Easy Vegetable Soup

• servings: 8 servings
• total time: 50 minutes

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

½ teaspoon freshly ground black pepper

3 Yukon gold potatoes (peeled and diced)

1 ½ cups chopped fresh green beans

2 (14.5 ounce) cans diced tomatoes

2 bay leaves

6 to 8 cups low-sodium vegetable broth (depending on how brothy you'd like it)

1 cup frozen corn

1 cup frozen peas

2 to 3 tablespoons fresh lemon juice

¼ cup chopped fresh parsley

Directions

Saute vegetables

Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.

Add more vegetables

Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.

Add frozen vegetables

Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.

Stir and serve

Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.

Nutrition

• Calories: 176 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 480 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 6 g