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Easy Vegetable Soup
This Easy Vegetable Soup is a great meatless option for a hearty dinner. It comes together quickly on the stovetop and reheats beautifully.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
Calories:
368
kcal
Author:
Jessica Fisher
Ingredients
2
tablespoon
olive oil
1
onion
, chopped
2
carrots
, sliced
2
rib
celery
, sliced
4
russet potatoes
, chopped
6
cup
water
8
oz
tomato sauce
1
15.5-ounce can
cannellini beans
1
cup
frozen green peas
no need to thaw
1
cup
frozen corn kernels
no need to thaw
¼
teaspoon
dried basil
¼
teaspoon
dried marjoram
¼
teaspoon
dried thyme
¼
teaspoon
dried rubbed sage
¼
teaspoon
paprika
¼
teaspoon
dried dill
¼
teaspoon
dried tarragon
⅛
teaspoon
black pepper
dash
ground cayenne pepper
Instructions
In a large heavy pot, heat the oil until shimmering.
Add the onion, carrots, celery, and potatoes, and cook, stirring until the onion turns translucent, about 7 minutes.
Add the water and tomato sauce, stirring to scrape up any browned bits. Simmer until the potatoes and carrots are tender, about 15 to 20 minutes.
In the last five minutes of cooking, stir in the beans, peas, and corns as well as the spices.
Notes
Freeze leftovers for up to 3 months.
Nutrition
Calories:
368
kcal
|
Carbohydrates:
65
g
|
Protein:
16
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
599
mg
|
Potassium:
1377
mg
|
Fiber:
15
g
|
Sugar:
8
g
|
Vitamin A:
5720
IU
|
Vitamin C:
48.7
mg
|
Calcium:
174
mg
|
Iron:
10.7
mg