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Vegetable Soup Recipe

This Vegetable Soup is a comforting, nutrient-packed delight! Enjoy vibrant flavors and a cozy bowl of goodness.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

Ingredients:

  • 2 tbsp butter Adds richness and depth to the soup.
  • 1 medium yellow onion chopped, provides a sweet and savory base.
  • 2 cups carrots peeled and sliced, adds sweetness and color.
  • 1 cup celery chopped, contributes a refreshing crunch.
  • 2 tsp garlic minced, infuses the soup with aromatic flavors.
  • 8 cups low-sodium chicken stock or veggie stock the flavorful liquid base for the soup.
  • 2 cans Italian diced tomatoes (14.5 oz cans, undrained), adds acidity and richness.
  • 3 cups potatoes peeled and diced about 1/2" thick, provides heartiness to the soup.
  • 1/3 cup parsley fresh, chopped, brightens the dish with freshness.
  • 1 tsp Italian seasoning a blend of herbs to enhance the taste.
  • 1/2 tsp salt enhances overall flavor.
  • 1/4 tsp black pepper adds a hint of spice.
  • 1 1/2 cups green beans fresh or frozen, trimmed and chopped, adds a pop of color and crunch.
  • 1 cup corn frozen, adds sweetness and texture.
  • 1 cup peas frozen, adds a lovely sweetness and bright color.

Instructions

Instructions:

  • In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Next, add the sliced carrots, chopped celery, and diced potatoes to the pot. Stir well to combine, allowing the vegetables to soften slightly for about 5 minutes.
  • Pour in 8 cups of low-sodium chicken stock or veggie stock, and add the canned diced tomatoes (with their juices). Stir everything together, ensuring the ingredients are well mixed.
  • Add the bay leaves, Italian seasoning, salt, and black pepper to the pot. Bring the soup to a gentle boil.
  • Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes. This allows the flavors to meld beautifully.
  • After 20 minutes, add the green beans, frozen corn, and frozen peas. Stir gently and continue to simmer for an additional 10-15 minutes, or until all the vegetables are tender.
  • Before serving, remove the bay leaves and stir in the chopped parsley for a fresh touch. Taste the soup and adjust seasoning if needed.

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Can opener

Notes

  • For added flavor, consider using homemade broth if you have it!
  • This soup is great for meal prep; it tastes even better the next day.
  • Feel free to mix in any leftover vegetables you have on hand.