How do you make easy vegetable soup from scratch?

Saute 1 diced onion, 4 sliced carrots, and 3 sliced celery ribs in 2 tablespoons olive oil for 4 to 5 minutes until softened, then add 4 minced garlic cloves, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper for 30 seconds. Add 3 diced Yukon Gold potatoes, 1 1/2 cups chopped green beans, 2 cans diced tomatoes, 2 bay leaves, and 6 to 8 cups low-sodium vegetable broth, bring to a boil, then cover and simmer on low for 20 minutes until the potatoes are just fork tender. Stir in 1 cup frozen corn and 1 cup frozen peas and cook 5 to 7 minutes longer, then turn off the heat and stir in 2 to 3 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley. The recipe makes 8 servings in 50 minutes total.

What vegetables go in vegetable soup?

This soup uses onion, carrots, celery, Yukon Gold potatoes, fresh green beans, canned diced tomatoes, frozen corn, and frozen peas for a balanced mix of sweet, savory, and tender vegetables. The fresh vegetables provide the main body, while the frozen vegetables add convenience and the tomatoes add body and mild tang. You can also use zucchini, sweet potato, radish, kale, or spinach to use up vegetables on hand. Keep the onion, carrot, celery, potato, tomato, and broth base so the soup keeps its intended flavor and texture.

How do you keep vegetables from getting mushy in vegetable soup?

Add vegetables in order of cooking time and keep the soup at a gentle simmer rather than a hard boil. Saute the onion, carrots, and celery first, then simmer the potatoes and green beans with the tomatoes and broth for 20 minutes until the potatoes are just fork tender. Add frozen corn and peas only for the last 5 to 7 minutes so they stay bright and firm, and add leafy greens such as spinach or kale at the very end. Cut dense vegetables to a similar size so carrots and potatoes finish at the same time.

Can you freeze vegetable soup and how long does it last?

Yes, let the soup cool, then store it in an airtight container in the refrigerator for 4 to 5 days. For longer storage, freeze the cooled soup in a freezer-safe container or a silicone freezing tray for pre-made servings for up to 3 months. Reheat a single serving in the microwave for 1 to 2 minutes until warmed through, or warm a larger batch in a pot on the stovetop until steaming hot throughout. Thin it with a little broth or water if it has thickened during storage.

Easy Vegetable Soup with Lemon and Fresh Herbs

Name: Easy Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, diced; 4 medium carrots, peeled and sliced; 3 celery ribs, sliced; 4 garlic cloves, minced; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 3 Yukon gold potatoes, peeled and diced; 1 ½ cups fresh green beans, chopped; 2 (14.5 ounce) cans diced tomatoes; 2 bay leaves; 6 to 8 cups low-sodium vegetable broth, depending on how brothy you’d like it; 1 cup frozen corn; 1 cup frozen peas; 2 to 3 tablespoons fresh lemon juice; ¼ cup fresh parsley, chopped

Ingredients

Scale

Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, diced
4 medium carrots, peeled and sliced
3 celery ribs, sliced
4 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 Yukon gold potatoes, peeled and diced
1 ½ cups fresh green beans, chopped
2 (14.5 ounce) cans diced tomatoes
2 bay leaves
6 to 8 cups low-sodium vegetable broth, depending on how brothy you’d like it
1 cup frozen corn
1 cup frozen peas
2 to 3 tablespoons fresh lemon juice
¼ cup fresh parsley, chopped

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Instructions

Instructions
1-Saute the veggies: Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
2-Add more veggies: Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
3-Add the frozen veggies: Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
4-Serve: Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.

Author: Camille Hayes
Prep Time: 15 min
Cook Time: 35 min
Method: stovetop

Nutrition

Serving Size: 1 serving
Calories: 176 kcal
Sugar: 8 g
Sodium: 480 mg
Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 32 g
Fiber: 7 g
Protein: 6 g