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Hearty Vegetable Soup


  • 1 can (26-ounce) diced tomatoes

  • 1 bag (16-ounce) mixed vegetables (green beans, corn, peas, carrots)

  • 3-4 cups vegetable broth (less for chunkier soup)

  • ½ onion, diced

  • 1 celery stalk, diced

  • Juice from 1 lemon

  • 2 teaspoons cumin

  • ½ cup fresh parsley, chopped

  • ½ teaspoon salt

  • Black pepper, to taste

  • 1 bay leaf


  1. Combine all ingredients in a large saucepan.

  2. Cover and turn the heat to high until the edges of the soup start to bubble.

  3. When they start to bubble, turn the heat down to medium and cook covered for about 20-30 minutes until the vegetables are soft.

Recipe sourced from

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