Description
This Homestyle Vegetable Soup is bursting with flavor, featuring fresh veggies and wholesome ingredients. Perfect for a quick dinner or a comforting healthy meal, it’s a delightful homemade dish everyone will enjoy!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 ribs celery, diced
- 1 tablespoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 6 cups (48 ounces) vegetable broth
- 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 can (15.5 ounces) Great Northern beans, drained, rinsed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup (165 g) frozen corn
- 2 cups (60 g) fresh baby spinach, or chopped kale
- 1 tablespoon lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 1 minute. Stir in the tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly.
- Pour in the vegetable broth and fire-roasted tomatoes with their juices. Add the diced potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15 to 18 minutes, or until the potatoes are nearly tender.
- Stir in the beans, green beans, and corn. Simmer uncovered for 8 to 10 minutes, or until the green beans are tender.
- Stir in the spinach and cook for 1 to 2 minutes, or until wilted. If using kale, cook until tender, about 3 to 5 minutes.
- Remove the pot from the heat. Stir in the lemon juice and parsley. Add salt to taste.
- Serve hot.
Notes
Feel free to add your favorite vegetables for variety.
Leftover soup can be stored in the fridge for 3-4 days.
This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg