Description
This hearty vegetable soup is a warm and comforting dish perfect for any season. Made with a medley of fresh vegetables simmered in flavorful vegetable broth and diced tomatoes, it offers a nutritious and delicious option for a light meal. Easy to prepare and packed with vitamins, this soup is ideal for a quick weekday dinner or as a starter for a larger meal.
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
- 1 cup frozen corn
- 1 cup frozen peas
Liquids & Seasonings
- 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 the olive oil and add chopped carrots, celery, and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic: Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and to release the garlic aroma.
- Add Broth and Veggies: Pour in the vegetable broth and canned diced tomatoes along with their liquid. Add the chopped Yukon gold potatoes and green beans to the pot. Stir in the Italian seasoning, and season with salt and pepper according to your taste preferences.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 8 to 10 minutes or until the potatoes and green beans are tender when pierced with a fork.
- Add Frozen Corn and Peas: Stir in the frozen corn and peas, continuing to cook for another 2 minutes, just until heated through to maintain their texture and sweetness.
Notes
- Feel free to substitute any vegetables with your favorites or what you have on hand.
- For a creamier texture, blend a portion of the soup before adding frozen vegetables.
- Adjust seasoning with additional Italian herbs or a pinch of red pepper flakes for a spicy kick.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
