Vegetable Soup

This Vegetable Soup is healthy, comforting, and 1,000 times better than canned soup.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings cups

Calories 150 kcal

Equipment

large pot

Ingredients

2 tablespoon olive oil
1.5 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1.25 cups chopped celery (about 3)
4 cloves garlic minced
4 14.5 oz cans low-sodium chicken broth or vegetable broth
2 14.5 oz cans diced tomatoes (undrained)
3 cups peeled and ½-inch thick diced potatoes (from about 3 medium)
⅓ cup chopped fresh parsley
2 bay leaves
0.5 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper
1.5 cups chopped frozen or fresh green beans
1.25 cups frozen or fresh corn
1 cup frozen or fresh peas

Instructions

Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.

Notes

For more flavor add in more dried herbs or use homemade broth. Optionally finish servings with grated parmesan and a splash of extra virgin olive oil.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Keyword comfort food, healthy soup, homemade soup, soup recipes, vegetable soup, vegetarian soup