Description
A hearty and nutritious vegetable soup packed with a colorful medley of fresh vegetables simmered in a flavorful broth infused with herbs. Perfect for a comforting meal that’s both light and satisfying.
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 & Spices
- 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
- Heat and sauté onion: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook root vegetables: Add sliced carrots, celery, and diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally to soften them slightly.
- Add remaining vegetables: Stir in the diced zucchini, yellow squash, green beans, corn, and peas, mixing thoroughly with the other vegetables.
- Add tomatoes, broth, and herbs: Pour in the diced tomatoes with their juice and vegetable broth. Add dried thyme, basil, oregano, salt, and pepper. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil over high heat. Once boiling, reduce heat to low and let it simmer uncovered for 25-30 minutes until all vegetables are tender and flavors meld.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with freshly chopped parsley for a bright finish.
Notes
- You can substitute or add any seasonal vegetables as desired to customize the soup.
- For a creamier texture, blend a portion of the soup before serving.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Using low-sodium vegetable broth lets you control the salt content better.
- To make it vegan and gluten-free, ensure the vegetable broth and canned tomatoes contain no animal products or additives.
