Vegetable Soup
Warm up with a bowl of this easy Vegetable Soup ... it's packed with veggies and tons of flavor!
Servings: 6 to 8 servings
Calories: 175kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, thinly sliced
- 1 large stalk celery, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 2 cups chopped red potatoes
- 1 ½ cups frozen green beans
- ⅔ cup frozen corn
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 medum zucchini, quartered and sliced (about 2 cups)
- ⅔ cup frozen peas
- ⅓ cup chopped Italian parsely leaves
- kosher salt
- pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery to oil. Season with salt and pepper, then cook until veggies start to soften (about 5 minutes).
- Increase heat to medium-high, then add mushrooms. Cook until mushrooms and veggies start to brown, stirring frequently.
- Mix in garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, tomatoes, potatoes, green beans, corn, basil, oregano, and bay leaf. Bring to a boil, then reduce heat to a simmer.
- Cook soup until potatoes are almost (but not fully) tender (about 10 minutes).
- Stir in zucchini and cook for 5 minutes.
- Add frozen peas and cook until soup is heated through and all veggies are tender. Remove bay leaf.
- Season soup generously with salt and pepper; stir in fresh parsley.
- Serve soup hot. Enjoy!
Notes
This soup is easy (and fun) to customize! Check out the info before the recipe for lots of tips and variations.
Nutrition
Calories: 175kcal
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