Low Sodium Classic Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

This hearty vegetable soup is loaded with tender carrots, celery, and onion, simmered together with garlic and tomato paste until deeply savory, then built out with diced tomatoes, Yukon Gold potatoes, and a splash of broth. Green beans, zucchini, and sweet corn go in toward the end so they stay bright and just-tender rather than mushy, and a bit of dried thyme and oregano keeps every spoonful fragrant. It's the kind of one-pot meal that tastes like it simmered all afternoon, with a rich, tomatoey broth that clings to every vegetable. Finished with a scatter of fresh parsley, it's a comforting, wholesome bowl that works beautifully for anyone watching their sodium intake. Make a big batch on a Sunday and you've got lunches ready for the whole week.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth or vegetable broth
2 medium yukon gold potatoes, cut into ¾-inch cubes
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch half-moons
1 cup frozen corn kernels
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes.

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