Description
A hearty and wholesome vegetable soup featuring a medley of fresh and starchy vegetables simmered with fragrant herbs and spices in a savory vegetable broth. Perfect for a comforting meal that’s both nourishing and flavorful.
Ingredients
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 ½ cups chopped yellow onion (1 small onion)
- 3 ribs celery, chopped
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
- ½ pound Yukon gold potatoes, chopped into ½-inch pieces
- ½ pound sweet potatoes, peeled and chopped into ¾-inch pieces
- 4 cloves garlic, minced
- 1 cup chopped green beans (1-inch pieces), fresh or frozen
- ¾ cup frozen peas (no need to thaw)
Liquids and Canned Goods
- 4 cups low sodium vegetable broth
- 14.5 ounces canned fire roasted diced tomatoes
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon sweet paprika
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 bay leaves
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat on the stove. Add the chopped onion and celery, stirring often, until they begin to soften, about 4-5 minutes.
- Add Root Vegetables: Add the sliced carrots, Yukon gold potatoes, and sweet potatoes to the pot. Cook while stirring often for about 3 minutes to slightly soften the vegetables.
- Add Garlic: Stir in the minced garlic and cook for 1 minute, stirring continuously to prevent burning and to release its aroma.
- Add Broth and Scrape: Pour in the low sodium vegetable broth. Stir well, scraping the bottom of the pot to release any browned bits for added flavor.
- Combine Remaining Vegetables and Spices: Stir in the chopped green beans, canned fire roasted diced tomatoes, Italian seasoning, sweet paprika, salt, black pepper, and bay leaves, mixing everything evenly.
- Simmer the Soup: Bring the pot to a simmer over medium heat. Then reduce the heat to maintain a low simmer. Cover the pot and cook for 20 minutes, or until the vegetables are almost tender.
- Final Cooking Step: Stir in the frozen peas, cover the pot again, and continue to simmer for an additional 5 minutes until all vegetables are tender. Remove bay leaves before serving if desired.
Notes
- Use low sodium vegetable broth to control salt content.
- You can substitute other seasonal vegetables like zucchini or corn for variety.
- For a thicker soup, blend a portion of the soup and stir it back in.
- The soup keeps well refrigerated for up to 4 days and freezes nicely.
- Add fresh herbs like parsley or basil for garnish to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
