Ingredients
Scale
- 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
- ½ teaspoon freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth, depending on how brothy you’d like it
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
- Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
- Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
- Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.
Notes
- You can adjust the black pepper to taste. Adding a bit more gives the soup a peppery kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 176kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg