Clean recipe · hummusapien.com
Yummiest Veggie-Loaded Vegetable Soup
With hundreds of 5-star ratings, readers agree this recipe for homemade Vegetable Soup done in under an hour really is the most flavorful! Made on the stovetop with the perfect balance of better-for-you ingredients like tender fresh (and frozen!) veggies, hearty potatoes, and filling kidney beans. Stir in fresh parsley and a squeeze of lemon at the end to take it over the top and everyone will ask for the recipe! Don't miss my creamy vegetable soup (with cashew cream!) for another epic veggie soup.
Original recipe: hummusapien.com
- Yield:
- 6 servings
- Prep:
- 10 min
- Cook:
- 45 min
- Total:
- 55 min
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Ingredients
- 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 (I use Russet or Yukon gold)
- 2 tsp Italian seasoning
- 4 cups vegetable broth + 1 cup water (I like Better Than Bouillon)
- 2 15oz cans diced tomatoes
- 1 cup corn kernels (I used frozen)
- 1 15oz can kidney beans, drained and rinsed
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- 1 tbsp freshly squeezed lemon juice, or to taste
- 1 1/2 tsp kosher salt, or to taste + freshly ground black pepper
Instructions
- Heat oil in a large dutch oven over medium-low heat. Once hot, add onion and 1 tsp kosher salt and cook for 5 minutes, stirring often. Add garlic, carrots, celery, and potatoes and cook for 5 more minutes, stirring often. Add Italian seasoning and cook for 1 more minute.
- Add broth, water, tomatoes, corn, beans, bay leaf, and several grinds of black pepper. Bring to a boil and then reduce the heat to low and simmer, covered, until the vegetables are tender, about 35 minutes.
- Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt (don't be shy, you need lots of salt to make soup pop!) and pepper. Serve hot with crusty bread. Leftover soup stored in an air-tight container in the refrigerator for 5 days.