Ingredients
Vegetables
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 1 cup frozen corn
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
Seasonings & Broth
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Saute vegetables: Heat the extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery. Saute for 4 to 5 minutes until the vegetables soften, stirring occasionally to prevent burning.
- Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper. Continue to saute for an additional 30 seconds to release their flavors.
- Add main vegetables and broth: Add the diced Yukon gold potatoes, chopped green beans, canned diced tomatoes with their juice, and bay leaves to the pot. Pour in 6 to 8 cups of low-sodium vegetable broth depending on your preferred soup consistency. Stir everything together.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes, until the potatoes are just fork tender.
- Add frozen vegetables: Stir in the frozen corn and frozen peas. Continue cooking uncovered for 5 to 7 more minutes until the frozen veggies are heated through but still retain their texture.
- Finish and serve: Turn off the heat. Stir in fresh lemon juice and chopped parsley to brighten the flavors. Remove the bay leaves before serving the soup hot.
Notes
- You can adjust the amount of vegetable broth to make the soup thicker or more brothy depending on preference.
- Fresh lemon juice at the end enhances and balances the flavors.
- Use low-sodium broth to control salt content.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian