Vegetable Soup
This easy vegetable soup recipe is packed with delicious flavors from simple vegetables, making it a perfect dish for dinner.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 4 medium carrots peeled and sliced
- 3 ribs celery sliced
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 3 medium Yukon gold potatoes peeled and diced
- 1.5 cups chopped fresh green beans
- 2 cans diced tomatoes (14.5 ounce each)
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth depending on how brothy you'd like it
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- 0.25 cup chopped fresh parsley
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
- Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
- Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
- Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.
Notes
When I filmed the video above I accidentally added 1 teaspoon of black pepper instead of ½ teaspoon. Feel free to add a bit more, either in the soup or sprinkled on top at the end!
Nutrition
Serving: 1cupCalories: 176kcalCarbohydrates: 32gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 480mgPotassium: 796mgFiber: 7gSugar: 8gVitamin A: 5736IUVitamin C: 42mgCalcium: 87mgIron: 3mg
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