Description
This Easy Vegetable Soup is a comforting, hearty meal packed with colorful vegetables, tender potatoes, and flavorful broth. Ready in about an hour, it’s perfect for busy weeknights, cozy lunches, or a healthy family dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 1 cup chopped celery
- 28 ounces canned diced tomatoes, including the juice
- 60 ounces low-sodium vegetable broth
- 3 medium potatoes, diced
- 1 cup chopped green beans
- 3 bay leaves
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
- 1 cup frozen sweet corn
- 1 cup frozen sweet peas
- ½ cup chopped green onions
- ¼ cup chopped fresh parsley
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the chopped onion and carrots. Sauté for 6–8 minutes, stirring occasionally, until softened and lightly golden.
- Add the celery, diced tomatoes with their juice, vegetable broth, potatoes, green beans, bay leaves, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low.
- Cover partially and simmer for about 25 minutes, or until the potatoes and vegetables are tender.
- Stir in the frozen corn, frozen peas, green onions, and fresh parsley.
- Simmer for another 5–8 minutes until the vegetables are heated through.
- Taste and adjust the salt and pepper as needed. Remove the bay leaves before serving.
- Ladle the hot soup into bowls and enjoy with crusty bread, crackers, or a fresh salad.
Notes
- Serving: Serve warm with crusty bread, garlic toast, dinner rolls, or grilled cheese sandwiches.
- Extra flavor: Add a little garlic, Italian seasoning, or a squeeze of lemon juice to brighten the broth.
- Refrigeration: Let the soup cool slightly, then transfer it to airtight containers. Refrigerate within 2 hours and enjoy within 3–4 days.
- Freezing: Freeze cooled soup in freezer-safe containers for up to 3 months for best quality.
- Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water if the soup has thickened.
- Meal prep: Chop the vegetables ahead of time and store them in the refrigerator until ready to cook.
- Avoid mushy vegetables: Add the corn and peas near the end of cooking to preserve their color and texture.
- Make it a complete meal: Add white beans, chickpeas, lentils, or cooked pasta for extra substance.