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Vegan Vegetable Soup

Quick 30-Minute Vegan Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 medium Yukon Gold potato, diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen corn kernels
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt and freshly ground black pepper
  • lemon wedge, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook, stirring often, about 5 minutes until onion is translucent. Add garlic and a pinch of salt and cook 1 minute more.
  2. Pour in the tomatoes (with juices), broth, potato, bay leaf, and thyme. Bring to a boil, then reduce heat to a simmer, cover, and cook 15 minutes until potato is tender.
  3. Uncover and add green beans and corn. Simmer uncovered 5 minutes until green beans are crisp-tender. Remove the bay leaf and season with salt and pepper to taste.
  4. Ladle into bowls and squeeze a lemon wedge over each. Serve hot.

Notes

The soup thickens slightly as it cools. Add a little extra broth when reheating if needed. Fresh lemon at the table makes a surprising difference, so do not skip that final squeeze.