Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 cup green beans, cut into pieces
- 1 cup broccoli florets
- 1 can diced tomatoes (14 oz)
- 1 cup corn kernels
- 1 cup green peas
- 1 can chickpeas, drained
- 6 cups vegetable broth
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley, chopped
Instructions
1. Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery.
- Cook for 4–5 minutes until softened.
2. Build the Soup
- Add potatoes, green beans, broccoli, diced tomatoes, corn, peas, and chickpeas.
- Stir well to combine.
3. Add Broth & Seasoning
- Pour in vegetable broth.
- Add Italian seasoning, garlic powder, salt, and pepper.
- Bring to a gentle boil.
4. Simmer
- Reduce heat to low.
- Cover and simmer for 25–30 minutes, or until vegetables are tender.
5. Finish & Serve
- Taste and adjust seasoning if needed.
- Sprinkle with fresh parsley before serving.
- Serve hot with crusty bread or crackers.
Q&A
Can I make this soup ahead of time?
Yes, it tastes even better the next day after the flavors meld together.
Can I freeze it?
Yes, store in freezer-safe containers for up to 3 months. Enjoy! 🍲✨