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Simple Vegetable Soup

Adding vegetables based on cooking time prevents mushy peas and crunchy potatoes - it's basic but people mess this up constantly. Frozen corn and peas go in last since they're already blanched and just need warming through.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 3 tbsp extra virgin olive oil
  • 2 medium onions diced
  • 5 medium carrots peeled and sliced
  • 4 celery ribs sliced
  • 5 cloves garlic minced
  • 2.5 tsp Italian seasoning
  • 2 tsp Diamond Crystal kosher salt
  • 3/4 tsp freshly ground black pepper
  • 4 Yukon gold potatoes peeled and diced
  • 2 cups chopped fresh green beans
  • 2 cans diced tomatoes 14.5 oz, undrained
  • 2 bay leaves
  • 9 cups low-sodium vegetable broth
  • 1.5 cups frozen corn
  • 1.5 cups frozen peas
  • 4 tbsp fresh lemon juice
  • 1/3 cup chopped fresh parsley

Instructions

  • Heat olive oil in large Dutch oven over medium-high heat.
  • Add onion, carrots, and celery; cook 5 minutes until softened.
  • Stir in garlic, Italian seasoning, salt, and pepper; cook 30 seconds.
  • Add potatoes, green beans, tomatoes, bay leaves, and broth.
  • Bring to boil, reduce heat, cover and simmer 20 minutes until potatoes are tender.
  • Add corn and peas; cook 5-7 minutes more.
  • Remove from heat, discard bay leaves, stir in lemon juice and parsley.

Notes

Use low-sodium broth to control salt level. Soup can be stored in refrigerator up to 5 days.