Description
A warm, nourishing bowl of comfort packed with vibrant vegetables, herbs, and a splash of lemon perfect for cozy nights and meal prep.
Ingredients
Units
Scale
- 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
- 1/2 teaspoon freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1 1/2 cups chopped fresh green beans
- 2 (14.5 oz) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Add diced onion, carrots, and celery. Cook for 4–5 minutes until soft and fragrant. Stir in garlic, Italian seasoning, salt, and black pepper. Cook for another 30 seconds.
- Stir in the potatoes, green beans, diced tomatoes (with their juices), bay leaves, and 6–8 cups of broth. Bring to a boil, then reduce heat to low. Cover and let simmer for about 20 minutes, or until potatoes are fork-tender.
- Add the corn and peas. Let the soup simmer uncovered for 5–7 more minutes.
- Turn off the heat. Stir in the lemon juice and fresh parsley. Taste and adjust seasoning—add more salt, pepper, or lemon if needed.
- Ladle into bowls and serve warm. A sprinkle of black pepper or grated Parmesan on top is a lovely final touch.
Notes
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stove or in the microwave. Customize with seasonal veggies or protein like beans or tofu. Don’t skip the fresh lemon and parsley they brighten the entire dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
