A hearty and healthy vegetable soup recipe loaded with fresh vegetables, herbs, and zesty lemon for the perfect one-pot comfort meal.

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

½ teaspoon freshly ground black pepper

3 Yukon gold potatoes, peeled and diced

1 ½ cups chopped fresh green beans

2 (14.5 oz) cans diced tomatoes

2 bay leaves

6–8 cups low-sodium vegetable broth

1 cup frozen corn

1 cup frozen peas

2–3 tablespoons fresh lemon juice

¼ cup chopped fresh parsley

1. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Saute 4–5 minutes until softened.

2. Add the garlic, Italian seasoning, salt, and pepper; cook 30 seconds.

3. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Add the corn and peas. Cook another 5–7 minutes.

5. Remove from heat, stir in lemon juice and parsley. Serve warm.

For extra flavor, add a spoonful of tomato paste or a sprinkle of red pepper flakes. Leftovers taste even better the next day!

Keywords: vegetable soup recipe, easy vegetable soup, healthy winter soup, gluten-free soup