Easy Vegetable Soup Flavor (Printable Version)
A hearty blend of potatoes, carrots, and beans simmered with herbs for a nourishing bowl.
# What You'll Need:
01 -
2 tablespoons extra virgin olive oil
02 -
1 medium onion, diced
03 -
4 medium carrots, peeled and sliced
04 -
3 celery ribs, sliced
05 -
4 garlic cloves, minced
06 -
2 teaspoons Italian seasoning
07 -
1 teaspoon kosher salt
08 -
0.5 teaspoon freshly ground black pepper
09 -
3 Yukon Gold potatoes, peeled and diced
10 -
1.5 cups fresh green beans, chopped
11 -
2 cans (411 grams each) diced tomatoes
12 -
2 bay leaves
13 -
1.5 to 2 litres low-sodium vegetable broth
14 -
1 cup frozen corn
15 -
1 cup frozen peas
16 -
2 to 3 tablespoons fresh lemon juice
17 -
0.25 cup fresh parsley, chopped
# Step-by-Step Guide:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion, carrots, and celery, and sauté for 4 to 5 minutes until vegetables are softened. Add minced garlic, Italian seasoning, kosher salt, and black pepper; cook for 30 seconds, stirring frequently.
02 -
Add diced potatoes, chopped green beans, diced tomatoes with their juices, bay leaves, and vegetable broth. Stir thoroughly and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are just fork-tender.
03 -
Add frozen corn and peas to the pot, stir gently, and cook uncovered for 5 to 7 minutes until heated through.
04 -
Remove the pot from heat. Stir in fresh lemon juice and chopped parsley. Ladle soup into bowls and serve immediately.
# Additional Notes:
01 -
For a more pronounced peppery flavor, increase black pepper to 1 teaspoon either during cooking or as a finishing touch at serving.