The one and only VEGETABLE SOUP recipe you need for winter!

Summary by Krater

This video demonstrates how to make a classic, light vegetable soup using carrots, celery, onion, garlic, potatoes, green beans, peas, corn, diced tomatoes, broth, herbs, lemon juice, and parsley. It concludes with storage and freezing tips for the soup.

From the video

Answers: How do you make vegetable soup?

• vegetable soup recipe
• mirepoix preparation
• soup storage and freezing
• soup herbs and seasoning

Ingredients

• 4 carrots
• 3 ribs celery
• 1 medium onion
• 4 garlic cloves
• 3 yellow potatoes
• 1 1/2 cups fresh green beans
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 teaspoons Italian seasoning
• two 14 1/2-ounce cans diced tomatoes
• 2 bay leaves
• 6 to 8 cups vegetable broth
• 1/4 cup fresh parsley
• 1 lemon
• 1 cup frozen peas
• 1 cup frozen corn

What it concludes

• Yukon Gold potatoes hold their shape better after boiling than russet potatoes.
• Italian seasoning amps up the flavor in the soup and turns a bland soup robust and appetizing.
• Lemon juice adds a bright punch of flavor at the end and is 100 percent necessary.
• The vegetable soup will last for 4 to 5 days in the fridge and up to 3 months in the freezer.