This healthy and hearty homemade vegetable soup is comforting and good for you! Enjoy a bowl for lunch or dinner!
5 from 8 votes
Prep Time 20mins
Cook Time 45mins
Total Time 1hr5mins
1medium yellow onion,chopped
1red bell pepper,seeds removed and chopped
6Yukon gold potatoes,chopped (about 2 cups)
3(14.5 oz) cans vegetable broth
28ozdiced tomatoes(can use fire roasted tomatoes)
1 1/2cupsfrozen green beans
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.
Feel free to add in a tablespoon of red wine vinegar, balsamic vinegar, or fresh lemon juice for added flavor. You can also garnish the soup with fresh parmesan cheese and fresh herbs.