The one and only VEGETABLE SOUP recipe you need for winter!

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth can be more nutritious, while water is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

Peel and slice four carrots, add to a prep bowl.

Slice three ribs of celery and add to the prep bowl with carrots.

Dice one medium onion and add to the prep bowl.

Smash and peel four garlic cloves, mince them into the pot later.

Peel and chop three yellow potatoes into bite-sized pieces, add to a separate prep bowl.

Chop 1 1/2 cups of fresh green beans into bite-sized pieces, add to the prep bowl.

Heat a large pot or Dutch oven over medium high heat and add two tablespoons of olive oil.

Add the prep bowl of onions, celery, and carrots to the pot and sauté for four to five minutes until softened.

Mince the garlic into the pot, then add 1/2 teaspoon black pepper, 1 teaspoon kosher salt, and 2 teaspoons Italian seasoning.

Add the green beans and chopped potatoes to the pot along with two cans of diced tomatoes.

Add two bay leaves and pour in 6 to 8 cups of vegetable broth, stir and bring to a boil.

Reduce heat to low, cover the pot, and simmer for about 20 minutes or until the potatoes are fork tender.

Prepare 1/4 cup of roughly chopped parsley and 2 to 3 tablespoons of lemon juice while the soup simmers.

After 20 minutes, add 1 cup of frozen peas and 1 cup of frozen corn to the pot and boil for another five minutes.

Turn off the heat and add the lemon juice and parsley.

Ladle the soup into serving bowls, removing the bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary