Description
This easy vegetable soup recipe is a comforting and nutritious meal that is perfect for any day of the week. Packed with a variety of colorful veggies and flavorful herbs, this soup is both hearty and delicious.
Ingredients
Scale
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 (14.5 oz) can diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup chopped spinach or kale (optional)
Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in garlic and cook until fragrant.
- Add Vegetables: Add carrots, celery, zucchini, and green beans. Cook for about 5 minutes.
- Cook Soup: Add diced tomatoes, vegetable broth, thyme, basil, salt, and pepper. Simmer for 20–25 minutes until vegetables are tender.
- Final Touches: Stir in corn, peas, and spinach or kale. Simmer for another 5 minutes. Adjust seasoning if needed.
- Serve: Serve hot, garnished with fresh parsley if desired.
Notes
- Feel free to swap or add other veggies like potatoes, bell peppers, or cabbage.
- For a heartier version, add cooked pasta, rice, or canned beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 130
- Sugar: 7g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
