Go Back
Easy & Comforting Veggie Stew for Busy Weeknights

Hearty Vegetable Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 tbsp olive oil extra virgin preferred
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup celery diced (about 2 stalks)
  • 1 cup carrots sliced (about 2 medium)
  • 2 cups potatoes diced (about 2 medium)
  • 1 medium zucchini diced
  • 15 oz diced tomatoes canned, undrained
  • 4 cups vegetable broth low sodium
  • 1 cup frozen corn thawed
  • 1 tbsp fresh parsley chopped
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground

Instructions
 

  • Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 cup diced celery, and 1 cup sliced carrots, cooking for about 5-7 minutes until softened.
  • Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.
  • Add 2 cups diced potatoes, 1 medium diced zucchini, 1 (15 oz) can diced tomatoes (undrained), and 4 cups vegetable broth. Bring the mixture to a boil.
  • Reduce the heat to a simmer. Cover and let it cook for 20 minutes, or until the potatoes and carrots are tender.
  • Stir in 1 cup frozen corn and simmer for an additional 5 minutes.
  • Remove from heat. Stir in 1 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper.
  • Serve hot and enjoy this wholesome dish.