Description
A hearty and comforting New Vegetable Soup packed with fresh and frozen vegetables simmered in a flavorful broth, perfect for a wholesome meal any day of the week.
Ingredients
Vegetables
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 1 cup frozen corn
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Seasonings and Liquids
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Saute vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and sliced celery. Saute for 4 to 5 minutes until the vegetables are softened to bring out their natural sweetness.
- Add seasonings: Stir in the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper. Saute for another 30 seconds to release the aromas of the garlic and herbs.
- Add more vegetables and broth: Add the diced potatoes, chopped green beans, canned diced tomatoes along 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 prefer the soup. Stir to combine all ingredients well.
- Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes until the potatoes are just fork tender without being mushy.
- Add frozen vegetables: Stir in the frozen corn and frozen peas. Continue to cook uncovered for an additional 5 to 7 minutes, allowing the frozen vegetables to heat through but remain vibrant and fresh.
- Finish and serve: Turn off the heat and stir in fresh lemon juice and chopped parsley to brighten the flavors. Remove bay leaves. Ladle the soup into bowls and serve hot.
Notes
- Adjust broth quantity based on desired soup thickness.
- Use fresh vegetables when possible for best flavor and nutrition.
- Can be made in advance and stores well refrigerated for up to 3 days.
- To make this soup vegan and gluten-free, ensure vegetable broth is compliant.
- Lemon juice added at the end enhances freshness and balances flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
