Description
Enjoy a comforting bowl of hearty Vegetable Soup, packed with fresh, wholesome vegetables and savory broth. This healthy, easy-to-make soup is perfect for any season and can be customized with your favorite veggies. Ideal for a nourishing lunch or dinner, it’s both satisfying and versatile.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 zucchini, diced
1 yellow squash, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add sliced carrots, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
- Stir in diced zucchini, yellow squash, green beans, corn, and peas.
- Pour in diced tomatoes (with juice) and vegetable broth. Add dried thyme, basil, oregano, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until vegetables are tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, puree part of the soup using an immersion blender.
You can customize the soup with different vegetables according to your preference.
This soup can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 150 kcal per serving
