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Bowl of easy vegetable soup with carrots, potatoes, green beans, and parsley on a rustic wooden table

Easy Vegetable Soup

Packed with flavor and uses simple, everyday vegetables to their full potential. A nourishing, comforting, fresh, and light yet filling vegetarian meal perfect for fall and winter.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 medium onion diced
  • 4 medium carrots peeled and sliced
  • 3 celery ribs sliced
  • 4 garlic cloves minced
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 3 Yukon gold potatoes peeled and diced
  • 1.5 cups fresh green beans chopped
  • 2 cans diced tomatoes 14.5 oz each, with juices
  • 2 bay leaves removed before serving
  • 8 cups low-sodium vegetable broth 6 to 8 cups depending on desired broth level
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 3 tbsp fresh lemon juice 2 to 3 tablespoons to taste
  • 0.25 cup fresh parsley chopped

Equipment

  • Large stockpot
  • Wooden spoon
  • Cutting board and knife
  • Ladle

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery. Saute for 4 to 5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
  2. Add the minced garlic, Italian seasoning, salt, and pepper. Stir and cook for about 30 seconds until fragrant.
  3. Add the diced potatoes, green beans, canned tomatoes with their juices, bay leaves, and vegetable broth. Stir everything together and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are just fork tender. Start checking at the 18-minute mark.
  4. Stir in the frozen corn and peas. Cook for an additional 5 to 7 minutes until heated through. Turn off the heat, remove and discard the bay leaves, and stir in the fresh lemon juice and chopped parsley. Ladle into bowls and serve hot.

Notes

Customize with any vegetables you have on hand. Add lentils or chickpeas for extra protein. Freeze in airtight containers for up to 3 months. The soup tastes even better the next day as the flavors deepen.