Easy Homemade Vegetable Soup Recipe
fromthekitchengirl.comthekitchengirl.com/vegetable-soup-recipe
This homemade vegetable soup comforts to the core with loads of healthy garden vegetables, Italian herbs, and savory vegetable broth. It tastes like Grandma's family recipe.
Ingredients
Instructions
Set a 4-quart soup pot over medium heat. Add OLIVE OIL and heat until shimmering.
Add the ONION, CARROT, CELERY, and GARLIC. Sauté about 5 minutes, stirring occasionally, until softened and fragrant.
Stir in the POTATOES, TOMATOES (with juice), VEGETABLE BROTH, ITALIAN SEASONING, SALT, and PEPPER.
Loosely cover and bring to a boil. Reduce heat and simmer 8–10 minutes, or until the POTATOES are fork-tender, but not too soft.
Add the ZUCCHINI, CORN, and PEAS. Simmer another 5 minutes, or until all vegetables are tender and heated through.
Taste and adjust seasoning with SALT and PEPPER as needed.
Serve warm, garnished with LEMON WEDGES and PARSLEY if desired.
To store, cool completely, then refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size
- 1 cup
- Calories
- 80 kcal
- Carbohydrate Content
- 14 g
- Protein Content
- 2 g
- Fat Content
- 2 g
- Saturated Fat Content
- 0.3 g
- Sodium Content
- 715 mg
- Fiber Content
- 2 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 1.3 g
