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Vegetable Soup Recipe

Vegetable Soup Recipe (Seriously the Best!)

If I’m being honest, vegetable soup used to be one of those things I thought I should love but never really liked—until I figured out how to make it my way. Now it’s a weekly lifesaver in our house: nourishing, light but filling, and endlessly forgiving when life (or my fridge) gets chaotic. This version is sautéed with garlic and Italian seasoning, simmered in a good vegetable broth, and finished with a splash of lemon and fresh parsley that brightens everything right up
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 –3 carrots peeled and sliced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 –2 teaspoons Italian seasoning or a mix of dried basil + oregano
  • Salt & freshly ground black pepper to taste
  • 3 medium potatoes peeled and cut into 1-inch cubes (or 2 medium sweet potatoes)
  • 1 cup fresh green beans trimmed and cut into 1-inch pieces (or 1 cup frozen)
  • 1 14 oz can diced tomatoes (with juices)
  • 6 cups good-quality vegetable broth use low-sodium if watching salt
  • 1 cup frozen corn optional
  • 1 cup frozen peas optional
  • 2 tablespoons fresh lemon juice about ½ lemon
  • ¼ cup fresh parsley chopped (or to taste)
  • Optional add-ins: handful of chopped kale or spinach add near the end, 1 can drained white beans for protein, cooked lentils, or a spoonful of pesto to finish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Chef’s knife and cutting board
  • Measuring cups & spoons
  • Ladle for serving

Method
 

  1. Sauté the flavor base. Heat 2 tablespoons olive oil over medium-high heat in a large pot. Add the diced onion, carrots, and celery. Sauté 4–5 minutes until they start to soften and the onions are translucent. This little bit of browning adds so much flavor — don’t rush it.
  2. Add garlic & herbs. Toss in the minced garlic, Italian seasoning, a good pinch of salt, and black pepper. Sauté another 30 seconds until fragrant. This is when the aroma fills the kitchen and the kids suddenly come wandering in.
  3. Build the soup. Add the cubed potatoes, green beans (or your chosen fresh veg), canned diced tomatoes with their juices, and the vegetable broth. Stir, bring to a gentle boil, then reduce to a simmer. Cover and cook for about 18–20 minutes, or until the potatoes are fork-tender.
  4. Finish with frozen veg. Stir in frozen peas and corn (if using). Simmer for another 5–7 minutes until everything is heated through. Frozen veggies keep their color and texture best if added later in the cooking.
  5. Brighten & serve. Remove from heat and stir in fresh lemon juice and chopped parsley. Taste and adjust salt and pepper. Ladle into bowls and serve with crusty bread or a grilled cheese for the kids.

Notes

My secret — don’t skip the lemon!

That final squeeze of lemon shifts this from “nice” to “wow.” It wakes up the broth and balances the savory, soft veg. I always keep a lemon in the fridge just for this.