Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 ribs celery, sliced
  • 2 medium gold potatoes, cubed small (1/2 inch)
  • 1 cup frozen green beans, cut into 1-inch pieces
  • 1 cup frozen corn kernels
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 6 cups vegetable broth, low sodium
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent and carrots begin to soften.
  2. Stir in the cubed potatoes, dried oregano, garlic powder, and black pepper. Cook for 2 minutes until fragrant.
  3. Pour in the diced tomatoes and vegetable broth. Bring to a rolling boil, then reduce heat to medium and simmer for 10–12 minutes, or until potatoes are fork-tender.
  4. Stir in the frozen corn and green beans and cook for 3 minutes.
  5. Turn off the heat and stir in the baby spinach until wilted (about 60 seconds). Stir in the lemon juice, fresh parsley, and salt just before serving.