Description
Hearty vegetable soup delivers comfort in a bowl, blending seasonal produce with aromatic herbs. Warm, nourishing ingredients meld together, creating a simple yet satisfying meal perfect for chilly evenings you’ll savor to the last spoonful.
Ingredients
Scale
Main Vegetables:
- 4 medium carrots, peeled and sliced
- 3 sliced celery ribs
- 1 diced medium onion
- 3 Yukon gold potatoes, peeled and diced
- 1 1/2 cups of chopped fresh green beans
- 1 cup of frozen corn
- 1 cup of frozen peas
Liquid and Seasoning Ingredients:
- 68 cups of low-sodium vegetable broth
- 2 (14.5-ounce) cans of diced tomatoes
- 2 tablespoons of extra virgin olive oil
- 23 tablespoons of fresh lemon juice
- 2 teaspoons of Italian seasoning
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
Herbs and Additional Ingredients:
- 4 minced garlic cloves
- 2 bay leaves
- 1/4 cup of chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high temperature. Sauté diced onions, sliced carrots, and celery for 4-5 minutes until onions become translucent and vegetables soften slightly.
- Incorporate minced garlic, Italian seasoning, salt, and pepper. Stir for 30 seconds until garlic releases its aromatic essence.
- Add diced potatoes, green beans, and canned tomatoes with their juices. Drop in bay leaves and pour vegetable broth into the pot.
- Stir thoroughly and bring mixture to a rolling boil. Reduce heat to low, cover, and simmer for 20 minutes, allowing ingredients to meld and develop deep flavors.
- Check potato tenderness by piercing with a fork. Once potatoes are soft, introduce frozen corn and peas into the simmering liquid.
- Cook additional 5-7 minutes to warm frozen vegetables and integrate them into the soup’s profile.
- Remove pot from heat. Squeeze fresh lemon juice and sprinkle chopped parsley, stirring to distribute bright, zesty notes throughout the soup.
- Let soup rest for 2-3 minutes to allow flavors to harmonize. Ladle into serving bowls and enjoy the vibrant, comforting vegetable medley.
Notes
- Customize vegetable selection by using seasonal or leftover vegetables in your fridge for a zero-waste approach.
- Swap broth with water and add extra herbs to make the soup lighter and more budget-friendly.
- Create a protein-packed version by adding cooked chicken, beans, or tofu during the final simmering stage.
- Reduce sodium by using low-sodium broth and controlling salt content manually for heart-healthy options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 120
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg