Description
A hearty and healthy vegetable soup packed with fresh and vibrant vegetables simmered to perfection in a flavorful broth. This easy-to-make soup is perfect for a nourishing lunch or dinner and serves eight people.
Ingredients
Scale
Vegetables
- 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
Liquids & Oils
- 2 tablespoons olive oil
- 6 cups vegetable broth
Herbs & Seasonings
- 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
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add Garlic: Add minced garlic to the pot and cook for another minute until fragrant, ensuring the garlic does not burn.
- Add Root Vegetables: Add sliced carrots, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally to begin softening the vegetables.
- Add Remaining Vegetables: Stir in diced zucchini, yellow squash, green beans, corn, and peas, mixing all the vegetables evenly.
- Add Liquids and Seasoning: Pour in the diced tomatoes with their juice and vegetable broth. Add dried thyme, basil, oregano, salt, and pepper. Stir to combine all ingredients thoroughly.
- Simmer Soup: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes or until all the vegetables are tender and flavors have melded.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- This soup is versatile; feel free to substitute the vegetables with what you have on hand.
- For added protein, consider adding cooked beans or lentils.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- To make this soup spicier, add a pinch of red pepper flakes when adding the seasonings.
- Use fresh herbs if available, adjusting the quantity to taste.
