Description
A cozy and comforting vegetable soup that comes together in just 30 minutes, perfect for a nutritious weeknight dinner.
Ingredients
Scale
- 2 tbsp Olive Oil
- 180g Chopped Yellow Onion
- 240g Peeled & Chopped Carrots
- 150g Chopped Celery
- 4 Garlic Cloves, Minced
- 2 Cans (410g each) Low-Sodium Veggie or Chicken Broth
- 2 Cans (410g) Diced Tomatoes (Undrained)
- 450g Peeled Potatoes, Chopped
- 15g Chopped Parsley
- 2 Bay Leaves
- 1.5g Dried Thyme
- Salt + Black Pepper, to taste
- 180g Green Beans (Frozen or Fresh)
- 150g Corn (Frozen or Fresh)
- 120g Peas (Frozen or Fresh)
Instructions
- Heat the olive oil in a large pot over medium heat. Toss in the chopped onion, carrots, and celery. Sauté until the veggies begin to soften.
- Stir in the minced garlic and cook until fragrant for about 30 seconds.
- Add the broth, diced tomatoes, chopped potatoes, bay leaves, thyme, and a couple pinches of salt and pepper. Bring to a boil.
- Reduce the heat and let it gently simmer for about 10 minutes until the potatoes are halfway done.
- Add the green beans and continue to let it simmer for another 15-20 minutes until the potatoes are tender.
- Stir in the corn and peas and let them simmer for another 5 minutes. Adjust seasoning if needed.
- Spoon the soup into bowls and garnish with fresh parsley. Enjoy!
Notes
This soup is great for utilizing leftover vegetables. Serve with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg