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VEGETABLE SOUP overhead hero image on white cloth napkin warm natural lighting
Yesica Andrews

Vegetable Soup: Fresh and Irresistible Recipe Made Easy

This fresh and irresistible vegetable soup is easy to prepare and packed with wholesome ingredients. Perfect as a cozy meal, it combines garden-fresh vegetables in a flavorful broth that warms and nourishes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 3 carrots - peeled and chopped small
  • 2 celery stalks - chopped
  • 1 cup chopped yellow onion
  • 3 minced garlic cloves
  • 32 oz vegetable broth
  • 30 oz canned diced tomatoes - with liquid
  • 3 Yukon gold potatoes - peeled and chopped (about 2 cups chopped)
  • 1 cup chopped green beans - fresh or frozen
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 cup frozen corn
  • 1 cup frozen peas

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped carrots, celery, and onion. Sauté for 5-7 minutes until vegetables soften.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in vegetable broth and canned diced tomatoes with their liquid.
  5. Add chopped potatoes, green beans, Italian seasoning, salt, and black pepper to the pot.
  6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until potatoes are tender.
  7. Add frozen corn and peas, and cook for an additional 5 minutes.
  8. Taste and adjust seasoning if needed.
  9. Serve hot with crusty bread or your favorite side.

Notes

  • For a crock pot version, sauté the vegetables first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Leftovers store well in the refrigerator for up to 4 days.