Description
A hearty and healthy easy vegetable soup packed with fresh vegetables, herbs, and a flavorful broth. This comforting soup is perfect for a wholesome meal any day of the week, combining potatoes, carrots, green beans, peas, corn, tomatoes, and leafy greens in a savory Italian-seasoned broth.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 medium potatoes, diced (Yukon gold or red)
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
- 1 cup green peas
- 2 cups spinach or kale, chopped
- 1 can (14.5 oz) diced tomatoes with juice
Liquids & Broth
- 4 cups vegetable broth (low sodium preferred)
Oils & Seasonings
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Cook root vegetables: Stir in the sliced carrots and diced potatoes. Cook for another 5 minutes, stirring occasionally to start softening the vegetables.
- Add liquids and seasonings: Pour in the vegetable broth, diced tomatoes with their juice, bay leaf, and Italian seasoning. Bring the mixture to a gentle boil to start combining flavors.
- Simmer vegetables: Reduce heat to low and let the soup simmer uncovered for 20 minutes, or until the potatoes and carrots are nearly tender.
- Add remaining vegetables: Stir in the green beans, peas, corn, and chopped spinach or kale. Continue simmering for 5-7 minutes until all vegetables are tender and greens are wilted.
- Finish and serve: Remove the bay leaf, then taste the soup and season with salt and pepper as needed. Let the soup rest for a few minutes before ladling into bowls to serve.
Notes
- Use low sodium vegetable broth to better control salt levels.
- Spinach or kale can be substituted depending on preference.
- Add fresh herbs like parsley or basil for an extra flavor boost before serving.
- For a thicker soup, blend a portion of the soup and stir it back in.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
