Description
Easy Vegetable Soup is a cozy, satisfying bowl packed with carrots, potatoes, green beans, peas, and tomatoes simmered in a savory herb broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels
- 1 cup peas
- 1 can (15 oz) diced tomatoes, with juice
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic, carrots, and celery, and cook for 5 minutes until slightly tender.
- Add potatoes and green beans to the pot and cook for another 2–3 minutes.
- Stir in diced tomatoes, vegetable broth, thyme, basil, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
- Add corn and peas and simmer for 5–7 more minutes.
- Remove the bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
- This soup is vegan and gluten-free.
- It is freezer-friendly.
- Made in one pot for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg