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Vegetable Broth Soup

Vegetable Broth Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 cup diced potato
  • 1 cup trimmed green beans, cut into 1-inch pieces
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • Salt and black pepper, to taste
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, 5 to 6 minutes until softened.
  2. Stir in garlic and cook 30 seconds. Add vegetable broth, potato, green beans, bay leaf, and thyme. Bring to a boil, then reduce to a simmer and cook 12 to 15 minutes, until potatoes are tender.
  3. Remove bay leaf. Season with salt, pepper, and lemon juice. Taste and adjust.
  4. Ladle into bowls, garnish with parsley, and serve hot.

Notes

If using a low-sodium broth, you may need a little extra salt at the end. For a brothy soup, add an extra cup of broth before simmering.