Ingredients
Aromatics:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
Vegetables:
- 2 large carrots, chopped
- 1 cup chopped celery
- 28 oz canned diced tomatoes (with juice)
- 60 oz low-sodium vegetable broth
- 3 medium potatoes, diced
- 1 cup green beans, chopped
- 3 bay leaves
Seasonings:
- 2 teaspoons salt (or to taste)
- 1 teaspoon ground black pepper
Frozen Additions:
- 1 cup frozen sweet corn
- 1 cup frozen sweet peas
- ½ cup green onions, chopped
- ¼ cup fresh parsley, chopped
Instructions
- Sauté the Aromatics: Heat olive oil in a large soup pot or Dutch oven. Add onions and carrots and sauté for 6-8 minutes, until golden brown.
- Add Vegetables & Broth: Add celery, diced tomatoes with juice, vegetable broth, diced potatoes, green beans, bay leaves, salt, and black pepper. Stir to combine.
- Simmer the Soup: Bring to a boil, then reduce heat to low and simmer for 25 minutes until vegetables are tender.
- Add Frozen Vegetables & Herbs: Stir in frozen corn, sweet peas, green onions, and parsley. Simmer for an additional 5-8 minutes.
- Taste & Adjust Seasoning: Taste the soup and adjust seasoning with more salt or pepper if needed.
- Serve & Enjoy: Ladle soup into bowls and serve with crusty bread or as a standalone meal.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
- Customization: Add greens like spinach or kale, or swap in quinoa or lentils for added protein.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
