Easy Vegetable Soup: A Comforting One-Pot Delight
A comforting one-pot vegetable soup packed with nutrients and flavor.
Ingredients
Scale
- 2 tablespoonsolive oil
- 1medium yellow onion, diced
- 3garlic cloves, minced
- 2medium carrots, sliced
- 2celery stalks, chopped
- 2medium potatoes, peeled and cubed
- 1 cupgreen beans, cut into1-inch pieces
- 1 cupcorn kernels
- 1 cuppeas
- 1can (15 oz) diced tomatoes, with juice
- 6 cupslow-sodium vegetable broth
- 1 teaspoondried thyme
- 1 teaspoondried basil
- 1bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Begin by heating the olive oil in a large soup pot over medium heat. Once hot, introduce the diced onion, sautéing it for about 3 to 4 minutes until it’s softened and fragrant.
- Add minced garlic along with the sliced carrots and chopped celery. Cook these vegetables for an additional 5 minutes; you want them slightly tender but still vibrant.
- Toss in the cubed potatoes and cut green beans to the pot. Allow them to cook for another 2 to 3 minutes.
- Stir in the can of diced tomatoes (including the juice), followed by the low-sodium vegetable broth. Add the dried thyme, dried basil, bay leaf, and season with salt and pepper. Bring the mixture to a vigorous boil.
- Lower the heat, cover the pot, and let it simmer gently for 20 to 25 minutes. This allows the vegetables to soften and the flavors to intertwine.
- Add the corn and peas to the mix, and let the soup simmer for another 5 to 7 minutes until heated through. Remove the bay leaf, adjust the seasoning, and garnish with freshly chopped parsley before serving.
Notes
Store leftover soup in an airtight container in the fridge for up to 5 days, or freeze leftovers in portions for up to 3 months.
Nutrition
- Calories: 150 kcal
- Protein: 5 g