Description
Classic Vegetable Soup is a comforting and nutritious dish loaded with colorful vegetables simmered in a flavorful broth. This easy-to-make soup is perfect for a healthy lunch or a light dinner, offering a warm and hearty meal that’s both vegan and vegetarian friendly.
Ingredients
Vegetables
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
Pantry
- 2 tbsp olive oil
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
Garnish
- 2 tbsp chopped parsley
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat until shimmering.
- Sauté base vegetables: Add diced onion, sliced carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add remaining vegetables and broth: Mix in diced zucchini, chopped green beans, canned diced tomatoes with juices, vegetable broth, dried thyme, and dried oregano. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25 minutes to allow flavors to meld and vegetables to cook through.
- Season: Taste the soup and season with salt and freshly ground black pepper according to your preference.
- Finish and serve: Stir in chopped parsley just before serving to add a fresh herbal note. Serve the soup hot.
Notes
- You can add beans or pasta to the soup if you are not following a low-carb diet to make it heartier.
- This soup freezes well for up to 3 months—cool completely before freezing in airtight containers.
- Feel free to adjust the vegetable selection based on seasonal availability or personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
