There’s just something about a bowl of warm soup on a chilly day, isn’t there? And this EASY VEGETABLE SOUP? It’s like a big hug in a bowl! Seriously, I’ve been making this for years, tweaking it here and there, and I’ve finally landed on the perfect, most comforting version. What I really love is how ridiculously simple it is to throw together – no fancy techniques or hard-to-find ingredients. Just good, honest veggies simmered to perfection.
Plus, it’s healthy! I mean, we’re talking about a powerhouse of vitamins and nutrients packed into one delicious bowl. It’s my go-to when I want something nourishing but don’t want to spend hours in the kitchen. Trust me, even the pickiest eaters will slurp this one up!
Why You’ll Love This EASY VEGETABLE SOUP
Okay, so why *this* EASY VEGETABLE SOUP? Let me tell you! It’s:
- Super quick – like, weeknight-dinner quick!
- Crazy easy to make – even if you’re a beginner.
- Packed with all sorts of good-for-you nutrients.
- Totally customizable – throw in whatever veggies you have!
- Vegan, baby!
- And, best of all, it won’t break the bank.
It’s a Quick EASY VEGETABLE SOUP
Seriously, from chopping board to steaming bowl, you’re looking at under an hour. I’m talking maybe 15 minutes of prep, then just let it simmer away while you relax. Perfect for those nights when you’re starving but *cannot* be bothered.
A Nutritious EASY VEGETABLE SOUP
Think of all those amazing veggies swimming in one pot! Carrots, potatoes, green beans, corn, peas… it’s a vitamin explosion! You’re getting fiber, antioxidants, all sorts of good stuff. Feel good about what you’re eating, you know?
EASY VEGETABLE SOUP Ingredients
Alright, gather ’round, because here’s what you’ll need for this amazing EASY VEGETABLE SOUP. Don’t worry, it’s mostly stuff you probably already have!
- 2 tablespoons extra virgin olive oil – the good stuff!
- 1 medium onion, diced – about a cup’s worth.
- 4 medium carrots, peeled and sliced – I like ’em on the thicker side.
- 3 celery ribs, sliced – gives it that classic soup flavor.
- 4 garlic cloves, minced – because garlic makes everything better!
- 2 teaspoons Italian seasoning – my secret weapon!
- 1 teaspoon kosher salt – or to taste, of course.
- ½ teaspoon freshly ground black pepper – adds a little kick!
- 3 Yukon gold potatoes, peeled and diced – they get so creamy!
- 1 ½ cups chopped fresh green beans – or frozen, if you’re in a pinch.
- 2 (14.5 ounce) cans diced tomatoes – don’t drain ’em!
- 2 bay leaves – trust me on this one.
- 6 to 8 cups low-sodium vegetable broth – depending on how thick you like it.
- 1 cup frozen corn – adds a touch of sweetness.
- 1 cup frozen peas – for that pop of green.
- 2 to 3 tablespoons fresh lemon juice – brightens everything up!
- ¼ cup chopped fresh parsley – for garnish and flavor!
How to Make EASY VEGETABLE SOUP: Step-by-Step Instructions
Okay, ready to get cooking? This EASY VEGETABLE SOUP is so simple, I promise you’ll be a pro in no time! Just follow these steps, and you’ll have a delicious, comforting soup in under an hour.
Preparing the Base for Your EASY VEGETABLE SOUP
First things first, grab a big pot – like a Dutch oven or something similar. Heat up that olive oil over medium heat. Then, toss in your diced onion, sliced carrots, and celery. Cook ’em until they start to soften up – about 5-7 minutes. You want the onion to be translucent, you know? Now, add the minced garlic, Italian seasoning, salt, and pepper. Give it a quick stir and cook for another minute or so. Careful not to burn the garlic!
Simmering the EASY VEGETABLE SOUP
Alright, time to load up the flavor! Add the diced potatoes, chopped green beans, those canned diced tomatoes (don’t drain ’em!), bay leaves, and vegetable broth to the pot. Bring it all to a boil, then reduce the heat to low, cover it, and let it simmer for about 20 minutes. This is where the magic happens – all those flavors get to know each other and become best friends.
Finishing Your EASY VEGETABLE SOUP
Almost there! Stir in the frozen corn and peas. Let them cook for about 5 to 7 minutes, just until they’re heated through. Finally, stir in the fresh lemon juice and parsley. The lemon juice really brightens up the whole soup – don’t skip it! And that’s it! You’re ready to serve your amazing EASY VEGETABLE SOUP!
Tips for the BEST EASY VEGETABLE SOUP
Want to take your EASY VEGETABLE SOUP from good to *amazing*? Here are a few little tricks I’ve learned over the years!
- Don’t overcook the veggies! You want them tender, but not mushy. Nobody likes mushy soup!
- Taste as you go! Seriously, seasoning is key. Add more salt, pepper, or Italian seasoning to your liking.
- A splash of hot sauce adds a nice little kick if you’re feeling adventurous.
- Fresh herbs are your friend! Besides parsley, try adding a little thyme or rosemary. Yum!
EASY VEGETABLE SOUP Variations to Try
Okay, so you’ve made the basic EASY VEGETABLE SOUP – awesome! Now, wanna get a little crazy? Here are some fun ways to mix it up!
- Spice it up! A pinch of red pepper flakes or a dash of smoked paprika adds a totally different vibe.
- Add some greens! Spinach, kale, or even some chopped chard would be delicious. Just toss ’em in at the end.
- Pasta or beans? Yes, please! A cup of cooked ditalini or some cannellini beans makes it extra hearty.
- Swap out the potatoes! Sweet potatoes give it a sweeter, earthier flavor.
Serving Suggestions for Your EASY VEGETABLE SOUP
So, you’ve got a pot of gorgeous EASY VEGETABLE SOUP… now what? Well, let me tell you, it’s pretty darn good on its own, but here are a few ideas to make it a complete meal!
- Crusty bread for dipping? Always a winner!
- Grilled cheese sandwich on the side? Oh yeah!
- A simple side salad? Keeps things light and fresh.
Storing & Reheating Your EASY VEGETABLE SOUP
Got leftovers? Lucky you! This EASY VEGETABLE SOUP keeps like a champ. Just let it cool down, then pop it in an airtight container in the fridge. It’ll be good for about 3-4 days. When you’re ready for round two, reheat it on the stovetop over medium heat, or zap it in the microwave. Easy peasy!
Frequently Asked Questions About EASY VEGETABLE SOUP
Got questions about this EASY VEGETABLE SOUP? I got answers! Here are a few of the most common things people ask me. Don’t worry, there are no dumb questions when it comes to soup!
Can I Freeze EASY VEGETABLE SOUP?
Absolutely! This soup freezes beautifully. Just let it cool completely, then pour it into freezer-safe containers or bags. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, or use the defrost setting on your microwave. Easy, right?
Can I Add Meat to This EASY VEGETABLE SOUP Recipe?
Sure thing! If you’re not vegan, feel free to add some cooked chicken, sausage, or ground beef. I’d recommend browning it in the pot before you add the veggies. You might need to adjust the cooking time a bit, just make sure the meat’s cooked through!
What Other Vegetables Can I Use in EASY VEGETABLE SOUP?
The sky’s the limit! Seriously, this soup is super versatile. Try adding zucchini, bell peppers, mushrooms, or even some butternut squash. Just toss ’em in with the other veggies and simmer away! Use what you have on hand. It’s a great way to clean out the fridge!
Nutritional Information for EASY VEGETABLE SOUP
Okay, just a heads-up: the nutrition info can vary *a lot* depending on the exact ingredients and brands you use. So, this is just an estimate, okay?
Make This EASY VEGETABLE SOUP Today!
Seriously, what are you waiting for? Get in the kitchen and whip up a batch of this amazing EASY VEGETABLE SOUP! And hey, if you try it, leave a comment and let me know what you think! Don’t forget to rate the recipe, and share it with your friends!
Incredibly Good EASY VEGETABLE SOUP in Under 1 Hour
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Description
This easy vegetable soup is packed with nutrients and flavor. It’s simple to make and perfect for a healthy meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1 1/2 cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Heat the oil in a large pot. Add the onion, carrots, and celery. Cook until softened. Add the garlic, Italian seasoning, salt, and pepper. Cook briefly.
- Add the potatoes, green beans, tomatoes, bay leaves, and broth. Bring to a boil, then simmer for 20 minutes.
- Add the corn and peas. Cook for 5 to 7 minutes.
- Stir in the lemon juice and parsley. Serve hot.
Notes
- Adjust the amount of broth for your desired consistency.
- Feel free to add other vegetables you enjoy.
- For a heartier soup, add cooked pasta or beans.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
