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Vegetable Soup

This healthy and hearty homemade vegetable soup is comforting and good for you! Enjoy a bowl for lunch or dinner!
Course Soup
Cuisine American
Keywords vegetable soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 145 kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 3 carrots chopped
  • 2 celery ribs chopped
  • 5 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 medium zucchini chopped
  • 6 Yukon gold potatoes chopped (about 2 cups)
  • 3 (14.5 oz) cans vegetable broth
  • 1 (28 oz) can diced tomatoes
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions

  1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.
  2. Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.
  3. Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
  4. Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.