Description
This easy vegetable soup is a hearty and healthy meal perfect for any day. It combines a variety of fresh and canned vegetables simmered in a savory tomato broth, enhanced with Italian seasoning and fresh parsley. Ready in just 30 minutes, it’s a comforting and nutritious option for lunch or dinner.
Ingredients
Sauté Ingredients
- 1 Tablespoon olive oil or butter
- 1 small yellow onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced
Main Ingredients
- 1 (28 oz) can diced tomato
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (16 oz) bag frozen mixed vegetables
- 2 russet potatoes, diced into 1/2 inch pieces
- 2 teaspoons Italian seasoning
- Kosher salt and pepper to taste
- 4-6 cups vegetable broth
Finishing Ingredients
- 2 Tablespoons lemon juice (about 1/2 a lemon)
- 1/4 cup fresh parsley, finely chopped
For Serving
- Red pepper flakes
- Parmesan cheese
- Fresh herbs
- Crusty bread
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped celery. Cook them until soft and the onion becomes translucent, about 2-3 minutes. Then add the minced garlic and cook for an additional minute until the garlic is fragrant.
- Add Main Ingredients and Simmer: Stir in the diced tomatoes, tomato sauce, drained chickpeas, frozen mixed vegetables, diced potatoes, Italian seasoning, and 4 cups of vegetable broth. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes or until the potatoes are fork-tender.
- Season and Adjust Consistency: Stir in kosher salt, pepper, lemon juice, and fresh chopped parsley. If the soup is too thick, add up to 2 more cups of vegetable broth to reach your preferred consistency. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with red pepper flakes, parmesan cheese, fresh herbs, and serve with crusty bread if desired. Enjoy warm.
Notes
- You can vary the mixed vegetables based on what you have available, such as peas, carrots, and green beans.
- For a vegan version, skip the parmesan cheese or use a plant-based alternative.
- Adjust the amount of broth depending on how thick or thin you prefer your soup.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding lemon juice at the end brightens the flavors without adding acidity during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
