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Soup is a favorite winter meal, it is hearty and loaded with tons of vegetables. And this vegetarian vegetable soup is healthy as it gets, with no meat this soup contains tons of vegetables. This soup is a delicious hearty way to get in all of your daily servings of vegetables. Potatoes, peas, corn and green beans cooked in a tomato based soup. It makes for a healthy delicious meat free and gluten-free comfort food meal. This meal is naturally vegan and gluten-free, making this soup a favorite for everyone.
This soup cooks on the stove-top in less than 30 minutes. Garlic and onion are cooked in oil in a large saucepan until they are softened. Vegetable broth, crushed tomatoes, potatoes, peas, corn, green beans and seasonings are added to the soup. If you don’t like those vegetables, you can easily switch them out for your favorite types, such as carrots instead. Let the soup simmer over medium heat until the potatoes are fork tender. Serve with bread or crackers for a quick and easy weeknight meal.
Vegetarian Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 large carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 ( 28 oz.) can crushed tomatoes
- 2 cups vegetable broth
- 2 large russet potatoes, peeled and cubed
- 1 ( 15 oz.) can peas, drained
- 1 ( 15 oz.) can corn, drained
- 1 (15 oz.) can green beans, drained
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
Instructions
- Heat olive oil in a large saucepan over medium heat. Cook diced onion, carrot and minced garlic in the oil, until it is fragrant.
- Add in the crushed tomatoes, vegetable broth, peeled and cubed potatoes, peas, corn, green beans and the seasonings. Let the mixture simmer over medium heat for 20-25 minutes, until the potatoes are fork tender.