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–+ servings
Vegetable Soup

Wholesome Vegetable Soup That Warms the Soul

This Vegetable Soup is a comforting dish packed with rich flavors, perfect for any weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 176
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil You can use any neutral cooking oil if desired.
  • 1 medium Onion Shallots or leeks can be excellent alternatives.
  • 2 medium Carrots Substitute with parsnips for a unique twist.
  • 2 ribs Celery Leeks or fennel can substitute for a different flavor.
  • 3 cloves Garlic Garlic powder works as a quick substitute.
For the Flavor
  • 1 tablespoon Italian Seasoning Dried oregano and basil can be mixed if needed.
  • 1 teaspoon Kosher Salt Adjust according to dietary needs.
  • 1/2 teaspoon Freshly Ground Black Pepper White pepper is a suitable substitute.
For the Heartiness
  • 2 medium Yukon Gold Potatoes Consider sweet potatoes for a sweeter flavor.
  • 1 cup Fresh Green Beans Zucchini or bell peppers can be alternatives.
For the Broth
  • 1 can Diced Tomatoes Fresh tomatoes are great when in season.
  • 2 leaves Bay Leaves Thyme or rosemary can substitute.
  • 4 cups Low-Sodium Vegetable Broth Water can be used for a lighter version.
For the Extra Goodness
  • 1 cup Frozen Corn Diced bell peppers can be swapped in.
  • 1 cup Frozen Peas Edamame is a tasty substitute.
  • 1/2 tablespoon Fresh Lemon Juice Vinegar can be an alternative if lemon is unavailable.
  • 1/4 cup Chopped Fresh Parsley Other herbs like cilantro can be used.

Equipment

  • Large pot or Dutch oven

Method
 

Step‑by‑Step Instructions for Easy Vegetable Soup
  1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add 1 diced medium onion, 2 sliced carrots, and 2 ribs of chopped celery. Sauté for about 4-5 minutes until softened.
  2. Stir in 3 minced garlic cloves, 1 tablespoon of Italian seasoning, and a pinch of kosher salt and freshly ground black pepper. Sauté for another 30 seconds until fragrant.
  3. Add 2 diced Yukon Gold potatoes, 1 cup of chopped fresh green beans, 1 can of diced tomatoes, 2 bay leaves, and 4 cups of low-sodium vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes.
  4. Stir in 1 cup each of frozen corn and frozen peas, and cook for an additional 5-7 minutes until heated through. The soup should be bubbly and vibrant.
  5. Remove from heat, squeeze the juice of half a lemon, and stir in 1/4 cup of chopped fresh parsley. Adjust seasoning with more salt and pepper if necessary. Serve hot or store for later.

Nutrition

Serving: 1bowlCalories: 176kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store any leftover soup in an airtight container for up to a week. Freeze in a sealed container for up to 3 months. Reheat on the stovetop when ready to enjoy.

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