Vegetable Soup

This light and fresh vegetable soup is perfect for the fall and winter months. Made with simple, everyday vegetables, this hearty soup is easy to customize and makes a great vegetarian main course.

Ingredients

• 4 carrots
• 3 ribs celery
• 1 medium onion
• 4 cloves garlic
• 3 yellow potatoes (Yukon Gold recommended)
• 1 ½ cups fresh green beans
• 2 tbsp olive oil
• ½ tsp black pepper
• 1 tsp kosher salt
• 2 tsp Italian seasoning
• 2 (14.5 oz) cans diced tomatoes
• 2 bay leaves
• 6-8 cups vegetable broth
• ¼ cup chopped fresh parsley
• 2-3 tbsp lemon juice
• 1 cup frozen peas
• 1 cup frozen corn

Preparation Time

• Total Time: ~1 hour
• Prep Time: ~30 minutes
• Cook Time: ~30 minutes
• Servings: 8

Step 1: Prep the Carrots, Celery, and Onion

Peel and slice four carrots.

Slice three ribs of celery.

Dice one medium onion.

Combine the carrots, celery, and onion in a prep bowl.

Step 2: Peel the Garlic and Chop the Potatoes and Green Beans

Smash and peel four garlic cloves.

Peel and chop three Yukon Gold potatoes into bite-sized pieces.

Chop 1 ½ cups of fresh green beans into bite-sized pieces.

Place the potatoes in a separate prep bowl and the green beans in another.

Step 3: Saute the Mirepoix Vegetables

Heat two tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

Add the carrots, celery, and onion to the pot.

Step 4: Add the Garlic and Seasonings

Sauté the vegetables for four to five minutes, until softened.

Mince the garlic cloves directly into the pot.

Add ½ teaspoon of black pepper, one teaspoon of kosher salt, and two teaspoons of Italian seasoning to the pot.

Step 5: Add the Potatoes, Green Beans, Diced Tomatoes, Bay Leaves, and Vegetable Broth, then Simmer

Add the potatoes and green beans to the pot.

Add two 14.5-ounce cans of diced tomatoes.

Add two bay leaves.

Pour in six to eight cups of vegetable broth.

Stir, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are fork-tender.

Step 6: Chop the Parsley and Juice the Lemon

Roughly chop ¼ cup of fresh parsley.

Juice one lemon to obtain two to three tablespoons of lemon juice.

Step 7: Add the Frozen Peas and Corn

Add one cup of frozen peas and one cup of frozen corn to the pot.

Simmer for five minutes, or until the frozen vegetables are cooked through.

Step 8: Add the Lemon Juice and Parsley, then Serve in Bowls

Turn off the heat.

Add the lemon juice and parsley to the pot.

Remove the bay leaves.

Ladle the soup into serving bowls.

Step 9: Store the Soup for Later in the Fridge or Freezer

Store leftover soup in the refrigerator for four to five days or in the freezer for up to three months.