Description
Looking for a delicious Vegetable Soup Recipe? Discover a tasty and healthy option to try tonight!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 3 carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves, minced
- 2 medium potatoes, peeled and cubed (about 2 cups)
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 zucchini, diced (about 1 cup)
- 6 cups vegetable broth (low sodium preferred)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Step 1: Prepare the Base Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, stirring occasionally until the vegetables begin to soften, about 5-7 minutes. Don’t rush this step—these aromatics form the flavor foundation of your vegetable soup. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Step 2: Build the Soup Add the potatoes, diced tomatoes with their juice, bay leaves, thyme, oregano, and smoked paprika to the pot. Stir to combine, allowing the herbs to bloom in the hot oil for about 1 minute. Pour in the vegetable broth, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer.
- Step 3: Simmer and Season Let your vegetable soup simmer, partially covered, for about 15 minutes or until the potatoes are just beginning to soften. Add the kidney beans, green beans, corn, and zucchini to the pot. These vegetables cook more quickly, so adding them later prevents them from becoming mushy. Continue simmering for another 10-15 minutes until all vegetables reach your desired tenderness. Season with salt and pepper to taste.
- Step 4: Finish and Serve Remove the pot from heat and discard the bay leaves. Stir in the fresh lemon juice if using—this brightens all the flavors without making the soup taste lemony. Ladle your vegetable soup into bowls and garnish generously with freshly chopped parsley. For an extra touch of richness, consider adding a swirl of good olive oil or a sprinkle of grated Parmesan cheese just before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg