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Easy Vegetable Soup

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5 from 1 review

Meet my new favorite soup! It’s loaded with vegetables, fresh ingredients, and comforting flavors. Naturally vegan and gluten free!

Ingredients

1 Tbsp. olive oil
1 sweet onion, diced
2 medium sweet potatoes, peeled and diced*
3 medium carrots, peeled and diced*
5 garlic cloves, minced
2 tsp. Italian seasoning
5 cups vegetable broth**
2 14.5-oz. cans diced fire-roasted tomatoes (and their juices)
2 15-oz. cans kidney beans, drained and rinsed
1 cup frozen peas
1–2 handfuls fresh parsley, chopped
salt + pepper

Instructions

  1. Add your olive oil to a large soup pot over medium heat. When hot, add your onion and a nice pinch of salt, and cook until translucent, 3-4 minutes.
  2. Add your sweet potato and carrots, and cook for another 5 minutes, or just until the veggies start to soften.
  3. Add your garlic and Italian seasoning, and cook for 30 seconds-1 minute, or until the garlic is fragrant.
  4. Add your broth and tomatoes, and bring up to a boil over medium high-heat.
  5. When boiling, reduce to a simmer and cook for 10-15 minutes, stirring occasionally, or until the veggies are tender to your liking. I like mine with a little bit of a bite, so I cooked mine for a little less.
  6. When it’s ready, remove from the heat and add your beans, peas, and parsley. Stir to combine. The heat from the soup will heat the beans and thaw the peas.
  7. Season well with salt and pepper (I like mine with loooots of fresh pepper) and serve it up!

Notes

*The size of your veg here will determine how long you need to simmer your soup. That’s why I tend to dice mine a little smaller. Smaller pieces = less cook time = in my belly sooner.
**I used Better than Bullion here.
Slightly adapted from Hummusapien!

Find it online: https://www.fooduzzi.com/2020/03/easy-vegetable-soup/

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