Description
A hearty vegetable soup packed with flavor and nutrition.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 sweet onion (finely diced)
- 2 cups chopped carrots (finely chopped)
- 1 cup thinly sliced celery
- 1 teaspoon kosher salt
- 4 cloves garlic (minced or pressed)
- 4 cans (14 oz each) chicken broth or vegetable broth
- 1 can (28 oz) petite diced tomatoes (do not drain)
- 3 cups peeled and small chopped potatoes (red or yukon gold potatoes)
- 1½ cups frozen chopped green beans
- 1/3 cup chopped fresh flat-leaf parsley
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1½ cups frozen peas
- 1½ cups frozen corn
Instructions
- In a large soup pot or cast iron dutch oven, over medium-high heat, add the olive oil, onions, carrots, celery, and salt. Sauté until softened, about 5-8 minutes, stirring occasionally.
- Stir in the garlic and cook for 1 minute.
- Add in the broth, petite diced tomatoes, chopped potatoes, frozen green beans, parsley, bay leaves, salt, basil, Italian seasoning, thyme, and black pepper. Stir until combined and bring the soup to a boil.
- Once boiling, reduce the heat to medium low, and cover the pot with a lid. Let simmer for 30 minutes.
- Stir in the frozen corn and peas, and let the soup cook for an additional 15-20 minutes, or until all the vegetables are softened to your preference.
- Remove the bay leaves, taste the soup and add more salt if needed, and serve the soup warm. Enjoy!
Notes
- This soup can be customized with your favorite vegetables.
- It can be refrigerated and reheats well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg