Easy Vegetable Soup

INGREDIENTS

• 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 fresh green beans (chopped)
• 2 (14.5 ounce) cans diced tomatoes
• 2 bay leaves
• 6 to 8 cups low-sodium vegetable broth (depending on how brothy you'd like it)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 to 3 tablespoons fresh lemon juice
• ¼ cup fresh parsley (chopped)

INSTRUCTIONS

1. 1 Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, and saute another 30 seconds.
2. 2 Add more veggies. Add the potatoes, green beans, tomatoes, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
3. 3 Add the frozen veggies. Add the corn and peas, stir, and cook about 5 to 7 minutes longer.
4. 4 Serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the vegetable soup into bowls.

NUTRITION

Calories: 176 kcalkcal | Carbohydrates: 32 gg | Protein: 6 gg | Fat: 4 gg | Fiber: 7 gg | Sugar: 8 gg