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
Scale
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.
