Description
A comforting and hearty vegetable soup made with a mix of fresh and frozen vegetables simmered in a flavorful broth. Nutritious, flexible, and perfect for any season.
Ingredients
2 tablespoons olive oil
3 carrots, peeled and chopped small
3 celery stalks, chopped
1 yellow onion, chopped
3 garlic cloves, minced
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes (with liquid)
2 Yukon gold potatoes, peeled and chopped
1 cup green beans (fresh or frozen), chopped
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup frozen corn
1 cup frozen peas
Instructions
- Wash, peel, and chop the carrots, celery, onion, potatoes, and green beans.
- In a large pot over medium-high heat, warm the olive oil. Add carrots, celery, and onion. Cook and stir for about 5 minutes, until softened.
- Stir in minced garlic and cook for 30 seconds, until fragrant.
- Pour in the vegetable broth and diced tomatoes (with liquid). Add potatoes, green beans, Italian seasoning, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 8–10 minutes, or until the carrots, potatoes, and green beans are tender.
- Stir in frozen corn and peas and cook for 2 minutes, until heated through.
- Ladle into bowls and enjoy hot.
Notes
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Add a splash of broth or water when reheating if the soup thickens.
- Customize with additional vegetables like zucchini, bell peppers, or greens.
- To make it heartier, stir in chickpeas or cooked pasta.
- Spice it up with red pepper flakes or cayenne.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 6g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
