Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.
Notes
Salt measurements can vary depending on the type you are using. Table salt will be closer to 2 tsp while a coarser salt may need 1 Tbsp. Always add salt to taste.
Nutrition Facts
Easy Vegetable Soup Recipe
Amount per Serving
Calories
167
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Sodium
753
mg
33
%
Potassium
722
mg
21
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
3180
IU
64
%
Vitamin C
38
mg
46
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.