Description
A comforting and nutritious vegetable soup that is simple to make and perfect for a light meal.
Ingredients
Scale
- 2 tbsp olive oil
- 180g chopped yellow onion
- 240g peeled and chopped carrots
- 150g chopped celery
- 4 garlic cloves, minced
- 2 cans (410g each) low-sodium veggie or chicken broth
- 2 cans (410g) diced tomatoes (undrained)
- 450g peeled potatoes, chopped
- 15g chopped parsley
- 2 bay leaves
- 1.5g dried thyme
- Salt and black pepper, to taste
- 180g green beans (frozen or fresh)
- 150g corn (frozen or fresh)
- 120g peas (frozen or fresh)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until they are slightly golden.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the broth, undrained diced tomatoes, chopped potatoes, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer. Cover the pot and cook for 10 minutes.
- After 10 minutes, add in the green beans. Continue to simmer for another 15 to 20 minutes, until the potatoes are tender.
- Stir in the corn and peas and simmer for 5 more minutes.
- Adjust the seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Notes
This soup can be customized with any vegetables on hand. For a brighter flavor, add a squeeze of lemon juice before serving.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg