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Easy Vegetable Soup Recipe

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3.9 from 27 reviews

This easy vegetable soup recipe is a flavorful and hearty American classic that uses simple, fresh vegetables and pantry staples. Perfect for a nutritious dinner, this soup features a blend of sautéed onions, carrots, celery, and garlic combined with potatoes, green beans, tomatoes, and a medley of frozen corn and peas, simmered to perfection in a savory vegetable broth and brightened with fresh lemon juice and parsley.

  • Total Time: 50 minutes
  • Yield: 8 servings

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
  • 1½ cups chopped fresh green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley

Liquids & Canned

  • 2 (14.5 ounce) cans diced tomatoes
  • 6 to 8 cups low-sodium vegetable broth (depending on desired brothiness)
  • 2 to 3 tablespoons fresh lemon juice

Seasonings & Oils

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 bay leaves

Instructions

  1. Saute the veggies: Heat the extra virgin olive oil in a large Dutch oven over medium-high heat. Add the diced onion, sliced carrots, and sliced celery, then sauté for 4 to 5 minutes until the vegetables are softened and fragrant. Add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, then sauté for another 30 seconds to release their aromas.
  2. Add more veggies: Stir in the diced Yukon gold potatoes, chopped green beans, diced tomatoes along with their juices, and bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth depending on how brothy you want your soup. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the potatoes are just fork-tender.
  3. Add the frozen veggies: Stir in the frozen corn and frozen peas. Cook uncovered for an additional 5 to 7 minutes until the frozen vegetables are heated through but still retain their texture.
  4. Serve: Turn off the heat and stir in fresh lemon juice and chopped parsley to brighten the flavors. Remove the bay leaves, ladle the hot vegetable soup into bowls, and enjoy immediately.

Notes

  • For an extra peppery flavor, feel free to increase the black pepper to 1 teaspoon, either added during cooking or sprinkled on top before serving.
  • This recipe makes a large batch, perfect for leftovers or feeding a crowd; store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
  • Adjust the vegetable broth amount to your desired soup consistency, adding more broth for a thinner soup or less for a heartier stew-like texture.
  • Use a large Dutch oven or a heavy-bottomed pot to ensure even cooking and prevent sticking.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/easy-vegetable-soup-recipe/