Easy Vegetable Soup Recipe

Ingredients

• 3 tbsp Olive Oil (extra virgin, for sautéing)
• 1 large Onion (peeled and diced)
• 6 cloves Garlic (fresh, peeled and minced)
• 2 stalks Celery (chopped fine)
• 3 medium Carrots (cut into moons)
• 2 medium Potatoes (skin on, diced bite‑size)
• 1 tbsp Fresh Thyme (minced)
• 2 cans (14 oz each) Diced Tomatoes (undrained)
• 2 cups Green Beans (trimmed and cut bite‑size)
• 1.5 cups Frozen Corn Kernels (no thaw needed)
• 2 leaves Bay Leaves (whole)
• 6 cups Vegetable Stock (low‑sodium)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1.5 cups Frozen Peas (added at the end)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep All Vegetables

   Wash, peel (if desired), and chop the onion, garlic, celery, carrots, potatoes, green beans, and parsley. Keep the ingredients separate for easy addition later.

   Time: PT15M

2. Sauté Onion

   Heat 3 tbsp olive oil in the Dutch oven over medium‑high heat. Add the diced onion and cook, stirring occasionally, until translucent and lightly browned, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high heat

3. Add Carrots, Celery, and Garlic

   Add the carrot moons, finely chopped celery, and minced garlic to the pot. Stir and cook for about 5 minutes, being careful not to let the garlic burn.

   Time: PT5M

   Temperature: medium heat

4. Add Tomatoes and Thyme

   Stir in the two cans of diced tomatoes (with juices) and the minced fresh thyme. Let the mixture simmer for 10 minutes to meld flavors and reduce slightly.

   Time: PT10M

   Temperature: medium heat

5. Add Stock, Potatoes, Green Beans, Corn, and Seasonings

   Pour in 6 cups vegetable stock, then add the diced potatoes, trimmed green beans, frozen corn, bay leaves, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce to medium‑low, partially cover, and simmer until potatoes are tender, 10–30 minutes (check every 10 minutes).

   Time: PT20M

   Temperature: medium‑low heat

6. Finish with Peas and Parsley

   Stir in the frozen peas and chopped parsley. Cook for another 5 minutes until peas are heated through and parsley is fragrant.

   Time: PT5M

   Temperature: medium heat

7. Serve

   Remove the bay leaves, ladle soup into bowls, and enjoy hot. Optional garnish: a drizzle of olive oil or a sprinkle of fresh herbs.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g