Easy Vegetable Soup Recipe
This Easy Vegetable Soup Recipe is a hearty and comforting dish packed with fresh vegetables, perfect for the whole family.
Equipment
- heavy soup pot
- Dutch oven
Ingredients
Vegetables and Broth
- 2 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 1 cup chopped celery
- 28 oz canned diced tomatoes
- 60 oz low-sodium vegetable broth
- 3 medium potatoes, diced
- 1 cup green beans, chopped
- 3 bay leaves
- 2 teaspoon salt or to taste
- 1 teaspoon ground black pepper
- 1 cup frozen sweet corn
- 1 cup frozen sweet peas
- ½ cup green onions, chopped
- ¼ cup fresh parsley, chopped
Instructions
Cooking Steps
- Preheat a heavy soup pot or Dutch oven over medium heat and add 2 tablespoon olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
- Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
- Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.
Notes
Salt measurements can vary depending on the type you are using. Table salt will be closer to 2 teaspoon while a coarser salt may need 1 Tbsp. Always add salt to taste. Store leftovers in airtight containers for 5 days in the fridge or up to 6 months in the freezer. Thaw overnight in the fridge or cook from frozen on the stovetop. Heat until warmed through.
Nutrition
Serving: 1cupCalories: 167kcalCarbohydrates: 35gProtein: 5gFat: 2gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!