Vegetable Soup
A comforting and healthy vegetable soup that brings warmth and joy to any meal, perfect for quick dinners or family gatherings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 bell pepper diced (any color)
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Liquids and Seasoning
- 6 cups vegetable broth
- 1 can diced tomatoes (15 oz), with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste Salt and pepper
Optional Additions
- a handful spinach or kale For added greens
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 2-3 minutes until it turns translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Toss in the sliced carrots and chopped celery, sautéing for about 5 minutes.
- Add the diced bell pepper, zucchini, and green beans, stirring well to combine.
- Pour in the vegetable broth and the canned diced tomatoes (with juices).
- Sprinkle in the dried thyme and basil, and season with salt and pepper to taste.
- Bring to a gentle boil, then reduce heat to low and let simmer uncovered for 25 minutes.
- If using, add greens during the last 5 minutes of cooking.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen in portions. For added flavor, consider adding red pepper flakes, beans, or a splash of soy sauce.