Vegetable Soup

This Vegetable Soup is a healthy and comforting dish, packed with fresh ingredients and better than canned options.

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Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings cups

Calories 150 kcal

Equipment

large pot

Ingredients

2 tablespoon olive oil
1.5 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1.25 cups chopped celery (about 3)
4 cloves garlic minced
4 14.5 oz cans low-sodium chicken or vegetable broth
2 14.5 oz cans diced tomatoes (undrained)
3 cups peeled and diced potatoes (½-inch thick from about 3 medium)
⅓ cup chopped fresh parsley
2 bay leaves
0.5 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper to taste
1.5 cups chopped frozen or fresh green beans
1.25 cups frozen or fresh corn
1 cup frozen or fresh peas

Instructions

Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute for 4 minutes, then add garlic and saute for 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
Add corn and peas and cook for 5 minutes longer. Serve warm.

Notes

For additional flavor, consider adding more herbs, homemade broth, or a corn cob if using fresh corn. Parmesan rind can also enhance flavor and can be removed before serving. Finish with grated parmesan and extra virgin olive oil if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 600mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Keyword Comfort Food, healthy soup, homemade soup, Vegetable Soup, Vegetarian