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Add the frozen corn and peas near the end to preserve their color and texture.
- Remove both bay leaves before serving.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled portions in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 176
- Sugar: 8
- Sodium: 480
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 7
- Protein: 6
- Cholesterol: 0