Description
A warm and hearty vegetable soup perfect for any time of the year. This recipe is easy to customize to suit your taste with various vegetables and herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 6 cups vegetable or chicken broth
- 2 potatoes, cubed
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the broth, followed by the cubed potatoes, green beans, and diced tomatoes.
- Season with thyme, salt, and pepper.
- Bring the soup to a boil, then reduce heat to low. Let it simmer for 30 minutes.
- Taste and adjust seasoning, if needed.
- Remove from heat and garnish with fresh herbs if desired.
Notes
For a creamier soup, blend a portion of it with a blender or immersion blender before serving. You can freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg