Description
A comforting and nourishing vegetable soup made with a variety of fresh vegetables simmered in a savory broth for a wholesome and flavorful meal.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery and cook for a few minutes until they begin to soften.
- Stir in minced garlic and cook briefly until fragrant.
- Add diced potato, zucchini, green beans, diced tomatoes, and vegetable broth.
- Stir well and bring the mixture to a gentle boil.
- Reduce the heat and let the soup simmer for 20–25 minutes until the vegetables become tender.
- Add dried oregano, thyme, salt, and black pepper and stir to combine.
- Sprinkle chopped fresh parsley over the soup before serving.
Notes
- Cannellini or kidney beans can be added for extra protein.
- Small pasta shapes or rice can make the soup more filling.
- Leafy greens such as spinach or kale can be added near the end of cooking.
- A bay leaf can be added while simmering for deeper flavor.
- A squeeze of lemon juice at the end brightens the taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup can be frozen for up to 2 months and reheated when needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
