Description
A quick, vibrant vegetable soup featuring fresh carrots, green beans, and hearty beans, simmered in a rich broth for a comforting meal.
Ingredients
Scale
- 4 cups low-sodium vegetable or chicken broth
- 1 can (28 ounces) petite diced tomatoes
- 1 tablespoon olive oil
- 1 cup matchstick carrots
- 6 ounces pre-trimmed green beans
- 1 small onion
- 1 clove garlic
- 1 can (15.5 ounces) reduced-sodium cannellini beans, drained
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1 handful fresh basil, parsley, or cilantro, for garnish
Instructions
- Measure the vegetable or chicken broth into a large microwave-safe bowl. Add the petite diced tomatoes. Heat on high in the microwave for 6 minutes.
- While the broth heats, place a large pot or Dutch oven over medium heat. Add the olive oil. Roughly chop the matchstick carrots and add them to the pot; stir and cover. Cut the green beans into 1-inch pieces and add them to the carrots; stir and cover. Peel and chop the onion, then add it to the pot; stir and cover. Peel and mince the garlic, then add it to the pot along with the salt and black pepper. Drain the cannellini beans and add them to the pot. Finally, add the frozen peas and frozen corn to the pot, then cover.
- Once the microwave cycle finishes, carefully add the hot broth and tomato mixture to the pot with the vegetables. Cover the pot and increase the heat to high. Bring the soup to a boil, then reduce the heat to a moderate simmer. Cook, stirring occasionally, until the carrots and green beans are tender, which typically takes 2-3 minutes.
- While the soup simmers, roughly chop your chosen fresh herbs (basil, parsley, or cilantro). Halve the lemon and juice it.
- Remove the soup from the heat. Stir in the fresh lemon juice and Worcestershire sauce. Ladle the hot soup into bowls and garnish generously with the chopped fresh herbs before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegetarian Vegetable, Vegetable Soup, Quick Soup