Description
This easy vegetable soup is a hearty and flavorful dish packed with fresh vegetables and seasoned with Italian herbs. It’s a perfect warming meal that’s simple to prepare on the stovetop, combining sautéed aromatics, tender potatoes, green beans, and a medley of frozen corn and peas, finished with fresh lemon juice and parsley for a bright, fresh touch.
Ingredients
Vegetables and Seasonings
- 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
- ½ teaspoon freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth (adjust depending on brothiness desired)
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Saute vegetables: Heat extra virgin olive oil in a large pot over medium-high heat. Add diced onion, sliced carrots, and celery and sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add aromatics and seasoning: Stir in minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper. Continue sautéing for an additional 30 seconds to release the flavors.
- Add more vegetables and broth: Add peeled and diced Yukon gold potatoes, chopped green beans, canned diced tomatoes with their juices, and bay leaves to the pot. Pour in 6 to 8 cups of low-sodium vegetable broth depending on how brothy you want the soup.
- Simmer the soup: Stir the ingredients together and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes until the potatoes are just fork tender.
- Add frozen vegetables: Stir in the frozen corn and peas. Cook uncovered for an additional 5 to 7 minutes until the frozen vegetables are heated through.
- Finish and serve: Turn off the heat and stir in fresh lemon juice and chopped fresh parsley for brightness. Remove bay leaves. Ladle the hot vegetable soup into bowls and serve immediately.
Notes
- Adjust vegetable broth quantity based on desired soup thickness.
- For a vegan option, ensure vegetable broth is free from animal products.
- Use fresh herbs if possible for best flavor; dried herbs can be substituted but adjust quantities accordingly.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Freezing is possible but texture of some vegetables may change slightly upon thawing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
