Description
A nourishing and flavorful vegetable soup made with fresh and frozen veggies, simmered in a well-seasoned broth. This easy, meal-prep-friendly soup is perfect for a comforting and healthy meal any time of the year.
Ingredients
Scale
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 cup green beans, trimmed and chopped
- ½ cup frozen peas
- ½ cup frozen corn
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups vegetable broth
- 1 cup water (optional, for consistency)
- 2 bay leaves
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 4-5 minutes until softened.
- Stir in garlic, Italian seasoning, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Stir in frozen peas and corn. Cook for another 5-7 minutes.
- Remove from heat, discard bay leaves, and stir in lemon juice and parsley.
- Serve warm with optional toppings like croutons, red pepper flakes, or a drizzle of olive oil.
Notes
- Adjust the consistency by adding more broth or water if needed.
- For extra protein, add chickpeas, lentils, or shredded chicken.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International