Name: Classic Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 tablespoon olive oil; 1 medium yellow onion (diced); 3 medium carrots (peeled and diced); 3 celery ribs (diced); 3 clove garlic cloves (minced); 1 tablespoon tomato paste; 1 can diced tomatoes (28 oz) (with juices); 6 cup low-sodium vegetable broth; 1 teaspoon Italian seasoning; 1 bay leaf; 1 ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 pound Yukon Gold potatoes (about 2 medium, cut into ½-inch cubes); 8 ounce fresh green beans (cut into 1-inch pieces); 1 medium zucchini (diced); 1 cup frozen corn; 1 cup frozen peas; 1 tablespoon fresh lemon juice; 2 tablespoon fresh parsley (chopped)

Instructions

Sauté
Sauté:
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 3 diced carrots, and 3 diced celery ribs and cook for 7 to 8 minutes, until softened. Stir in 3 minced garlic cloves and 1 tablespoon tomato paste and cook for 1 minute.
Simmer
Simmer:
Add 1 can (28 ounces) diced tomatoes, 6 cups low-sodium vegetable broth, 1 teaspoon Italian seasoning, 1 bay leaf, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Add 1 pound cubed Yukon Gold potatoes and 8 ounces green beans. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes.
Add the rest
Add the rest:
Stir in 1 diced zucchini, 1 cup frozen corn, and 1 cup frozen peas and simmer for 8 to 10 minutes more, until all the vegetables are tender.
Finish and serve
Finish and serve:
Discard the bay leaf. Stir in 1 tablespoon fresh lemon juice, taste, and adjust the salt. Ladle the vegetable soup into 8 bowls and sprinkle with 2 tablespoons chopped fresh parsley.

Tips

Cut the vegetables into similar-size pieces so they cook evenly. The squeeze of lemon at the end makes the whole pot of vegetable soup taste brighter. Clean out the fridge: swap in cabbage, kale, bell peppers, or butternut squash, and add a 15-ounce can of drained white beans for protein.

Storage

Store leftover vegetable soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat over medium heat until hot.

Serving suggestions

Serve vegetable soup with crusty bread, grilled cheese sandwiches, or cornbread, and top each bowl with grated Parmesan if you're not keeping it vegan.