Description
This Easy Vegetable Soup is a colorful, comforting, and healthy one-pot recipe that’s packed with fresh or frozen vegetables and simmered in a savory broth. Perfect for weeknight dinners or meal prep, it’s gluten-free, freezer-friendly, and deeply nourishing.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced
2 medium potatoes, diced (Yukon gold or red)
1 cup green beans, trimmed and cut
1 cup corn kernels
1 cup green peas
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (low sodium preferred)
1 teaspoon Italian seasoning
1 bay leaf
2 cups spinach or kale, chopped
salt and pepper, to taste
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add chopped onion and garlic. Sauté for 3-4 minutes until softened.
2. Stir in carrots and potatoes. Cook for another 5 minutes, stirring occasionally.
3. Pour in vegetable broth, diced tomatoes (with juice), bay leaf, and Italian seasoning. Bring to a gentle boil.
4. Reduce heat and simmer uncovered for 20 minutes, until potatoes and carrots are nearly tender.
5. Add green beans, peas, corn, and spinach or kale. Simmer for 5-7 more minutes.
6. Remove the bay leaf. Taste and season with salt and pepper. Let rest for a few minutes before serving.
Notes
Use low-sodium broth so you can better control the salt level.
Add delicate greens like spinach in the last few minutes to prevent overcooking.
The soup thickens after cooling—add a splash of broth or water when reheating.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 165
- Sugar: 6g
- Sodium: 410mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable soup, easy soup, vegetarian, healthy, freezer meal