A classic, hearty vegetable soup is easy to make and highly adaptable. This simple recipe uses a combination of fresh and frozen vegetables for a flavorful, comforting meal that takes under an hour to prepare.
Ingredients 2 Tbsp olive oil 1 medium yellow onion, chopped 2 large carrots, chopped 1 cup chopped celery 4 garlic cloves, minced 2 tsp Italian seasoning (or dried thyme, oregano, basil) 1 (28 oz) can diced tomatoes, with their juices 6 cups low-sodium vegetable broth (or chicken/beef broth if preferred) 3 medium potatoes, diced 1 cup green beans, chopped (fresh or frozen) 2 bay leaves 1 cup frozen sweet corn 1 cup frozen sweet peas ¼ cup fresh parsley, chopped 1 Tbsp fresh lemon juice (optional, for brightness) Salt and black pepper to taste
Instructions Sauté the base vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until they begin to soften and turn golden. Add aromatics and spices: Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for about 1 minute until the garlic is fragrant. Incorporate main ingredients: Add the diced potatoes, green beans, canned tomatoes (with their juices), vegetable broth, and bay leaves to the pot. Stir well to combine all ingredients. Simmer the soup: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the potatoes and green beans are fork-tender. Add final touches: Stir in the frozen corn and peas, and continue to simmer for an additional 5-8 minutes until all vegetables are heated through. Finish and serve: Remove the pot from the heat and take out the bay leaves. Stir in the fresh parsley and fresh lemon juice (if using). Taste and adjust seasoning with more salt and pepper as needed. Serve warm.
Tips for Success Customization: Feel free to use any vegetables you have on hand, such as bell peppers, zucchini, broccoli, or spinach. Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months. Thickening: For a thicker soup, you can blend a portion of the soup with an immersion blender before adding the frozen vegetables, or create a cornstarch slurry and add it during the final simmering stage. Serve with: This soup pairs well with crusty bread, a grilled cheese sandwich, or saltine crackers
