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If you’re looking for a nourishing, comforting bowl that’s as vibrant as it is simple, this Easy Vegetable Soup Recipe is exactly what your kitchen needs. Packed with fresh ingredients and brimming with garden-fresh flavor, it’s a heartwarming dish that brings together tender potatoes, crisp green beans, sweet corn, and fragrant herbs into a luscious broth. Whether you’re new to cooking or a seasoned home chef craving a reliable weeknight meal, this soup is straightforward to make, deeply satisfying, and perfect for sharing with loved ones on any day of the year.
Ingredients You’ll Need
These ingredients may be simple, but each plays a key role in making your soup truly shine. From the sweet earthiness of carrots to the bright tang of fresh lemon juice, every component adds a unique layer of flavor, texture, and color that makes this recipe special and inviting.
- Extra virgin olive oil: Adds a smooth, fruity base for sautéing the vegetables and rounding out the flavors.
- Onion: Provides sweetness and depth once softened, creating that essential savory backbone in the soup.
- Carrots: Bring a subtle sweetness and vibrant orange color that makes the soup visually appealing.
- Celery ribs: Adds a delicate crunch and aromatic freshness, lifting the overall flavor profile.
- Garlic cloves: Impart a rich, fragrant punch that complements the herbs beautifully.
- Italian seasoning: A blend of herbs that bring Mediterranean warmth and complexity.
- Kosher salt: Enhances all the flavors without overpowering the natural vegetable taste.
- Freshly ground black pepper: Adds mild heat and a touch of earthiness to balance the soup.
- Yukon gold potatoes: Create creamy texture as they cook, making each spoonful more satisfying.
- Fresh green beans: Contribute a tender crunch and vibrant green color that enlivens the bowl.
- Diced tomatoes: Add juiciness and a subtle tang, brightening the broth.
- Bay leaves: Infuse a gentle herbal aroma that deepens the soup’s flavor as it simmers.
- Low-sodium vegetable broth: The flavorful base that ties all the ingredients together while keeping the dish light.
- Frozen corn: Pops of natural sweetness that bring playful texture contrast.
- Frozen peas: Offer bursts of freshness and a delicate sweetness.
- Fresh lemon juice: Adds an unexpected lift, balancing the veggies with zesty brightness.
- Chopped fresh parsley: A finishing touch of herbal vibrancy that makes the soup feel truly home-cooked.
How to Make Easy Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the extra virgin olive oil in a large pot over medium-high heat. Toss in the diced onion, sliced carrots, and celery, and sauté them for about 4 to 5 minutes until they soften and release their sweetness. This step builds the foundation of flavor, turning simple vegetables into a deliciously fragrant base. Then, add minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, cooking for an additional 30 seconds to let the aromas bloom and marry.
Step 2: Add the Heart of the Soup
Next, stir in the diced Yukon gold potatoes, fresh green beans, canned diced tomatoes, and bay leaves. Pour in 6 to 8 cups of low-sodium vegetable broth — the volume depends on how brothy or chunky you like your soup. Bring everything to a gentle boil before reducing the heat. Let it simmer for 20 minutes, allowing the potatoes to become tender and the flavors to blend beautifully.
Step 3: Incorporate the Sweetness of Frozen Corn and Peas
Once the potatoes are fork-tender, it’s time to add the frozen corn and peas. These add pops of sweetness and imply a delightful textural contrast. Stir gently and cook for another 5 to 7 minutes, just long enough to heat the vegetables through without losing their color or snap.
Step 4: Brighten and Finish
Finally, remove the pot from heat and stir in fresh lemon juice and chopped parsley. This fresh lemony kick wakes up the soup’s flavors and the parsley adds a burst of herbal freshness, making the dish feel lively and vibrant. Now your Easy Vegetable Soup Recipe is ready to enjoy!
How to Serve Easy Vegetable Soup Recipe
Garnishes
To make your serving stand out, try topping the soup with a sprinkle of grated Parmesan cheese, a drizzle of good olive oil, or some freshly cracked black pepper. These simple garnishes amp up the flavor and add an inviting touch that makes each bowl feel special.
Side Dishes
This soup pairs wonderfully with a crusty loaf of artisan bread or warm garlic breadsticks, perfect for dunking. For a more substantial meal, serve alongside a fresh green salad dressed with lemon vinaigrette or a light grain salad, balancing the comforting warmth of the soup with crisp freshness.
Creative Ways to Present
For an impressive presentation, ladle the soup into brightly colored bowls and garnish with a sprig of parsley or a lemon wedge on the side. You can even serve it in hollowed-out bread bowls for a rustic, cozy vibe that delights guests and family alike.
Make Ahead and Storage
Storing Leftovers
Feel free to make this Easy Vegetable Soup Recipe in advance. Simply cool it completely before transferring to airtight containers. Stored in the refrigerator, it stays delicious for up to 3 to 4 days, making it a perfect option for quick lunches or easy dinners later in the week.
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty resealable bags, leaving some space for expansion. It can last for up to three months in the freezer without losing much of its vibrant flavor or texture, which is a lifesaver for busy days.
Reheating
To reheat, simply thaw overnight in the refrigerator or warm it on the stovetop over medium heat until steaming. Stir occasionally to ensure even heating. You might want to add a splash of vegetable broth or water if the soup thickens during storage, restoring its perfect consistency.
FAQs
Can I use other vegetables in this soup?
Absolutely! This Easy Vegetable Soup Recipe is wonderfully versatile. Feel free to swap in zucchini, bell peppers, spinach, or whatever veggies you have on hand. Just keep in mind the cooking times, as some vegetables cook faster than others.
Is this soup suitable for vegans?
Yes! The recipe uses only plant-based ingredients, making it perfect for vegans. Just double-check your vegetable broth to ensure it’s free from animal products.
How can I make the soup more filling?
To make this soup more hearty, consider adding cooked beans such as cannellini or chickpeas, or a grain like cooked barley or rice. They will add protein and fiber, turning it into a complete meal.
Can I prepare this soup in a slow cooker?
Definitely. Sauté the aromatics first on the stovetop, then add all ingredients to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add frozen vegetables near the end to keep their freshness.
What’s the best way to keep the vegetables vibrant and not mushy?
Adding frozen peas and corn at the end of cooking and avoiding over-simmering the fresh vegetables helps maintain their texture and bright color. Also, stirring in fresh lemon juice and parsley right before serving brings that fresh vibrancy back.
Final Thoughts
There’s something so comforting and satisfying about a warm bowl of homemade soup, and this Easy Vegetable Soup Recipe fits the bill perfectly. It’s approachable for cooks of any skill level, nourishing for body and soul, and endlessly adaptable to your favorite ingredients. Give it a try—you’ll likely find it becoming your go-to for cozy nights and busy days alike!
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Print
Easy Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and easy vegetable soup packed with fresh and frozen vegetables, seasoned with Italian herbs and finished with a hint of lemon and fresh parsley. Perfect for a comforting, nutritious meal in under an hour.
Ingredients
Vegetables & Herbs
- 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
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 1 cup frozen corn
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Spices & Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 to 3 tablespoons fresh lemon juice
Liquids & Oils
- 2 tablespoons extra virgin olive oil
- 6 to 8 cups low-sodium vegetable broth
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion, sliced carrots, and celery, sautéing for 4 to 5 minutes until softened. Then, stir in minced garlic, Italian seasoning, kosher salt, and black pepper, cooking for another 30 seconds to release their flavors.
- Add main vegetables and simmer: Stir in diced potatoes, chopped green beans, diced tomatoes with their juices, bay leaves, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20 minutes or until the potatoes are fork-tender.
- Incorporate frozen vegetables: Add frozen corn and peas to the pot. Stir gently and continue cooking for another 5 to 7 minutes until these vegetables are heated through but still retain some texture.
- Finish and serve: Remove the pot from heat. Stir in fresh lemon juice and chopped parsley to brighten the flavors. Remove bay leaves before serving the soup hot.
Notes
- Adjust vegetable broth quantity to achieve your preferred soup thickness; use less for a thicker soup and more for a brothier soup.
- For more protein, consider adding cooked beans or lentils while simmering.
- Use fresh Italian herbs if available for enhanced flavor.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a creamier texture, blend a portion of the soup before adding the frozen vegetables.
