Description
This hearty Vegetable Soup is a comforting and nutritious dish perfect for any time of the year. Packed with a variety of colorful veggies and flavorful herbs, it’s a satisfying meal on its own or paired with crusty bread.
Ingredients
Scale
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen peas or corn (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 2–3 minutes until fragrant. Stir in the carrots, celery, and potatoes, and cook for 5 minutes.
- Add the zucchini, green beans, diced tomatoes with juice, vegetable broth, thyme, basil, and bay leaf. Season with salt and pepper. Bring the soup to a boil, then reduce heat and simmer uncovered for 25–30 minutes or until the vegetables are tender.
- Stir in peas or corn during the last 5 minutes of cooking, if using. Remove bay leaf before serving. Garnish with fresh parsley if desired and serve hot.
Notes
- Feel free to swap in seasonal vegetables or add cooked pasta or beans for extra heartiness.
- Leftovers freeze well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 150
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
