Easy Vegetable Soup Packed (Print Version)
# Ingredients:
→ Vegetables and Seasonings
01 -
2 tablespoons extra virgin olive oil
02 -
1 medium onion, diced
03 -
4 medium carrots, peeled and sliced
04 -
3 celery ribs, sliced
05 -
4 garlic cloves, minced
06 -
2 teaspoons Italian seasoning
07 -
1 teaspoon kosher salt
08 -
½ teaspoon freshly ground black pepper
09 -
3 Yukon gold potatoes, peeled and diced
10 -
1 ½ cups chopped fresh green beans
11 -
2 (14.5 ounce) cans diced tomatoes
12 -
2 bay leaves
13 -
6 to 8 cups low-sodium vegetable broth
14 -
1 cup frozen corn
15 -
1 cup frozen peas
16 -
2 to 3 tablespoons fresh lemon juice
17 -
¼ cup chopped fresh parsley
# Instructions:
01 -
Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute for another 30 seconds.
02 -
Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together, bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, until the potatoes are just fork tender.
03 -
Add the frozen corn and peas, stir, and cook for about 5 to 7 minutes longer.
04 -
Turn off the heat and stir in the lemon juice and parsley. Ladle the soup into bowls and serve.
# Notes:
01 -
Feel free to add more pepper for an extra kick, either while cooking or sprinkled on top at the end.