Easy Vegetable Soup

5 from 37 votes

This easy vegetable soup recipe is packed with delicious flavor and uses the simplest vegetables to their full potential! Watch the video below to see how I make it in my kitchen.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Soup

Cuisine: American

Keyword: vegetable soup, Vegetable soup recipe

Servings: servings

Author: Lisa Bryan

Equipment

Dutch Oven This soup makes a large quantity, so you'll need a large pot!

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion diced
4 medium carrots peeled and sliced
3 celery ribs sliced
4 garlic cloves minced
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 Yukon gold potatoes peeled and diced
1 ½ cups chopped fresh green beans
2 (14.5 ounce) cans diced tomatoes
2 bay leaves
6 to 8 cups low-sodium vegetable broth depending on how brothy you'd like it
1 cup frozen corn
1 cup frozen peas
2 to 3 tablespoons fresh lemon juice
¼ cup chopped fresh parsley

US Customary - Metric

Instructions

Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.

Video

Notes

When I filmed the video above I accidentally added 1 teaspoon of black pepper instead of ½ teaspoon. And I have to say, I really enjoyed the extra peppery flavor. So feel free to add a bit more, either in the soup or sprinkled on top at the end!

Nutrition