Description
A comforting and healthy vegetable soup, perfect for busy weeknights and chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic and bell pepper, cooking for another 2 minutes.
- Add the zucchini and green beans, cooking for 3 more minutes.
- Pour in the vegetable broth and diced tomatoes. Stir in the oregano, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes until the vegetables are tender.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Customize with any vegetables on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg