Go Back
Easy Vegetable Soup Recipe | Healthy One-Pot Comfort Food
Michelle Carter

Easy One-Pot Vegetable Soup

This comforting and nutrient-dense vegetable soup is a perfect staple for busy home cooks. Featuring a base of aromatic onions, garlic, and carrots, combined with starch-rich Yukon gold potatoes for natural creaminess, this recipe delivers a hearty, flavorful meal in under an hour. It is entirely vegetarian, dairy-free, and packed with colorful vitamins, finished with a bright splash of lemon for the perfect balance of flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 14 ounces canned diced tomatoes
  • 4 cups vegetable broth
  • 2 Yukon gold potatoes, cubed
  • 1 cup corn kernels
  • 1 tablespoon fresh lemon juice

Method
 

  1. Heat the extra virgin olive oil in a large stockpot over medium heat.
  2. Add the onion, carrots, and celery, cooking for 6 to 8 minutes until softened.
  3. Stir in the minced garlic, Italian seasoning, kosher salt, and black pepper, cooking for 1 minute until fragrant.
  4. Add the diced tomatoes (with juices), vegetable broth, and cubed potatoes.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
  6. Stir in the corn and cook for an additional 3 to 5 minutes.
  7. Remove from heat and stir in the fresh lemon juice before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully for up to 3 months. For a heartier meal, you can add cooked chickpeas or white beans during the final stage of simmering.