Description
This Yummiest Veggie-Loaded Vegetable Soup is a hearty and flavorful dish packed with a vibrant mix of fresh vegetables, beans, and herbs. Perfect for a nutritious, comforting meal, this soup is simmered to tender perfection and seasoned with Italian herbs and fresh lemon juice, making it a wholesome and satisfying option for any day.
Ingredients
Vegetables and Aromatics
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 2 medium potatoes, peeled and diced (Russet or Yukon Gold recommended)
- 1 cup corn kernels (frozen is used)
Liquids and Canned Goods
- 4 cups vegetable broth
- 1 cup water
- 2 (15 oz) cans diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
Seasonings and Herbs
- 2 tsp Italian seasoning
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- 1 tbsp freshly squeezed lemon juice (or to taste)
- 1 1/2 tsp kosher salt (plus extra to taste)
- Freshly ground black pepper (to taste)
Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven over medium-low heat. Once hot, add the diced onion and 1 teaspoon kosher salt; cook for 5 minutes while stirring frequently to soften the onion. Add the minced garlic, diced carrots, celery, and potatoes, and continue cooking for another 5 minutes, stirring often to combine flavors.
- Season Vegetables: Stir in the Italian seasoning and cook for an additional minute to release the herb’s aroma.
- Add Broth and Simmer: Pour in the vegetable broth and water, then add the diced tomatoes, corn kernels, drained kidney beans, and bay leaf. Season with several grinds of freshly ground black pepper. Bring the soup to a boil, then reduce heat to low, cover, and let it simmer until the vegetables are tender—about 35 minutes.
- Finish and Serve: Remove the soup from heat. Stir in the chopped fresh parsley and freshly squeezed lemon juice, then remove the bay leaf. Adjust the seasoning by adding more salt and pepper to taste for a vibrant and balanced flavor. Serve the soup hot alongside crusty bread. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use fresh or frozen corn kernels for best texture and flavor.
- Kosher salt is preferred for seasoning due to its texture and flavor absorption.
- Adjust the amount of lemon juice according to your taste preferences to brighten the soup.
- This soup keeps well in the refrigerator and also freezes well for longer storage.
- Feel free to swap kidney beans for other beans like cannellini or black beans as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
