Description
A warm and nourishing vegetable soup packed with fresh veggies and aromatic herbs, perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, chopped
- 1 cup zucchini, diced
- 1 cup corn (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery; sauté until tender, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Pour in the vegetable broth and diced tomatoes, then add the green beans, zucchini, and corn.
- Season with dried thyme, basil, salt, and pepper, stirring to combine.
- Bring to a boil, then reduce heat and let simmer for about 20 minutes, until vegetables are tender.
- Serve hot, garnished with chopped parsley.
Notes
Feel free to customize with seasonal vegetables. This soup can also be blended for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg