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–+ servings
Vegetable Soup

Wholesome Vegetable Soup That Warms Your Soul

A nourishing and customizable vegetable soup that's low in calories yet rich in flavor, perfect for any day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil or any neutral oil.
  • 1 medium Onion Diced.
  • 2 medium Carrots Peeled and sliced.
  • 2 stalks Celery Sliced.
  • 3 cloves Garlic Minced.
  • 2 teaspoons Italian Seasoning Optional to make fresh using herbs like basil and oregano.
  • 1 teaspoon Kosher Salt Adjust based on taste.
  • 1/2 teaspoon Black Pepper Freshly ground is best.
For the Bulk
  • 3 medium Yukon Gold Potatoes Peeled and diced.
  • 1 cup Fresh Green Beans Chopped.
  • 14.5 ounces Diced Tomatoes Use canned or fresh as preferred.
  • 2 leaves Bay Leaves Remove before serving.
  • 6 cups Low-Sodium Vegetable Broth Adjust for preferred thickness.
For Extras
  • 1 cup Frozen Corn Can substitute with frozen peas.
  • 1 cup Frozen Peas Optional to use fresh.
  • 1 tablespoon Fresh Lemon Juice Can substitute with lime.
  • 1/4 cup Fresh Parsley For garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add diced onion, sliced carrots, and celery, stirring for 4-5 minutes until softened and fragrant. Toss in minced garlic, Italian seasoning, kosher salt, and black pepper, sautéing for an additional 30 seconds until the garlic is aromatic.
  2. Add diced Yukon Gold potatoes, chopped green beans, diced tomatoes, bay leaves, and 6 cups of low-sodium vegetable broth into the pot. Stir well, bring to a rolling boil, reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
  3. Stir in 1 cup of frozen corn and 1 cup of frozen peas. Continue to cook for an additional 5-7 minutes, until heated through.
  4. Once heated, remove bay leaves and squeeze in the juice of one fresh lemon, stirring well. Garnish with chopped fresh parsley and serve the soup warm.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust seasoning to your taste throughout the cooking process.

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