Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 carrots, chopped (about 1 cup/150g)
  • 2 celery stalks, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 8 cups vegetable broth (2 liters) – low sodium preferred
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 cup chopped green beans (100g)
  • 1 cup frozen peas (100g)
  • 1 cup frozen corn (100g)
  • 1 teaspoon dried Italian herbs
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in the vegetable broth and add the diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Stir in the green beans, peas, corn, and Italian herbs. Season with salt and pepper to taste.
  4. Continue to simmer for another 15 minutes, or until the vegetables are tender. Enjoy your easy vegetable soup!
  5. Taste the soup and adjust seasoning as needed. Add more broth if the soup is too thick.
  6. Ladle into bowls and serve hot.