Vegetable Soup

5 from 4 ratings

from kristineskitchenblog.com

This Vegetable Soup is hearty, deliciously seasoned, and loaded with healthy vegetables. It's easy to make and easily customizable to use up whatever veggies you have on hand.

Prep Time30

Cook Time25

Total Time55

Servings: servings

Calories: 176kcal

Ingredients

3 tablespoons olive oil
1 ½ cups chopped yellow onion 1 small onion
3 ribs celery chopped
3 carrots sliced into ¼-inch thick rounds or half rounds if large
½ pound Yukon gold potatoes chopped into ½-inch pieces
½ pound sweet potatoes peeled and chopped into ¾-inch pieces
4 cloves garlic minced
4 cups low sodium vegetable broth
1 cup chopped green beans (1-inch pieces) fresh or frozen
14.5 ounces canned fire roasted diced tomatoes
2 teaspoons Italian seasoning
1 teaspoon sweet paprika
¾ teaspoon salt or to taste
¼ teaspoon black pepper
2 bay leaves
¾ cup frozen peas no need to thaw

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion and celery and cook, stirring often, until they begin to soften, about 4-5 minutes.
Add the carrots, gold potatoes and sweet potatoes to the pot and cook, stirring often, for 3 minutes.
Add the garlic to the pot and cook, stirring, for 1 minute.
Pour in the vegetable broth. Stir and scrape up any bits that are stuck to the bottom of the pot.
Stir in the green beans, fire roasted diced tomatoes, Italian seasoning, paprika, salt, pepper and bay leaves.
Bring the pot to a simmer and then reduce the heat to a low simmer. Cover and simmer for 20 minutes, until the vegetables are almost tender.
Stir in the frozen peas, cover the pot and simmer for 5 more minutes, until the vegetables are tender. Serve.

Video

Notes

Store leftover vegetable soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
You can use just about any veggie that you have on hand in this recipe. Besides the vegetables listed in the recipe above, try butternut squash, zucchini, bell peppers or corn.
Feel free to add a can of white beans, chickpeas or red kidney beans to the soup for added protein.

Nutrition

Nutrition information is only an estimate.