Description
A hearty and comforting vegetable soup packed with a variety of fresh vegetables and beans, featuring a rich blend of Italian seasoning, fresh parsley, and a hint of lemon juice. Perfect as a nutritious, vegan, and gluten-free meal to warm you up on chilly days.
Ingredients
Vegetables and Aromatics
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 2 medium potatoes, peeled and diced (Russet or Yukon gold)
Seasonings
- 2 tsp Italian seasoning
- 1 1/2 tsp kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- 1 tbsp freshly squeezed lemon juice, or to taste
Liquids and Canned Goods
- 4 cups vegetable broth
- 1 cup water
- 2 15oz cans diced tomatoes
- 1 cup corn kernels (frozen used)
- 1 15oz can kidney beans, drained and rinsed
Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven over medium-low heat. Once the oil is hot, add the diced onion along with 1 teaspoon of kosher salt. Cook for about 5 minutes, stirring often, until the onion is softened. Then add minced garlic, diced carrots, celery, and potatoes. Continue cooking for another 5 minutes, stirring frequently to combine flavors. Sprinkle in the Italian seasoning and cook for an additional minute to release the herbs’ aroma.
- Add Liquids and Simmer: Pour in the vegetable broth, water, diced tomatoes (with juice), corn, kidney beans, and add the bay leaf. Season with several grinds of freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently until the vegetables are tender, about 35 minutes.
- Finalize and Serve: Remove the pot from heat. Stir in the freshly chopped parsley and lemon juice to brighten the flavors. Remove the bay leaf and taste the soup, adjusting the seasoning with additional kosher salt and black pepper as needed to enhance the flavor. Serve the soup hot, ideally with some crusty bread on the side. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- This soup is naturally vegan and gluten-free, making it suitable for many dietary preferences.
- Using a Dutch oven or a heavy pot is ideal for even heat distribution during sautéing and simmering.
- Feel free to add other vegetables or swap corn for peas depending on preference or seasonality.
- Leftover soup tastes even better the next day as flavors meld further.
- Adjust salt and lemon juice at the end to ensure the soup’s flavor pops.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
