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Bowl of vegetable soup with potatoes, carrots, corn, peas and green beans

Easy Vegetable Soup

A hearty one-pot vegetable soup made with potatoes, carrots, canned tomatoes and frozen mixed vegetables. Simple, meatless and easy on the budget.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots peeled and sliced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 2 medium potatoes peeled and cut into ½-inch cubes
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 2 cups frozen mixed vegetables such as corn, peas and green beans
  • 1 tablespoon lemon juice optional

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 5–6 minutes, until the onion is soft.
  2. Stir in the garlic and Italian seasoning and cook for 30 seconds.
  3. Add the potatoes, diced tomatoes with their juices, broth, bay leaf, salt and pepper. Bring to a boil.
  4. Reduce the heat and simmer, partly covered, for 15–20 minutes, until the potatoes are tender.
  5. Stir in the frozen vegetables and simmer for 5 minutes more.
  6. Remove the bay leaf and stir in the lemon juice. Taste and add more salt and pepper if needed, then serve.

Notes

  • Use what you have. Zucchini, cabbage, green beans and spinach all work. Add quick-cooking vegetables in the last 5 minutes.
  • For a heartier soup, add ½ cup small pasta or rice with the potatoes, plus an extra cup of broth.
  • Chicken broth works if you don’t need the soup to be vegetarian.
  • A sprinkle of Parmesan on top is a nice finish.