Healthy Veggie-Loaded Vegetable Soup
Ingredients
The base
-
2
tbsp
extra virgin olive oil
-
1
large
onion, diced
-
4
cloves
garlic, minced
-
3
medium
carrots, diced
-
3
stalks
celery, diced
-
2
medium
potatoes, peeled and diced
The flavorings
-
2
tsp
Italian seasoning
-
4
cups
vegetable broth
-
1
cup
water
-
2
15 oz cans
diced tomatoes
-
1
cup
corn kernels
-
1
15 oz can
kidney beans, drained and rinsed
-
1
bay leaf
-
¼
cup
fresh parsley, chopped
-
1
tbsp
freshly squeezed lemon juice
-
1 ½
tsp
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Heat oil in a large pot over medium-low heat and cook onion with salt for 5 minutes.
- Add garlic, carrots, celery, and potatoes; cook for an additional 5 minutes.
- Stir in Italian seasoning and cook for 1 minute.
- Add broth, water, tomatoes, corn, beans, and bay leaf; bring to a boil.
- Reduce heat to low and simmer covered for about 35 minutes until vegetables are tender.
- Stir in parsley and lemon juice, remove bay leaf, and season to taste before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
7g
Sodium
1000mg
Cholesterol
0mg
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