Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, seeds removed and chopped
- 1 medium zucchini, chopped
- 6 Yukon gold potatoes, chopped (about 2 cups)
- 3 (14.5 oz) cans vegetable broth
- 28 oz diced tomatoes (can use fire roasted tomatoes)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender.
- Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
- Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
- Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
- Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.
Notes
- Use fire-roasted tomatoes for extra flavor.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg