This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there’s plenty of room for customization — use any fresh or frozen vegetables you have on hand.
1. Vegetable Soup Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1 1/2 cups chopped fresh green beans
- 2 (14.5 oz) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth, depending on desired consistency
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the Italian seasoning, salt, and pepper. Cook for 1 minute to bloom the spices.
Add the potatoes, green beans, diced tomatoes, bay leaves, and 6 cups of the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes and green beans are tender.
Stir in the frozen corn and peas. If the soup seems too thick, add an additional 1-2 cups of broth. Simmer for 5 more minutes.
Remove the bay leaves. Stir in the lemon juice and fresh parsley just before serving.
Ladle the hot vegetable soup into bowls and enjoy! Serve with crusty bread, if desired.
The amounts of broth can be adjusted to reach your desired level of broth-to-vegetable ratio. This makes a hearty, flavorful vegetable soup that’s perfect for chilly days. Adjust any seasonings to taste.
2. Frequently Asked Questions
What Order Do Vegetables Go into a soup?
You always want to saute any mirepoix vegetables (carrots, celery, and onion) first. Then, add in the remaining fresh vegetables with the broth. And if you’re using frozen vegetables, you’ll add those later in the process, as they take less time to cook.
Can I Add Meat to This Vegetable Soup?
Absolutely! You can add shredded chicken or sliced beef chunks to make this a meatier vegetable soup. But make sure to cook the meat first and add it towards the end along with the frozen vegetables. For a plant-based protein, you can also add lentils or chickpeas (which will be cooked earlier in the broth).
3. Storing & Reheating
To store for the week: Let your soup come to room temperature before storing away in the fridge in an airtight container. It will keep for 4 to 5 days, which means it’s a great meal to enjoy throughout the week when you need a soupy pick-me-up!
To freeze for later: Once the soup has cooled, pour it into a freezer-safe container or silicone freezing tray for pre-made servings. It will stay good for up to 3 months in the freezer.
For reheating: To reheat a single serving, pour it into a bowl and microwave it for 1 to 2 minutes until warmed through. For a bigger batch, pour the soup back into a pot and warm it up on the stovetop.
