This easy vegetable soup recipe is loaded with fresh veggies and has amazing flavor. It's hearty, comforting and tastes so much better than store-bought.
2smallred potatoes or Yukon Goldcut into ½-inch cubes
1medium zucchinicut into ½-inch chunks
12ozfresh green beanschopped
2cupsfrozen corn
1Tablespoonlemon juice
Fresh thyme and/or chopped parsleyfor topping
Instructions
Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.
Add Italian seasoning and cook 1 minute, stirring constantly. Add in tomatoes, broth, bay leaves, potatoes, zucchini, green beans and corn.
Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.
Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.
Video
Notes
Optional add-ins or toppings for more flavor:
grated Parmesan or a parmesan cheese rind - the rind can be added and removed at the same time as the bay leaves and grated parm is delicious on top
chopped kale or spinach -add in a handful of green when you have 5 minutes of cook time left
chickpeas or white beans - boost the protein by adding a drain and rinsed 15 oz can of chickpeas or white bean
curry powder, crushed red pepper or cayenne pepper - add a little spice and flavor by adding 1/2 teaspoon curry powder, 1/4 teaspoon crushed red pepper and/or a pinch of cayenne