Go Back
–+ servings
image of A realistic top down mise en place shot showing fresh carrots celery onion potatoes tomatoes green beans corn peas zucchini garlic broccoli cabbage Italian seasoning bay leaves and lemon juice arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Vegetable Soup

A hearty, flavorful vegetable soup that's easy to make, packed with nutrients, and perfect for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Aromatics
  • 2 tbsp olive oil
  • 1 large yellow onion finely diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
The Core
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning dried
  • 1 bay leaf
Liquid & Body
  • 6 cups vegetable broth low-sodium
  • 1 (14.5 oz) can diced tomatoes undrained
Starchy Fillers
  • 2 medium Russet potatoes peeled and diced into half-inch cubes
The Greens
  • 1 cup green beans trimmed, fresh or frozen
  • 1/2 cup corn frozen
  • 1/2 cup peas frozen
Seasonal Additions (Optional)
  • 1 cup zucchini diced
  • 1 cup broccoli florets chopped
Seasoning
  • salt to taste
  • black pepper freshly ground, to taste
  • 1 squeeze lemon juice fresh, optional

Equipment

  • Dutch oven or stockpot

Method
 

Prepare the Base
  1. Reduce the heat slightly and add the minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Cook for about 1 minute until fragrant.
  2. Add the diced potatoes and the canned tomatoes with their juices to the pot. Stir to coat.
  3. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover loosely and cook for 15 to 20 minutes, or until potatoes are fork-tender.
  4. Stir in the green beans, corn, and peas. Add optional zucchini or broccoli if using. Simmer for 5 to 7 minutes until heated through.
  5. Remove the bay leaf. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice. Let rest covered for 10 minutes before serving.

Nutrition

Calories: 150kcalCarbohydrates: 28gProtein: 4gFat: 3g

Notes

This soup stores well in the refrigerator for up to 4-5 days or in the freezer for up to 3 months. Reheat on stovetop or in microwave, adding a splash of broth if thickened. Great meal prep option.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe