Description
This easy vegetable soup recipe is a wholesome and nutritious meal perfect for a healthy lifestyle. Packed with a variety of fresh vegetables and flavorful herbs, it provides a comforting and hearty dish that is low in fat and calories. Optional beans or lentils can be added for extra protein, making it a versatile and satisfying soup suitable for vegetarians.
Ingredients
Scale
Vegetables
- 4 cups assorted fresh vegetables (carrots, celery, bell peppers, zucchini), chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Oils
- 6 cups vegetable broth (low-sodium recommended)
- 1 tablespoon olive oil
Seasonings
- 1-2 teaspoons dried herbs (thyme, parsley)
- Salt and pepper to taste
Optional Additions
- 1 cup beans or lentils (cooked or canned, for added protein)
Instructions
- Heat the oil and sauté aromatics: In a large pot over medium heat, warm the olive oil. Add chopped onions and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes.
- Cook the harder vegetables: Add the chopped carrots and celery to the pot and stir for another 5 minutes to slightly soften them and develop flavor.
- Add broth and seasonings: Pour in the vegetable broth along with your dried herbs, salt, and pepper. Stir to combine and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer, partially covered, for 20-30 minutes until all the vegetables are tender and flavors meld together. If using, add cooked beans or lentils during the last 10 minutes of simmering to heat through.
Notes
- Use low-sodium vegetable broth to control the salt content.
- Feel free to customize the vegetable mix based on seasonal availability.
- Add beans or lentils to boost protein and make the soup more filling.
- For a creamier texture, blend part of the soup and mix back in.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
