Vegetable Soup
A delightful Vegetable Soup recipe perfect for any day of the week, packed with essential vitamins, minerals, and fiber. This hearty and vibrant soup is incredibly nutritious, easy to prepare, versatile, and flavorful, making it a staple in your home.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Dinner
- Method: Simmering
- Cuisine: American
- Diet: Vegan
Ingredients
2 tablespoons Olive oil
1 large Yellow onion, chopped
2 medium Carrots, peeled and diced
2 Celery stalks, diced
4 cloves Garlic, minced
2 large Potatoes, peeled and diced
1 cup Green beans, trimmed and cut into 1-inch pieces
1 cup Corn kernels
1 cup Frozen peas
1 (28-ounce) can Diced tomatoes, undrained
8 cups Vegetable broth
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 Bay leaf
1 teaspoon Salt
½ teaspoon Black pepper
¼ cup Fresh parsley, chopped (for garnish)
Instructions
- Prep Your Veggies: First, peel and chop all your vegetables as specified in the ingredient list
- Sauté Aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until they begin to softe
- Add Garlic and Spices: Stir in the minced garlic, dried oregano, and dried thyme. Cook for another minute
- Introduce Harder Vegetables & Tomatoes: Add the diced potatoes and can of diced tomatoes to the pot. Stir to combine
- Pour in Broth: Pour in the vegetable broth and add the bay leaf. Bring to a rolling boil
- Simmer Your Soup: Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes
- Add Softer Vegetables: Stir in green beans, corn, and frozen peas. Simmer uncovered for another 5-10 minutes
- Season and Finish: Remove bay leaf. Season with salt and black pepper to taste. Stir in fresh parsley just before serving
Notes
This soup freezes well; make a double batch for quick meals.
Find it online: https://onthatplate.com/vegetable-soup/