easy vegetable soup recipe
This vegetable soup is a hearty blend of colorful veggies and potatoes, all simmered together in a savory tomato broth. It’s healthy, tasty, so easy to make, and perfect for dinner!
Servings: 4
Calories: 343kcal
Equipment
- pot
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 carrots chopped
- 2 celery ribs chopped
- 3 cloves garlic minced
- 6 Yukon gold potatoes chopped about 2 cups
- 3 14.5 oz cans vegetable broth
- 1 28 oz can diced tomatoes
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen green beans
- 1 cup frozen corn
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic and potatoes. Cook for 3 minutes.
- Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 20-25 minutes, or until the potatoes are soft.
- Stir in the green beans, corn, and cook for 5-7 minutes, or until vegetables are cooked through.
- Remove the bay leaves and season with additional salt and pepper, if necessary. Sprinkle with parsley and serve. Serve warm.
Nutrition
Calories: 343kcal | Carbohydrates: 64g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 644mg | Potassium: 1492mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5638IU | Vitamin C: 66mg | Calcium: 80mg | Iron: 3mg