Easy Homemade Vegetable Soup Recipe
A one-pot, easy Homemade Vegetable Soup with a healthy mix of hearty veggies and an extra delcious, seriously savvory, tomato-based broth!
Servings: 4
Calories: 250kcal
Ingredients
- 2 tablespoons oil
- ½ white onion, diced
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 ½ tablespoon tomato paste
- 4 cups low-sodium vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 cup (about 6 ounces) fresh green beans, washed, trimmed, and cut into ⅓'s
- 3 small Yukon Gold potatoes (about 16 ounces), peeled, quartered, and cut into small, bite-sized pieces
- ½ zucchini, quartered and cut into small, bite-sized pieces
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoon Kosher salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
Instructions
- Add the oil to a large pot or an enameled cast-iron Dutch oven over medium-high heat and allow to come to temperature.
- Stir in the onion, celery, and carrots, and cook until softened, stirring occasionally, about 8-10 minutes. Add the tomato paste, and stir until the veggies are coated.
- Add the remaining ingredients and allow the mixture to reach a simmer. Reduce the heat as necessary to maintain a simmer, not a boil. Simmer for 20-25 minutes, stirring occasionally, until the green beans and potatoes are tender to your liking. Serve and enjoy!
Nutrition
Calories: 250kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 1913mg | Potassium: 1092mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6234IU | Vitamin C: 49mg | Calcium: 66mg | Iron: 2mg