Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in potatoes, green beans, peas, and corn. Add oregano and basil. Continue to simmer for another 15-20 minutes, or until all vegetables are tender.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley, if desired.
Notes
- For a thicker soup, mash some of the cooked potatoes against the side of the pot.
- Feel free to add other vegetables like zucchini, bell peppers, or spinach.
- This soup freezes well. Store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 700mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg