Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 2 medium (300g) gold potatoes, cubed
  • 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
  • 1 cup (100g) frozen peas
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 can (400g) diced tomatoes
  • 1 tsp (5g) dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Gather all vegetables and chop them according to the list. I like to get all my dicing done upfront so I'm not chopping frantically while the oil is smoking.
  2. Heat olive oil over medium heat in your large stockpot. Add the diced onion, carrots, and celery. Stir occasionally for 5-7 minutes until the onions become translucent and fragrant.
  3. Add the minced garlic and cook for 1 additional minute. Note: Garlic burns quickly, so don't let it sit too long!
  4. Pour in the vegetable broth and the can of diced tomatoes. Increase the heat to bring the mixture to a boil, then immediately reduce it to a low simmer.
  5. Add the cubed gold potatoes to the simmering broth. Set a timer for 10 minutes.
  6. After 10 minutes, stir in the trimmed green beans. Continue to simmer for another 10-15 minutes until the potatoes are fork tender.
  7. Stir in the frozen peas and dried oregano. Cook for just 2 more minutes. The peas only need to heat through; overcooking them makes them grey.
  8. Turn off the heat completely. Stir in the chopped fresh parsley and the fresh lemon juice. This final step is what makes this a true Light Vegetable Soup rather than just a pot of boiled veg.