Vegetable Soup

Nothing beats a steaming bowl of homemade vegetable soup on a chilly day! This classic recipe is loaded with fresh, colorful vegetables and herbs that create the most incredible aroma as they simmer together.

The beauty of this soup lies in its perfect balance of textures – tender potatoes, crisp-tender carrots, and sweet corn all swimming in a fragrant, savory broth. It’s healthy comfort food at its finest, and trust me, you’ll want to make a double batch!

Ingredients

Base Vegetables:

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 5)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic, minced

Liquids & Seasonings:

• 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme (or 1 Tbsp fresh)
• Salt and freshly ground black pepper

Additional Vegetables:

• 3 cups peeled and diced potatoes (about 3 medium)
• 1 1/2 cups chopped green beans
• 1 1/4 cups corn
• 1 cup peas

Steps

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add onions, carrots, and celery. Sauté for 4 minutes, stirring occasionally.
3. Add garlic and sauté for an additional 30 seconds until fragrant.
4. Pour in broth and tomatoes. Add potatoes, parsley, bay leaves, and thyme. Season with salt and pepper to taste.
5. Bring mixture to a boil, then add green beans.
6. Reduce heat to medium-low, cover, and simmer for 20-30 minutes until potatoes are almost tender.
7. Add corn and peas. Cook for 5 minutes more until all vegetables reach desired tenderness.
8. Remove bay leaves before serving. Adjust seasoning if needed.

Smart Swaps

• Use sweet potatoes instead of regular potatoes for extra nutrients
• Swap in cauliflower for potatoes to reduce carbs
• Try fire-roasted tomatoes for deeper flavor

Make It Diabetes-Friendly

• Replace potatoes with cauliflower to reduce carbs by 15g per serving
• Use fresh green beans instead of frozen (lower glycemic impact)
• Add 1/2 cup red lentils for fiber and protein
• Serve in 1-cup portions paired with protein
• Total carbs per serving with modifications: 18g (vs. 32g original)

Pro Tips

• Cut vegetables in uniform sizes for even cooking
• Don’t skip sautéing the base vegetables – it builds essential flavor
• Make a double batch and freeze portions for up to 3 months