Vegetable Soup

A hearty vegetable soup packed with nutrients and flavor, perfect for any time of the year.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings servings

Calories 150 kcal

Equipment

large pot

Ingredients

2 tablespoon olive oil
1.5 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1.25 cups chopped celery (about 3)
4 cloves garlic minced
4 14.5 oz cans low-sodium chicken broth or vegetable broth
2 14.5 oz cans diced tomatoes (undrained)
3 cups peeled and diced potatoes (about 3 medium)
⅓ cup chopped fresh parsley
2 bay leaves
0.5 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper to taste
1.5 cups chopped frozen or fresh green beans
1.25 cups frozen or fresh corn
1 cup frozen or fresh peas

Instructions

Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and sauté for 4 minutes, then add garlic and sauté for 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20-30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.

Notes

For more flavor, add dried herbs or use homemade chicken stock or vegetable broth. Optionally finish servings with grated parmesan and a splash of extra virgin olive oil.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 300mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Keyword comfort food, easy soup, healthy soup, vegan soup, vegetable soup, Vegetarian Recipe