Easy Vegetable Soup Recipe
A hearty and healthy easy vegetable soup packed with fresh vegetables and comforting flavors. This simple stovetop soup features a medley of sautéed aromatics, potatoes, green beans, tomatoes, and frozen peas and corn, simmered to perfection in a flavorful vegetable broth with Italian seasoning for a warm, nourishing meal that’s perfect year-round.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 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
- 1 ½ cups chopped fresh green beans
- 1 cup frozen corn
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Seasonings and Broth
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth (adjust based on desired brothiness)
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Saute vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery, and sauté them for 4 to 5 minutes until they are softened and fragrant. Then add the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, and sauté for another 30 seconds to release their aroma.
- Add more vegetables: Add the diced Yukon gold potatoes, chopped green beans, diced tomatoes (with their juices), and bay leaves to the pot. Pour in 6 to 8 cups of low-sodium vegetable broth depending on how much broth you want. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes until the potatoes are just fork-tender.
- Add frozen vegetables: Stir in the frozen corn and peas, then cook the soup for an additional 5 to 7 minutes uncovered, allowing the frozen vegetables to heat through and the flavors to meld.
- Stir and serve: Turn off the heat. Stir in 2 to 3 tablespoons of fresh lemon juice and the chopped fresh parsley for brightness and freshness. Remove the bay leaves, ladle the soup into bowls, and serve hot.
Notes
- Adjust the vegetable broth quantity based on how thick or brothy you prefer the soup.
- Fresh lemon juice added at the end adds a bright, fresh flavor—do not skip.
- You can substitute other fresh or frozen vegetables according to your preference or seasonality.
- For a richer flavor, consider adding a splash of white wine when sautéing the vegetables.
- This soup freezes well; let it cool completely before storing in airtight containers.
Keywords: vegetable soup, easy soup recipe, healthy soup, vegetarian soup, stovetop soup, vegetable broth soup, homestyle soup
Find it online: https://annakocht.com/easy-vegetable-soup-recipe/
