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A large pot of easy vegetable soup simmering on the stovetop, filled with carrots, potatoes, green beans, corn, and peas in a savory vegetable broth

Easy Vegetable Soup

A nourishing, comforting, and light yet filling vegetarian soup packed with colorful fresh vegetables, savory broth, and bright lemon juice. Perfect for fall and winter weeknight dinners.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 medium onion diced
  • 4 medium carrots peeled and sliced
  • 3 celery ribs sliced
  • 4 garlic cloves minced
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 3 Yukon gold potatoes peeled and diced into 3/4-inch cubes
  • 1.5 cups fresh green beans chopped into 1-inch pieces
  • 2 cans diced tomatoes 14.5 oz each, with juices
  • 2 bay leaves
  • 8 cups low-sodium vegetable broth start with 6 cups, add more as desired
  • 1 cup frozen corn do not thaw
  • 1 cup frozen peas do not thaw
  • 3 tbsp fresh lemon juice 2 to 3 tablespoons to taste
  • 0.25 cup fresh parsley roughly chopped

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery. Saute for 4 to 5 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften at the edges.
  2. Add the minced garlic, Italian seasoning, salt, and pepper. Stir constantly for about 30 seconds until fragrant. Watch closely as garlic burns quickly.
  3. Add the diced potatoes, green beans, canned tomatoes with their juices, bay leaves, and vegetable broth. Stir to combine and bring to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes until the potatoes are just fork-tender.
  4. Stir in the frozen corn and peas. Cook uncovered for 5 to 7 minutes until heated through and bright in color. Remove and discard both bay leaves. Turn off the heat, stir in the fresh lemon juice and chopped parsley, and ladle into bowls.

Notes

Customize with any vegetables you have on hand including zucchini, sweet potato, kale, spinach, or cabbage. Add shredded rotisserie chicken, lentils, or white beans for extra protein. Store in an airtight container in the refrigerator for 4 to 5 days. Freeze for up to 3 months in freezer-safe containers.