Easy Vegetable Soup

5 from 2 votes

Enjoy this one-pot easy vegetable soup as a light meal, meal prep option, or comforting dinner anytime! Using frozen vegetables cuts the prep time in half.

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Prep Time10

Cook Time20

Total Time30

Servings: large bowls

Author: Molly Thompson

INGREDIENTS

1 Tablespoon olive oil or butter
1 small yellow onion diced
2 ribs celery chopped
3 cloves garlic minced
1 (28 oz) can diced tomato
1 (15 oz) can tomato sauce
1 (15 oz) can chickpeas drained and rinsed
1 (16oz) bag frozen mixed vegetables
2 russet potatoes diced into 1/2 inch pieces
2 teaspoons Italian seasoning
Kosher salt and pepper to taste
4-6 cups vegetable broth
2 Tablespoons lemon juice (about 1/2 a lemon)
1/4 cup fresh parsley finely chopped
For serving: red pepper flakes, parmesan cheese, fresh herbs, crusty bread

INSTRUCTIONS

Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook until soft and the onion is translucent, 2-3 minutes. Add the garlic and cook for another minute, until fragrant. 1 Tablespoon olive oil
1 Tablespoon olive oil, 1 small yellow onion, 2 ribs celery, 3 cloves garlic
Add the diced tomatoes, tomato sauce, chickpeas, mixed vegetables, potatoes, Italian seasoning, and 4 cups of broth and stir to combine. Turn the heat up to medium-high and bring to a boil then reduce the heat and allow to simmer for 15-20 minutes until the potatoes are fork-tender. 1 (28 oz) can diced tomato
1 (28 oz) can diced tomato, 1 (15 oz) can tomato sauce, 1 (15 oz) can chickpeas, 1 (16oz) bag frozen mixed vegetables, 2 russet potatoes, 2 teaspoons Italian seasoning, 4-6 cups vegetable broth
Stir in the salt, pepper, lemon juice, and fresh chopped parsley. Add up to 2 cups of vegetable broth to reach your desired consistency. Taste and add more salt, and pepper as needed. Garnish and serve warm.Kosher salt and pepper to taste
Kosher salt and pepper to taste, 2 Tablespoons lemon juice, 1/4 cup fresh parsley

Notes

Leafy Greens. Stir in 2-3 cups of chopped kale or spinach at the end with the parsley.

Slow Cooker Vegetable Soup. Cook the onion and celery over medium heat for 2-3 minutes then add them to the crock pot with the rest of the ingredients. Cook on high for 3-4 hours or on low for 6-8 hours.

Creamy Vegetable Soup. Stir in 1 cup of heavy cream, cashew cream, or full fat coconut milk at the end for a rich and creamy soup.

Refrigerate: Store in an airtight container in the fridge for 4-5 days.

Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals.

Freezer: Let cool completely, then freeze in portions for up to 3 months.

Nutrition

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