Description
This Easy Vegetable Soup is a hearty, healthy, and comforting one-pot meal perfect for weeknights. Made with fresh vegetables, savory broth, and simple seasoning, it’s an easy dinner idea and great for meal prep. Vegan-friendly, gluten-free, and full of flavor.
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
3 carrots, sliced
2 celery stalks, chopped
2 medium potatoes, diced
1 cup green beans, trimmed and cut
1 cup corn kernels
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 bay leaf
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook until they’re soft and fragrant.
2. Add the diced carrots, celery, and potatoes. Stir for a few minutes to give them a head start in softening.
3. Pour in vegetable broth, canned tomatoes with their juices, bay leaf, Italian seasoning, salt, and pepper. Stir well.
4. Bring to a gentle boil, reduce heat to low, cover, and simmer for 25 minutes until the vegetables are tender.
5. Add green beans and corn. Simmer another 5-10 minutes. Stir in leafy greens if using and allow them to wilt.
6. Taste and adjust seasoning. Remove the bay leaf. Garnish with parsley if desired and serve hot.
Notes
This soup freezes beautifully, making it ideal for batch cooking.
Use whatever veggies you have on hand—this recipe is very forgiving.
Adding a can of white beans or chickpeas makes it even heartier.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg