Description
A comforting and hearty vegetable soup packed with fresh and frozen vegetables simmered in a flavorful vegetable broth. This easy-to-make recipe is perfect for a wholesome, warm meal and can be prepared in just 30 minutes. It’s rich in nutrients, vegan-friendly, and ideal for a light lunch or dinner.
Ingredients
Scale
Vegetables
- 3 carrots, peeled and chopped small
- 3 celery stalks, chopped
- 1 yellow onion, chopped
- 2 Yukon gold potatoes, peeled and chopped
- 1 cup green beans (fresh or frozen), chopped
- 1 cup frozen corn
- 1 cup frozen peas
Other Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes (with liquid)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Prep the vegetables. Wash, peel, and chop the carrots, celery, onion, potatoes, and green beans into small pieces to ensure they cook evenly and blend well in the soup.
- Sauté the aromatics. Heat the olive oil in a large pot over medium-high heat. Add the chopped carrots, celery, and onion, cooking and stirring for about 5 minutes until the vegetables soften and release their flavors.
- Add garlic. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add broth and tomatoes. Pour in the vegetable broth and the can of diced tomatoes along with their liquid. Then add the chopped potatoes, green beans, Italian seasoning, salt, and ground black pepper. Stir everything together until combined.
- Simmer the soup. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 8 to 10 minutes or until the carrots, potatoes, and green beans are tender.
- Finish with frozen vegetables. Stir in the frozen corn and peas, cooking for an additional 2 minutes until they are heated through without losing texture.
- Serve. Ladle the hot vegetable soup into bowls and enjoy it warm as a nourishing meal.
Notes
- You can substitute any seasonal vegetables for green beans, corn, or peas according to availability or preference.
- For a spicier kick, add a pinch of crushed red pepper flakes while sautéing the vegetables.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- For extra protein, consider adding cooked beans or lentils when adding the frozen vegetables.
- If you prefer a thicker soup, puree a portion with an immersion blender or regular blender before adding the frozen vegetables.
