Hearty Garden Veggie Soup Delight

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Created on September 20th, 2025 at 05:47 pm

Bursting with flavor, comfort, and color

There’s nothing like a big pot of Hearty Garden Veggie Soup Delight simmering on the stove. This cozy bowl is packed with flavorful vegetables like carrots, green beans, and Yukon gold potatoes, and made even easier with pantry staples like canned tomatoes and frozen peas. Whether you’re looking for easy soup recipes to meal prep or just want a nourishing meal after a long day, this veggie-packed soup brings all the comfort without any fuss. Plus, it’s fully vegetarian and flexible — perfect for anyone craving something light, healthy, and soul-warming. 🍲✨

Close-up of hearty veggie soup with colorful vegetables in broth, garnished with herbs in a white ceramic bowl.

🌟 Why You’ll Love This Recipe

This soup is the definition of comfort made easy. It’s budget-friendly, full of nutritious staples, and makes a big enough batch to feed your family or freeze for later. You don’t need fancy ingredients — just fresh and frozen veggies, a few seasonings, and a little love. Whether you’re serving it with crusty bread on a rainy day or prepping weekday lunches, it delivers every time. It’s also great for cleaning out the fridge — swap in whatever veggies you have on hand. And cleanup? A breeze! Just one pot and you’re done.

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8 bowls

📝 Ingredients List

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 chopped fresh green beans
2 (14.5 oz) cans diced tomatoes
2 bay leaves
6 to 8 cups low-sodium vegetable broth
1 cup frozen corn
1 cup frozen peas
2 to 3 tablespoons fresh lemon juice
¼ cup chopped fresh parsley

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Dutch oven or large soup pot
Sharp knife
Cutting board
Measuring cups & spoons
Mixing spoon
Ladle
Optional: Vegetable peeler

🥣 Step-by-Step Beginner-Friendly Instructions

Sauté the base veggies.
Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
Add garlic & seasonings.
Stir in garlic, Italian seasoning, salt, and black pepper. Cook for 30 seconds until fragrant. 🧄✨
Add heartier vegetables.
Stir in potatoes, green beans, diced tomatoes (with juices), bay leaves, and broth. Bring to a boil. 🔥
Simmer gently.
Reduce heat to low, cover the pot, and simmer for 20 minutes, or until potatoes are fork-tender. 🍲
Add frozen veggies.
Stir in corn and peas. Cook for an additional 5–7 minutes.
Finish it up.
Turn off heat. Stir in lemon juice and fresh parsley. Adjust salt or pepper to taste. 🌿🍋
Serve & enjoy!
Ladle into bowls and serve warm with crusty bread or crackers. 🥖🥣

💡 Pro Tips

Storage: Keeps in the fridge for up to 5 days. Freeze in portions for up to 3 months.
Substitutions: Swap green beans for zucchini or spinach, or use sweet potatoes instead of Yukon golds.
Meal prep: Make a big batch and portion into containers for ready-to-go lunches all week.
Serving ideas: Pair with grilled cheese, garlic toast, or a simple green salad.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	176	6g	32g	4g	7g	8g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.