Description
This easy vegetable soup is a hearty and flavorful dish packed with fresh vegetables and aromatic herbs. Perfect for a cozy meal, it combines a medley of carrots, celery, zucchini, green beans, and potatoes simmered in a savory tomato and vegetable broth base, then finished with a splash of lemon juice and fresh herbs for brightness.
Ingredients
Vegetables
- 1 large onion, chopped
- 2 carrots, chopped into ½-inch chunks
- 2 ribs celery, chopped
- 5 cloves garlic, minced
- 2 small red potatoes or Yukon Gold, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch chunks
- 12 oz fresh green beans, chopped
- 2 cups frozen corn
Liquids & Canned Goods
- 1 14.5 oz can diced tomatoes, undrained
- 6 cups vegetable broth
Seasonings & Oils
- 2 Tablespoons olive or avocado oil
- ½-1 teaspoon sea salt
- ½ teaspoon ground pepper
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 Tablespoon lemon juice
Garnish
- Fresh thyme and/or chopped parsley for topping
Instructions
- Sauté Vegetables: Heat a large stockpot or Dutch oven over medium heat on the stovetop. Add the olive or avocado oil. Once warm, add the chopped onion, carrot, celery, and minced garlic. Season with sea salt and ground pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Season: Add the Italian seasoning to the sautéed vegetables. Cook for 1 minute more, stirring constantly to release the herb's aromas.
- Add Broth and Vegetables: Stir in the undrained diced tomatoes, vegetable broth, bay leaves, cubed potatoes, zucchini chunks, chopped green beans, and frozen corn. Mix everything together thoroughly.
- Cook Soup: Increase the heat to high and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to simmer, and cook for 25-30 minutes or until all the vegetables are tender when pierced with a fork.
- Finish: Remove the pot from the heat. Take out and discard the bay leaves. Stir in the tablespoon of lemon juice. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish each serving with fresh thyme and/or chopped parsley. Serve warm alongside crusty bread or crackers for a complete meal.
Notes
- For a richer flavor, use homemade vegetable broth if available.
- You can substitute any fresh seasonal vegetables in place of the listed green beans or zucchini.
- Adjust lemon juice to taste for brightness without overpowering the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; cool completely before freezing in portioned containers.
