Easy Vegetable Soup Recipe


Servings: 8 servings 2 Tbsp olive oil 1 medium yellow onion, chopped 2 large carrots , chopped 1 cup chopped celery 28 oz canned diced tomatoes 60 oz vegetable broth,  low-sodium 3 medium potatoes, diced 1 cup green beans, chopped 3 bay leaves 2 tsp salt, or to taste 1 tsp ground black pepper 1 cup frozen sweet corn 1 cup frozen sweet peas 1/2 cup green onions, chopped 1/4 cup fresh parsley, chopped


Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil.

Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.

Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.

Once the vegetables are tender, add corn, sweet peas, green onion, and parsley.

Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

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