Description
This hearty vegetable soup is a comforting and nutritious dish perfect for any time of the year. Packed with a variety of colorful vegetables and flavorful herbs, it’s a simple yet delicious recipe that will warm you up from the inside out.
Ingredients
Scale
Vegetable Soup:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 potato, peeled and diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.
- Stir in zucchini, green beans, and potato, then add diced tomatoes, vegetable broth, thyme, basil, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until all vegetables are tender.
- Add corn and peas during the last 5 minutes of cooking. Taste and adjust seasoning as needed.
- Stir in fresh parsley just before serving, if desired.
Notes
- Feel free to use any seasonal vegetables or leftovers you have on hand.
- This soup freezes well and can be made in advance for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 150
- Sugar: 7g
- Sodium: 470mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
