Loaded Vegetable Soup

Loaded Vegetable Soup

Packed with a rainbow of crisp-tender vegetables, it’s light and fresh, yet hardy and warming all at the same time.

SERVES 6 to 8

MAKES(Makes 10 cups)

PREP15 minutes

COOK48 minutes to 52 minutes

INGREDIENTS

• 1 medium yellow onion
• 1 medium carrot
• 3 stalks celery
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 (28-ounce) can fire-roasted diced tomatoes
• 6 cups low-sodium vegetable or chicken broth
• 8 ounces zucchini (2 small or 1 medium)
• 4 ounces green beans
• 10 to 12 sprigs fresh parsley
• 1 cup frozen peas
• 1 cup fresh or frozen corn kernels

INSTRUCTIONS

1. Dice 1 medium yellow onion (about 1 1/4 cups). Peel 3 medium carrots and cut crosswise into 1/4-inch thick rounds (about 1 1/2 cups). Cut 3 celery stalks crosswise into 1/4-inch thick pieces (about 3/4 cup). Mince 3 garlic cloves.
2. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Add the carrots, celery, garlic, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until brighted in color, about 3 minutes.
3. Add 2 bay leaves, 1/2 teaspoon dried thyme, 1 (28-ounce) can fire-roasted diced tomatoes and juices, and 6 cups low-sodium vegetable or chicken broth. Stir to combine and bring to a boil over medium-high heat.
4. Reduce the heat to maintain a simmer and cook for 15 minutes. Meanwhile, trim 8 ounces zucchini, halve lengthwise (quarter lengthwise if wider than 1 1/2-inches), then cut crosswise into 1/2-inch-wide pieces (about 2 cups). Trim 4 ounces green beans and cut crosswise into 1-inch pieces (about 1/2 cup).
5. Add the zucchini and green beans to the soup and simmer until crisp-tender, about 15 minutes more. Meanwhile, pick the leaves from 10 to 12 fresh parsley sprigs and finely chop.
6. Add 1 cup frozen peas and 1 cup fresh or frozen corn kernels to the soup and cook for 5 minutes more. Remove and discard the bay leaves. Taste and season with more kosher salt as needed. Serve garnished with the parsley.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

Per serving, based on 8 servings. (% daily value)

• Calories170
• Fat6.3 g (9.7%)
• Saturated1.2 g (5.8%)
• Carbs21.6 g (7.2%)
• Fiber4.6 g (18.4%)
• Sugars9.1 g
• Protein7.9 g (15.8%)
• Sodium765.1 mg (31.9%)