Description

Fresh Vegetable Soup is a wholesome, comforting dish made with a colorful mix of vegetables simmered in a flavorful broth. It’s quick to prepare, budget-friendly, and perfect for a cozy lunch or dinner.

Ingredients

2 Tbsp olive oil

3 carrots, peeled and chopped small

2 celery stalks, chopped

1 cup chopped yellow onion

3 garlic cloves, minced

32 oz vegetable broth

30 oz canned diced tomatoes with liquid

3 Yukon gold potatoes, peeled and chopped (about 2 cups)

1 cup chopped green beans (fresh or frozen)

1 tsp Italian seasoning

1 tsp salt

1/2 tsp ground black pepper

1 cup frozen corn

1 cup frozen peas

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Instructions

Wash, peel, and chop all vegetables as needed.
In a large pot over medium-high heat, add olive oil, carrots, celery, and onion. Sauté for about 5 minutes, stirring occasionally, until slightly softened.
Add minced garlic and cook for 30 seconds until fragrant.
Pour in vegetable broth and diced tomatoes with liquid. Add potatoes, green beans, Italian seasoning, salt, and pepper. Stir well and bring to a boil.
Reduce heat and simmer for 8–10 minutes, or until potatoes, carrots, and green beans are fork-tender.
Add frozen corn and peas; cook for an additional 2 minutes until heated through.
Serve hot and enjoy.

Notes

Swap Yukon gold potatoes for sweet potatoes for a sweeter twist.
Add canned beans, quinoa, or pasta for extra protein and heartiness.
For a spicy kick, add red pepper flakes or hot sauce.
Use chicken or turkey broth instead of vegetable broth if desired.
Frozen vegetables work just as well as fresh for convenience.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 90
Sugar: 5g
Sodium: 460mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg