This classic vegetable soup is gluten free, vegetarian and can be on the table in under 30 minutes. Perfect for a weeknight meal!
Everyone needs a good vegetable soup recipe! Some days call for a simple and healthy dinner, and an opportunity to get some veggies in your diet.
I am not going say ALL of my kids love vegetable soup, but paired with some crusty bread or grilled cheese they will eat some and that is okay with me.
This can be made with a combo of pantry basics, some fresh and frozen veggies. You can also change it up depending on your preference and what you have on hand.
Benefits of eating vegetables
Only 1 in 10 adults meet the fruit or vegetable recommendations according to this study published in the Center for Disease Control’s Morbidity and Mortality Weekly Report. This puts us at greater risk for chronic diseases such as heart disease and diabetes.
Consuming the recommended intake of vegetables (and fruit) will provide you with adequate amounts of vitamins, minerals and fiber. Plus the majority are low in calorie and can help with weight management!
The amount of vegetables you need varies based on age, sex, activity level but generally will fall between 1-3 cups a day.
What is a serving?
1 cup of cooked or raw veggies or 2 cups of leafy greens count as a serving of vegetables and the good news is all vegetables are good!
Other ways to customize this soup:
- Swap out any frozen vegetables such as peas
- Add canned beans such as white, pinto or garbanzo beans
- Add an extra protein like shredded chicken or turkey
- Top with fresh basil and good quality parmesan cheese
No go forth and eat your veggies! Tag me @nutritiouseats on Instagram if you make it!
Easy Vegetable Soup
Author: Melanie F. | Nutritious Eats
- 1 tablespoon butter (sub vegan butter or olive oil to make it vegan)
- ½ white onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 clove garlic, minced
- Pinch of salt and pepper
- 2 red potatoes (~1½ cups), small dice (peeled- optional)
- 1 (14 ounce) can diced tomatoes with their juices
- 1 (8 ounce) can tomato sauce
- ½ teaspoon dried Italian seasoning
- 1 quart (4 cups) organic vegetable broth
- ½ cup frozen cut green beans
- ½ cup frozen corn
- In a medium soup pot over medium high heat, add butter. Once melted, add onion, carrots and celery and saute for 5-6 minutes.
- Add garlic and saute for 1 more minute. Season with a pinch of salt and pepper.
- Add potatoes, tomatoes and their juices, tomato sauce, Italian seasoning and the vegetable broth. Bring to a boil. Reduce to simmer and cook for about 20 minutes or until potatoes are tender.
- Add in green beans and corn. Simmer for an additional 5 minutes. Season to taste with additional salt and pepper if needed. Top with fresh chopped basil if desired.
The butter gives it a great flavor, although olive oil will work great too. I leave the majority of the skin on the potatoes, but it’s optional if you’d like to peel them.