Dutch Oven Vegetable Soup in 60 Minutes
This Dutch Oven Vegetable Soup is a savory, homemade meal. Learn the secret to a rich base with our step-by-step timing guide. Ready in just 60 minutes!
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Fork
- Ladle
- Mixing bowl
- Serving bowl
Ingredients
- 2 tbsp (28g) unsalted butter
- 1 medium yellow onion, diced (150g)
- 3 medium carrots, sliced into rounds (120g)
- 3 stalks celery, sliced (100g)
- 4 cloves garlic, minced (12g)
- 2 large russet potatoes, cubed (400g)
- 1 cup (150g) frozen peas
- 1 cup (160g) corn kernels
- 1 can (14.5 oz / 411g) diced tomatoes, with juices
- 2 tbsp (32g) tomato paste
- 6 cups (1.4L) vegetable broth, low sodium
- 1 tsp (5g) dried thyme
- 1 tsp (5g) dried oregano
- 1 bay leaf
- 1 tbsp (15ml) lemon juice
- salt to taste
- black pepper to taste
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