Description
A hearty and flavorful vegetable soup recipe that is simple to make and perfect for any occasion. This soup is packed with fresh vegetables and is a healthy and delicious option for lunch or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped potatoes
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add potatoes, zucchini, green beans, thyme, and basil.
- Reduce heat and simmer, covered, for 20-25 minutes, or until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot.
- Add your favorite herbs and spices for a personalized flavor.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 8g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg