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Vegetable soup with lots of fresh veggies on the side

Simple Vegetable Soup

Most of this recipe is prep time! Minimize kitchen heat by making a large pot then freezing the leftovers to use the rest of the week. The flavors mingle with time - enjoy the fresh summer taste of herbs, spices and veggies.
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Course: Dinner, Lunch
Cuisine: Americana
Keyword: easy soup, soup, vegan soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 10 servings
Calories:
Author: Ginger Hultin

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion (peeled and diced)
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 2 large carrots (peeled and chopped into small rounds)
  • 4 medium tomatoes (peeled and diced)
  • 2 medium potatoes (peeled and diced)
  • 1 medium zucchini (peeled and diced)
  • 1 medium yellow summer squash (peeled and diced)
  • 2 quarts vegetable broth
  • 2 ears fresh corn (kernels removed)
  • 1 15 oz can cannellini beans (drained and rinsed)
  • 1/8 cup fresh basil leaves (chopped)
  • 1/4 cup fresh parsley leaves (chopped)
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon freshly ground black pepper

Instructions

  • Heat the olive oil in large stockpot over medium-low heat. Once warm, add the onion, garlic, salt stirring often until translucent or 4-5 minutes. Add the carrots, tomatoes, potatoes, zucchini and squash; cook for 5-6 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the corn kernels and beans. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 20 minutes. Remove from heat and add the basil, parsley, lemon juice, zest, and pepper. Season to taste with additional salt if needed.
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