Vegetable Soup with Creamed Corn

Warm, comforting, and brimming with wholesome flavor, this Vegetable Soup with Creamed Corn is the ultimate one-pot recipe for cozy weeknight dinners or meal prep. Packed with a medley of fresh vegetables like carrots, celery, zucchini, and tender green beans, this hearty soup gains a creamy twist with the addition of rich, velvety canned creamed corn. Infused with aromatic garlic, onion, dried herbs, and a splash of diced tomatoes, every spoonful is bursting with savory depth. Ready in under an hour, this easy-to-make soup is both nourishing and satisfying, making it perfect for feeding the whole family. Serve it hot, garnished with fresh parsley, and pair it with a side of crusty bread for a truly comforting meal. A must-try for anyone seeking a healthy, flavorful, and versatile vegetable soup recipe!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 medium, peeled and diced russet potato
• 1 cup, trimmed and chopped green beans
• 1 medium, diced zucchini
• 6 cups vegetable broth
• 1 15-ounce can canned creamed corn
• 1 14.5-ounce can, with juices canned diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 2 tablespoons, chopped, for garnish fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3–4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the carrots, celery, potato, and green beans to the pot. Cook for 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth, creamed corn, and diced tomatoes with their juices.

Step 6

Stir in the thyme, oregano, bay leaf, salt, and black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes.

Step 8

Add the diced zucchini to the pot and cook for an additional 10 minutes, or until all the vegetables are tender.

Step 9

Remove the bay leaf and adjust the seasoning with more salt and pepper, if needed.

Step 10

Serve the soup hot, garnished with fresh parsley. Enjoy with crusty bread or crackers, if desired.

Nutrition Facts

Serving size	(3518.2g)

Amount per serving	% Daily Value*
Calories	1749.2

Total Fat 60.5g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 10.9g
Cholesterol 8.2mg	0%
Sodium 9817.6mg	0%
Total Carbohydrate 272.8g	0%
Dietary Fiber 55.2g	0%
Total Sugars 92.5g
Protein 51.3g	0%

Vitamin D 0IU	0%
Calcium 769.5mg	0%
Iron 18.1mg	0%
Potassium 7653.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 11.1%

Carbs: 59.3%