Go Back
+ servings
Print Recipe
5 from 1 vote

Vegetable Soup

Fresh veggies, an assortment of spices, garlic, and chicken broth come together to create a soup that is nutrient dense and satisfyingly filling.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: Vegetable Soup
Servings: 4
Calories: 268.99kcal
Author: Luda huang

Equipment

  • pot

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion
  • 2 cups peeled and chopped carrots
  • 1 cups chopped celery
  • 2 cloves garlic minced
  • 3 12 oz cans low-sodium chicken broth or vegetable broth
  • 1 8 oz cans diced tomatoes
  • 3 cups peeled and 1/2-inch thick diced potatoes
  • 2 Tbspp chopped fresh parsley
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn

Instructions

  • Heat olive oil in a large pot over medium-high heat.
  • Add onions, carrots, and celery and saute 3 minutes then add garlic and saute 30 seconds longer.
  • Add in tomatoes, potatoes, parsley, corn, thyme and season with salt and pepper to taste.
  • add the chicken broth or vegetable soup spice blend. Bring to a boil, then add green beans.
  • Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 - 25 minutes. Serve warm.

Nutrition

Calories: 268.99kcal | Carbohydrates: 45.52g | Protein: 8.61g | Fat: 8.31g | Saturated Fat: 1.19g | Sodium: 217.93mg | Potassium: 1294.15mg | Fiber: 9.2g | Sugar: 10.22g | Vitamin A: 963.23IU | Vitamin C: 47.36mg | Calcium: 129.4mg | Iron: 7.32mg