This cozy and flavor-packed Vegetable Soup is the perfect way to make the most of simple, everyday ingredients. It’s hearty yet light, nourishing, and endlessly customizable — ideal for chilly days or whenever you crave something warm and wholesome.
What makes this version so special? The vegetables are sautéed in olive oil with Italian seasoning and plenty of garlic before being simmered in a rich vegetable broth. A squeeze of fresh lemon juice and a sprinkle of parsley at the end brighten the entire pot, transforming humble veggies into a satisfying meal.
Whether you’re using fresh or frozen vegetables, this soup adapts beautifully to what you have on hand — a true “clean out the fridge” winner.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper (or more to taste)
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 2 (14.5 oz) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth (depending on how brothy you like it)
- 1 cup frozen corn
- 1 cup frozen peas
- 2–3 tbsp fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
1. Sauté the base vegetables:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Cook for 4–5 minutes, until softened. Stir in the garlic, Italian seasoning, salt, and pepper, and cook for another 30 seconds until fragrant.
2. Add the hearty vegetables:
Add the potatoes, green beans, diced tomatoes, bay leaves, and broth. Stir well, bring to a boil, then reduce the heat to low. Cover and let simmer for about 20 minutes, or until the potatoes are just fork-tender.
3. Stir in the frozen vegetables:
Add the frozen corn and peas. Stir and cook for another 5–7 minutes, until everything is tender and heated through.
4. Finish and serve:
Turn off the heat, then stir in the lemon juice and parsley. Taste and adjust seasoning if needed.
Ladle into bowls and serve warm with crusty bread, crackers, or a sprinkle of Parmesan on top.
Tips
- Use any vegetables you have — zucchini, sweet potato, kale, or spinach all work great.
- For extra flavor, sauté a spoonful of tomato paste with the garlic and spices.
- Add cooked beans, lentils, or shredded chicken to boost protein.
- Want more kick? Sprinkle in red pepper flakes or extra black pepper.
Storage
- Refrigerate: Store in an airtight container for 4–5 days.
- Freeze: Freeze up to 3 months in portion-sized containers.
- Reheat: Warm on the stove or in the microwave until hot.
Nutrition (per serving): 176 calories | 32g carbs | 6g protein | 4g fat | 7g fiber