Best Vegetable Soup Recipe
Quick and easy vegetable soup recipe made in one pot in less than 1 hour, using simple ingredients. It's healthy, packed with vegetables and Italian herbs and spices.
Servings: 7 Servings
Calories: 137kcal
Ingredients
- 3 tablespoon Olive oil
- 1 Onion Medium size, finely chopped
- 4 Carrots Long, peeled, roughly chopped
- 3 Celery sticks Roughly chopped
- 1 tablespoon Ginger Finely minced
- 2.5 tablespoon Garlic Finely minced
- 4 cans Vegetable broth Or chicken broth, Low sodium, 14.5 oz cans
- 2 cans Diced tomatoes 14.5 oz cans
- 3 Potatoes Medium size, Peeled, Cut into 1 inch cubes
- 2 Bay leaves
- ⅓ cup Parsely Fresh, Roughly chopped
- ½ teaspoon Thyme Dried
- 1 teaspoon Oregano Dried
- ½ teaspoon Rosemary Dried
- Salt To taste
- Pepper To taste
- ½ teaspoon Red chili flakes Optional
- ¾ cup Green beans Frozen
- ¼ cup Corn Frozen
- ¾ cup Peas Frozen
Instructions
- Add oil in a large nonstick pot and heat it over medium high heat.
- Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
- Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
- Bring to a boil.
- Then, add green beans and reduce heat.
- Cover and cook for about 20 minutes until potatoes become tender.
- Add corn and peas and cook for about 10 minutes.
- Serve and enjoy!
Video
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 137kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Sodium: 802mg | Potassium: 863mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6675IU | Vitamin C: 33.9mg | Calcium: 103mg | Iron: 4.7mg