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Easy Vegetable Soup: A Timeless, Flavor-Rich Classic for Every Kitchen

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This easy vegetable soup is hearty, comforting, and packed with vibrant vegetables simmered in a flavorful broth. It is perfect for a nourishing dinner, meal prep, or a light yet satisfying lunch.

Ingredients

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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

1/2 teaspoon freshly ground black pepper

3 Yukon gold potatoes, peeled and diced

1 1/2 cups fresh green beans, chopped

2 (14.5-ounce) cans diced tomatoes

2 bay leaves

6 to 8 cups low-sodium vegetable broth

1 cup frozen corn

1 cup frozen peas

2 to 3 tablespoons fresh lemon juice

1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.

2. Add the onion, carrots, and celery and sauté for 4 to 5 minutes until softened.

3. Stir in the garlic, Italian seasoning, salt, and black pepper and cook for 30 seconds until fragrant.

4. Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth.

5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.

6. Add the frozen corn and peas and cook for an additional 5 to 7 minutes.

7. Remove from heat and stir in the lemon juice and fresh parsley.

8. Discard bay leaves and serve hot.

Notes

For a spicier soup, add crushed red pepper flakes.

This soup stores well in the refrigerator for up to 5 days.

It can be frozen for up to 3 months in airtight containers.

Adjust broth quantity based on desired soup thickness.

Nutrition

Find it online: https://yummyyrecipe.com/easy-vegetable-soup-a-timeless-flavor-rich-classic-for-every-kitchen/