Description
This Vegetable Soup is a wholesome, hearty dish packed with vibrant, nutrient-rich vegetables simmered in a flavorful broth. Perfect as a light meal or a comforting appetizer, this soup is simple to make and easily customizable to your favorite veggies.
Ingredients
Units
Scale
Base Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
Instructions
1. Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
2. Add Broth and Potatoes
- Stir in the diced potatoes, zucchini, green beans, diced tomatoes (with their juice), vegetable broth, and water.
- Add the thyme, basil, and bay leaf. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes.
3. Add Corn and Peas
- Stir in the corn and peas, and continue simmering for another 10 minutes, or until all the vegetables are tender.
4. Serve
- Remove the bay leaf and adjust seasoning if needed.
- Ladle the soup into bowls and serve hot, garnished with fresh parsley or grated Parmesan if desired.
Notes
- Customization: Use seasonal vegetables or swap in your favorites like spinach, kale, sweet potatoes, or squash.
- Protein Option: Add cooked beans (like chickpeas or kidney beans) or lentils for a protein boost.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave before serving.