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Creamy vegetable minestrone soup with fresh herbs in a white bowl.

Vegetable Soup Recipe

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Soup
Cuisine American
Servings 6 servings
Calories 157 kcal

Ingredients
  

  • 1 1/2 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 1 1/4 cups green beans trimmed and chopped
  • 2 medium stalks celery diced
  • 4 cloves garlic minced
  • 1 large potato peeled and diced
  • 1 medium zucchini diced
  • 3 3/4 cups vegetable broth
  • 2 bay leaves
  • 1 can diced tomatoes 14 1/2 ounces, with juice
  • 1 1/2 teaspoons dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Freshly chopped parsley for garnish
  • Croutons for garnish

Instructions
 

  • Heat butter in a large pot over medium heat. Add onion, carrots, green beans, and celery. Cook, stirring occasionally, for about 5 minutes.
    Sautéed celery, carrots, and onions in a white Dutch oven with red handles, perfect for soup or stew.
  • Add minced garlic and diced potato to the pot. Cook for an additional 2 minutes, stirring frequently.
  • Stir in zucchini, vegetable broth, bay leaves, and diced tomatoes with their juice. Season with Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
    Chopped zucchini, tomatoes, and herbs simmering in a soup pot with spices.
  • Add frozen corn and peas to the pot. Continue to simmer for 5 more minutes, or until all vegetables are tender. Remove bay leaves.
    Vegan vegetable soup with peas and corn in a red enameled cast iron pot.
  • Adjust seasoning with salt and pepper if needed. Serve hot with fresh parsley and croutons on top.
    Hearty vegetable minestrone soup in a colorful enameled cast iron pot. Vegan, healthy, comforting, easy to make with fresh ingredients.

Nutrition

Calories: 157kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 2gSodium: 796mgFiber: 6g
Keyword Vegetable Soup Recipe
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