Description: This vibrant and flavorful vegetable soup is packed with nutrients and comforting flavors, perfect for a light lunch, a satisfying dinner, or a nourishing side dish. It’s easily customizable with your favorite vegetables and is a fantastic way to use up what you have on hand.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth, depending on how brothy you’d like it
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Preparation:
Step 1: Prepare the Vegetables. Begin by washing and thoroughly drying all of your fresh produce. Dice the onion into small, even pieces. Peel and slice the carrots and celery ribs, aiming for similar thicknesses for even cooking. Mince the garlic cloves finely. Peel and dice the Yukon gold potatoes into approximately half-inch cubes. Chop the fresh green beans into bite-sized pieces. This meticulous preparation ensures that all vegetables cook uniformly and contribute to the soup’s overall texture and flavor.
Step 2: Sauté the Aromatics. In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. The olive oil not only adds flavor but also helps to sauté the vegetables without sticking. Once the oil is shimmering, add the diced onion, sliced carrots, and sliced celery ribs. Sauté these vegetables for approximately 4 to 5 minutes, stirring frequently, until they begin to soften and the onion becomes translucent. This process releases the natural sugars in the vegetables, creating a flavorful base for the soup.
Step 3: Infuse with Garlic and Spices. Add the minced garlic, Italian seasoning, salt, and pepper to the pot. Sauté for an additional 30 seconds, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter. The Italian seasoning adds a complex herbaceous note, while the salt and pepper season the vegetables and enhance their natural flavors.
Step 4: Build the Soup. Add the diced potatoes, chopped green beans, diced tomatoes (with their juices), and bay leaves to the pot. Pour in the low-sodium vegetable broth, starting with 6 cups. Stir all the ingredients together thoroughly to ensure even distribution. The bay leaves will infuse the broth with a subtle, aromatic flavor.
Step 5: Simmer to Perfection. Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for approximately 20 minutes, or until the potatoes are just fork-tender. The simmering process allows the flavors of the vegetables to meld together and the potatoes to soften without becoming mushy.
Step 6: Add Frozen Vegetables. Stir in the frozen corn and frozen peas. Cook for an additional 5 to 7 minutes, or until the frozen vegetables are heated through. Frozen vegetables are a convenient way to add nutrients and color to the soup.
Step 7: Finish and Serve. Turn off the heat. Stir in the fresh lemon juice and chopped fresh parsley. The lemon juice adds a bright, acidic touch that balances the richness of the soup, while the fresh parsley adds a fresh, herbaceous note and a vibrant pop of color. Ladle the vegetable soup into bowls and serve immediately.
Why You Will Love This Recipe:
This vegetable soup is a comforting and nutritious dish that’s incredibly versatile and easy to make. You’ll love it because:
- It’s Packed with Nutrients: A variety of vegetables provides a wide range of vitamins, minerals, and antioxidants.
- It’s Easily Customizable: Feel free to substitute or add your favorite vegetables, such as zucchini, spinach, kale, or sweet potatoes.
- It’s Budget-Friendly: Vegetable soup is an economical meal that’s perfect for using up leftover vegetables.
- It’s Perfect for Meal Prep: It tastes even better the next day, making it ideal for meal prepping.
- It’s Wholesome and Hearty: This soup is a comforting and filling meal that will nourish your body and soul.
Cooking Rating Easy
Serving Suggestions:
- Serve with a crusty loaf of bread for dipping.
- Top with a dollop of Greek yogurt or sour cream for added richness.
- Garnish with a sprinkle of Parmesan cheese.
- Serve as a starter before a main course.
- Pair with a grilled cheese sandwich for a comforting lunch.
- Add cooked pasta or grains, such as quinoa or rice, to make it a heartier meal.
Tips:
- For a richer flavor, use homemade vegetable broth.
- If you don’t have fresh green beans, frozen green beans can be substituted.
- Adjust the amount of broth to achieve your desired consistency.
- Add a pinch of red pepper flakes for a touch of heat.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 176 kcal per serving
- Protein: 6g
- Sodium: 480mg
Conclusion:
This hearty vegetable soup is a versatile and nourishing dish that’s perfect for any occasion. With its vibrant flavors, customizable ingredients, and easy preparation, it’s sure to become a staple in your kitchen. So gather your favorite vegetables, grab your pot, and get ready to enjoy a bowl of deliciousness.
Five Questions and Answers About This Recipe:
- Can I use different vegetables in this soup? Absolutely! One of the best things about vegetable soup is its versatility. Feel free to substitute or add any vegetables you enjoy or have on hand. Zucchini, spinach, kale, sweet potatoes, and bell peppers are all excellent additions. Just be mindful of the cooking times of different vegetables. Heartier vegetables like sweet potatoes may need to be added earlier in the cooking process.
- Is it possible to make this soup vegan? Yes, this soup is naturally vegan as written, as it already uses vegetable broth and contains no animal products.
- Can I freeze leftover vegetable soup? Yes, vegetable soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. When freezing, leave a little room at the top of the container to allow for expansion. The soup can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating on the stovetop or in the microwave.
- What if I don’t have Italian seasoning? If you don’t have Italian seasoning on hand, you can create your own blend by combining dried oregano, basil, thyme, rosemary, and marjoram. Use equal parts of each herb to create a substitute. About 2 teaspoons of the blend should do the trick.
- How can I make the soup thicker? There are several ways to thicken vegetable soup if you prefer a heartier consistency. You could mash some of the cooked potatoes directly in the pot. You could also blend a portion of the soup with an immersion blender or in a regular blender (be careful when blending hot liquids). Adding a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the simmering soup can also help thicken it.
