Hearty Vegetable Soup That Warms Your Soul and Spirit

This Vegetable Soup is a quick, healthy, and customizable comfort dish perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
1 medium Onion Adds sweetness; use shallots for a milder flavor.
2 medium Carrots Parsnips can be used as an alternative.
2 stalks Celery Fennel is an interesting alternative.
3 cloves Garlic Adjust quantity based on preference.

For the Flavor

1 teaspoon Italian Seasoning Fresh herbs like thyme or oregano can be used.
1 teaspoon Kosher Salt Adjust based on dietary restrictions.
1 teaspoon Freshly Ground Black Pepper Increase or omit as desired.

For the Heartiness

2 medium Yukon Gold Potatoes Sweet potatoes add a nice sweetness.
1 cup Fresh Green Beans Zucchini or bell peppers can be used.
1 can Diced Tomatoes Adds acidity and sweetness.
4 cups Low-Sodium Vegetable Broth Water with seasoning can be used.
2 leaves Bay Leaves Remove before serving.

For the Extra Goodness

1 cup Frozen Corn Use fresh corn when in season.
1 cup Frozen Peas Fresh peas can substitute.
0.5 cup Fresh Lemon Juice Lime juice or vinegar can add a tangy twist.
0.5 cup Chopped Fresh Parsley Other herbs like cilantro may work.

Equipment

Large Pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add 1 diced medium onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 4–5 minutes until soft. Stir in 3 minced garlic cloves, 1 teaspoon Italian seasoning, kosher salt, and black pepper; sauté for 30 seconds.
Add 2 diced Yukon Gold potatoes, 1 cup chopped fresh green beans, and 1 can diced tomatoes with juices. Pour in 4 cups of low-sodium vegetable broth and add 2 bay leaves. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
Stir in 1 cup frozen corn and 1 cup frozen peas, cooking for an additional 5–7 minutes until heated through.
Remove from heat, stir in juice of half a lemon and chopped parsley. Ladle into bowls and enjoy.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Expert Tips for Vegetable Soup: Always sauté aromatics first, add frozen vegetables later, mash potatoes for a creamy texture, adjust salt at the end, and try different herbs.

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