Description
A hearty and healthy vegetable soup loaded with fresh carrots, celery, potatoes, green beans, and flavorful diced tomatoes simmered in a savory vegetable broth with Italian seasoning. Perfect for a light lunch or comforting dinner.
Ingredients
Scale
Vegetables
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 Yukon gold potatoes, chopped
- 1 cup green beans, chopped
- Frozen corn, quantity as preferred (about ½ cup recommended)
- Frozen peas, quantity as preferred (about ½ cup recommended)
Liquids and Seasoning
- 2 Tbsp olive oil
- 32 oz vegetable broth
- 30 oz canned diced tomatoes (with liquid)
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, heat olive oil and sauté the chopped carrots, celery, and onion for about 5 minutes or until the vegetables start to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add Broth and Tomatoes: Pour in the vegetable broth and canned diced tomatoes with their liquid. Add the chopped potatoes and green beans, then stir in the Italian seasoning, salt, and pepper to taste.
- Simmer Soup: Bring the mixture to a boil. Then reduce the heat to low and let it simmer gently for 8 to 10 minutes until the potatoes and green beans are tender.
- Finish with Corn and Peas: Stir in frozen corn and peas, cooking for an additional 2 minutes or until they are heated through. Adjust seasoning if necessary and serve warm.
Notes
- For a richer flavor, use homemade vegetable broth if available.
- Feel free to add other vegetables such as zucchini or bell peppers according to preference.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- To make the soup gluten-free, ensure canned tomatoes and broth are labeled gluten-free.
- For a heartier soup, add cooked beans or lentils during the simmering step.
