Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, peeled and sliced
- 3 celery ribs, sliced
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Yukon gold potatoes, peeled and diced
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- In a large pot over medium-high heat, sauté diced onion, carrots, and celery in olive oil for 4 to 5 minutes until softened. Add minced garlic, Italian seasoning, salt, and pepper; cook for an additional 30 seconds until fragrant.
- Stir in diced potatoes, chopped green beans, diced tomatoes (with juice), bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low and let simmer for about 20 minutes until potatoes are tender.
- Add frozen corn and peas; cook for another 5 to 7 minutes until heated through.
- Remove from heat and stir in fresh lemon juice and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg