This easy vegetable soup recipe is packed with delicious flavor and uses the simplest vegetables to their full potential!

Scale

2 tablespoons extra virgin olive oil

1 medium onion, diced

4 medium carrots, peeled and sliced

3 celery ribs, sliced

4 garlic cloves, minced

2 teaspoons Italian seasoning

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 Yukon gold potatoes, peeled and diced

1 ½ cups chopped fresh green beans

2 cans diced tomatoes (14.5 oz each)

2 bay leaves

6–8 cups low-sodium vegetable broth

1 cup frozen corn

1 cup frozen peas

2–3 tablespoons fresh lemon juice

¼ cup chopped fresh parsley

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1. Heat the oil and saute onion, carrots, and celery 4 to 5 minutes.

2. Add garlic, seasoning, salt, and pepper; cook 30 seconds.

3. Add potatoes, green beans, tomatoes, bay leaves, and broth; simmer 20 minutes.

4. Add corn and peas; cook 5 to 7 minutes.

5. Turn off heat, stir in lemon juice and parsley, and serve.

Extra pepper adds bold flavor if you enjoy more heat.