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There is no easier way to get in your veggies for the day than with this easy-to-make Vegetable Soup.
Low in fat and high in fiber and nutrient dense, a bowl of this delicious soup will definitely keep the doctor away!
It’s kid approved and totally customizable with your favorite veggies, it’s the perfect fridge-cleanse recipe!
Ingredients for Vegetable Soup Recipe
- Olive oil
- Onion
- Celery
- Carrots
- Garlic
- Italian seasoning
- Bay leaf
- Dried thyme
- Salt and pepper
- Potatoes
- Frozen green beans
- Diced tomatoes
- Vegetable broth
- Frozen corn
- Frozen peas
- Lemon juice
- Parsley
How to Make Easy Vegetable Soup
1. Heat the oil in a large Dutch oven or pot, and saute the onions, celery, and carrots until the onions are translucent, about 5 minutes. Add the minced garlic, Italian seasoning, bay leaves, dried thyme, salt, and pepper, and cook for an additional 30 seconds.
2. Add the potatoes, green beans, tomatoes, and vegetable broth. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are tender.
3. Stir in the peas and corn, and simmer for 5 more minutes or until heated through.
4. Remove from heat, and add the lemon juice and fresh parsley before serving.
Can I Freeze Vegetable Soup?
Yes, you can. Actually I like to make a big batch and freeze half. Wait until the soup comes to room temperature, store in an airtight container or freezer bag, and freeze for up to 3 months.
If you have leftovers, refrigerate for 3 days in an airtight container. You can reheat the soup in the microwave or in a pot.
SAVE THIS THE BEST VEGETABLE SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!
How to Serve Vegetable Soup?
You can either serve this soup as a starter for a meal consisting of a chicken or beef entree, or make this the main meal.
If this is your main meal, you might consider adding shredded leftover rotisserie chicken or ground beef to make it a complete meal.
If using ground beef, brown it before sauteing the veggies and drain the extra fat. If adding rotisserie chicken, you can add it at the same time you add the peas and corn and let the soup simmer until the chicken is warmed through.
This is the best and most delicious way to get your daily veggies!
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Easy Vegetable Soup
There is no easier way to get in your veggies for the day than with this easy-to-make Vegetable Soup.
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, chopped
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 3 garlic cloves, minced
- 2 tsp Italian seasoning
- 2 bay leaves
- ½ tsp dried thyme
- 1 tsp salt
- Ground black pepper to taste
- 2 cups potatoes, diced (I used Yukon gold)
- 1 ½ cups frozen green beans
- 2 (14.5 oz) cans diced tomatoes, with juice
- 8 cups low-sodium vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- Juice of one lemon
- Freshly chopped parsley for serving
Instructions
- Heat the oil in a large Dutch oven or pot, and saute the onions, celery, and carrots until the onions are translucent, about 5 minutes. Add the minced garlic, Italian seasoning, bay leaves, dried thyme, salt, and pepper, and cook for an additional 30 seconds.
- Add the potatoes, green beans, tomatoes, and vegetable broth. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are tender.
- Stir in the peas and corn, and simmer for 5 more minutes or until heated through.
- Remove from heat, and add the lemon juice and fresh parsley before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 167Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgCarbohydrates: 35gFiber: 6gSugar: 12gProtein: 5g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.