Description
This flavorful and healthy vegetable soup is a comforting dish that is perfect for any time of the year. Packed with a variety of colorful veggies and aromatic herbs, this vegan and gluten-free soup is easy to make and sure to satisfy your taste buds.
Ingredients
Scale
Vegetable Soup Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut
- 1 potato, peeled and diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 cup corn kernels, fresh or frozen
- 1 cup peas, fresh or frozen
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion until translucent. Add garlic, carrots, and celery; cook for 5 minutes.
- Add Veggies and Broth: Stir in zucchini, green beans, and potato. Add diced tomatoes, vegetable broth, thyme, basil, bay leaf, salt, and pepper.
- Simmer: Bring to a boil, then simmer for 25–30 minutes until vegetables are tender. Add corn and peas in the last 5 minutes.
- Season and Serve: Remove bay leaf, adjust seasoning, and stir in fresh parsley before serving.
Notes
- Feel free to add other vegetables like cabbage, spinach, or bell peppers.
- For a heartier soup, add cooked beans or pasta.
- This soup stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 7g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
