Vegetable Soup

This Vegetable Soup is healthy, comforting, and 1,000 times better than canned options.

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Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings cups

Calories 150 kcal

Equipment

large pot

Ingredients

2 tablespoon olive oil
1.5 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1.25 cups chopped celery (about 3)
4 cloves garlic minced
4 14.5 oz cans low-sodium chicken broth or vegetable broth
2 14.5 oz cans diced tomatoes (undrained)
3 cups peeled and ½-inch thick diced potatoes (from about 3 medium)
0.33 cup chopped fresh parsley
2 bay leaves
0.5 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
Salt to taste
freshly ground black pepper to taste
1.5 cups chopped frozen or fresh green beans
1.25 cups frozen or fresh corn
1 cup frozen or fresh peas

Instructions

Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.

Notes

For more flavor, consider adding more dried herbs or using homemade broth. Adding a parmesan rind during cooking enhances flavor.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 300mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Keyword comfort food, healthy soup, low sodium, soup recipe, Vegetable Soup, Vegetarian