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Vegetable soup with potatoes, peas, corn, green beans, and fresh parsley.

Vegetable Soup Recipe

Lori Mauer
Cozy up to a hearty bowl of this nourishing Vegetable Soup recipe! Packed with garden veggies, it's naturally vegan, gluten-free, and dairy-free.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings
Calories 167 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 cups chopped carrots
  • 1 2/3 cups diced celery
  • 4 cloves garlic minced
  • 2 1/2 cups diced Yukon Gold potatoes
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes with juices (14.5 ounces)
  • 8 cups low-sodium vegetable broth
  • 2 bay leaves
  • 3/4 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 1/2 cups chopped green beans fresh or frozen
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onion is soft, about 5 to 7 minutes.
    Cooking chopped onion, carrots, and celery in a pot for Vegetable Soup Recipe.
  • Stir in the minced garlic and diced potatoes along with the tomato paste. Cook for about 2 minutes, stirring well.
    Adding diced potatoes, minced garlic, and tomato paste to the pot for vegetable soup.
  • Pour in the diced tomatoes and vegetable broth. Add the bay leaves and dried thyme and oregano. Increase the heat to bring the mixture to a boil.
    Adding tomatoes, broth, bay leaves, and herbs for Vegetable Soup.
  • Lower the heat to a gentle simmer and cook for 25 minutes, until the potatoes are tender.
    Vegetable soup simmering in a pot with diced vegetables.
  • Add the green beans, corn, and peas. Simmer for another 5 minutes. Remove the bay leaves, add lemon juice, and adjust salt, pepper, and red pepper flakes to taste. Serve warm, garnished with parsley.
    Vegetable soup in a pot, garnished with fresh parsley.

Nutrition

Calories: 167kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 109mgFiber: 7g
Keyword Vegetable Soup
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