Name: Vegetable Soup
Total time: 45 min
Yield: 14 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 1 large carrot, diced; 2 ribs celery, diced; 4 cloves garlic, minced; 3 Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 1 (14.5 oz) can fire-roasted tomatoes; 8 cup vegetable broth; 1 tsp Italian seasoning; 1 tsp salt; 1/2 tsp black pepper; 1 zucchini, quartered and sliced; 1 cup corn, thawed; 1 cup peas, thawed; for garnish lemon, cut into wedges; for garnish parsley, chopped

Estimate, per serving

Cal: 80
Protein: 2g
Carbs: 14g
Fat: 2g
Sodium: 715mg
Fiber: 2g

Ingredients

olive oil: 1 3/4 tbsp
oniondiced: 7/8 medium
carrotdiced: 7/8 large
celerydiced: 1 3/4 ribs
garlicminced: 3 cloves
Yukon Gold potatoespeeled and diced into 1/2-inch cubes: 3
fire-roasted tomatoes: 7/8 (14.5 oz) can
vegetable broth: 6 7/8 cup
Italian seasoning: 7/8 tsp
salt: 7/8 tsp
black pepper: 0.43 tsp
zucchiniquartered and sliced: 1
cornthawed: 7/8 cup
peasthawed: 7/8 cup
lemoncut into wedges: for garnish
parsleychopped: for garnish

Method

01Heat olive oil in a 4-quart soup pot over medium heat until shimmering.
02Add onion, carrot, celery, and garlic. Sauté 5 minutes, stirring occasionally, until softened and fragrant.5 min
03Stir in potatoes, tomatoes with juice, vegetable broth, Italian seasoning, salt, and pepper.
04Loosely cover and bring to a boil. Reduce heat and simmer 8 to 10 minutes until potatoes are fork-tender.10 min
05Add zucchini, corn, and peas. Simmer 5 minutes until all vegetables are tender and heated through.5 min
06Taste and adjust seasoning with salt and pepper as needed.
07Serve warm, garnished with lemon wedges and parsley.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free
Nut-free