Description
A hearty and healthy vegetable soup packed with fresh carrots, celery, potatoes, green beans, and flavorful tomatoes, simmered in a savory vegetable broth with Italian seasoning. Perfect as a warm, comforting meal that’s easy to prepare and filled with nutritious vegetables.
Ingredients
Scale
Vegetables
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 Yukon gold potatoes, chopped
- 1 cup green beans, chopped
- 1 cup frozen corn
- 1 cup frozen peas
Broth and Seasoning
- 2 Tbsp olive oil
- 32 oz vegetable broth
- 30 oz canned diced tomatoes (with liquid)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, warm the olive oil. Add chopped carrots, celery, and onion. Sauté for about 5 minutes until the vegetables are softened but not browned.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn the garlic.
- Add Broth and Veggies: Pour in the vegetable broth and canned diced tomatoes with their liquid. Add the chopped potatoes and green beans. Stir in the Italian seasoning, salt, and pepper to taste.
- Simmer the Soup: Bring the soup to a boil. Then reduce the heat to low and simmer for 8 to 10 minutes until the vegetables, especially potatoes, are tender and cooked through.
- Finish with Frozen Veggies: Stir in the frozen corn and peas. Cook for another 2 minutes, allowing the frozen vegetables to heat through evenly.
Notes
- This soup can be customized with your favorite vegetables or seasonal produce.
- For a richer flavor, add fresh herbs like parsley or basil just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use low-sodium vegetable broth to control the salt content.
- For a heartier meal, serve with crusty bread or a side salad.