Description
This Easy Vegetable Soup is the ultimate comfort food for any occasion. Bursting with vibrant colors and rich flavors, it’s an inviting dish that warms you up on chilly days or serves as a nutritious lunch. With its quick preparation time and versatility, you can easily adapt it to include your favorite vegetables or grains. Perfect for meal prep, this budget-friendly recipe makes a satisfying plant-based meal that everyone will love.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 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
- 2 (14.5 oz) cans diced tomatoes
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery; sauté for 4-5 minutes until softened. Stir in garlic, Italian seasoning, salt, and pepper; cook for an additional 30 seconds.
- Add potatoes, green beans, tomatoes, bay leaves, and broth. Bring to a boil, then reduce heat to low and simmer covered for about 20 minutes until potatoes are fork-tender.
- Stir in frozen corn and peas; cook for another 5-7 minutes until heated through.
- Remove from heat; stir in fresh lemon juice and parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg