This healthy and hearty homemade vegetable soup is comforting and good for you! Enjoy a bowl for lunch or dinner!
- 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
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.
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.
Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.
Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.
Calories: 145kcal, Carbohydrates: 26g, Protein: 5g, Fat: 3g, Sodium: 321mg, Potassium: 774mg, Fiber: 5g, Sugar: 4g, Vitamin A: 3740IU, Vitamin C: 45.5mg, Calcium: 69mg, Iron: 4.5mg