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The Best Vegetable Soup for Easy Cozy Family Dinner Nights

Healthy vegetable soup · Easy lunch or dinner · Cozy, colorful, and meal-prep friendly
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Soup Base
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 medium carrots peeled and sliced
  • 3 celery ribs sliced
  • 4 garlic cloves minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • For the Vegetables and Broth
  • 3 Yukon Gold potatoes peeled and diced
  • 1 1/2 cups fresh green beans trimmed and chopped
  • 2 cans diced tomatoes 14.5 ounces each
  • 2 bay leaves
  • 6 to 8 cups low-sodium vegetable broth depending on how brothy you like your soup
  • 1 cup frozen corn
  • 1 cup frozen peas
  • For Finishing
  • 2 to 3 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley chopped

Method
 

  1. Sauté the first vegetables
  2. Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
  3. Add the onion, carrots, and celery. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
  4. Add the aromatics
  5. Stir in the garlic, Italian seasoning, salt, and black pepper.
  6. Cook for about 30 seconds, just until the garlic smells fragrant.
  7. Add the hearty vegetables
  8. Add the diced potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth.
  9. Stir everything together and bring the soup to a boil.
  10. Simmer until tender
  11. Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes.
  12. The potatoes should be tender but not falling apart.
  13. Stir in the frozen vegetables
  14. Add the frozen corn and peas.
  15. Cook for another 5 to 7 minutes, or until the vegetables are hot and tender.
  16. Finish with lemon and herbs
  17. Turn off the heat and remove the bay leaves.
  18. Stir in the fresh lemon juice and chopped parsley. Taste and adjust the salt and pepper as needed.
  19. Serve warm
  20. Ladle the vegetable soup into bowls and serve with extra parsley, cracked black pepper, or a small drizzle of olive oil if desired.