Description
This hearty vegetable soup is a comforting and nutritious meal, packed with a colorful mix of fresh and frozen vegetables simmered in a flavorful vegetable broth with Italian seasoning. Perfect for a quick and healthy lunch or dinner, it delivers warmth and wholesome goodness in every spoonful.
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, chopped (fresh or frozen)
- 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
- Prepare Vegetables: Wash, peel, and chop the carrots, celery, onion, potatoes, and green beans into small pieces to ensure even cooking.
- Sauté Base Vegetables: In a large pot over medium-high heat, warm the olive oil. Add the chopped carrots, celery, and onion. Cook and stir for about 5 minutes until they soften and become fragrant, forming the soup’s flavorful foundation.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add Liquids and Seasonings: Pour in the vegetable broth and the diced tomatoes along with their liquid. Then add the chopped potatoes, green beans, Italian seasoning, salt, and black pepper. Stir to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 8 to 10 minutes or until the carrots, potatoes, and green beans are tender when pierced with a fork.
- Finish with Frozen Vegetables: Stir in the frozen corn and peas, cooking for an additional 2 minutes until they are heated through but still vibrant.
- Serve Hot: Ladle the hot soup into bowls and enjoy immediately for a nourishing and comforting meal.
Notes
- For extra flavor, add fresh herbs like parsley or basil before serving.
- Feel free to substitute green beans with other veggies like zucchini or spinach.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- To make it vegan, ensure the vegetable broth is free from animal products.
- Adjust salt according to your dietary preferences.
