Description
A comforting and easy recipe for a hearty vegetable soup, perfect for dinner menus.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until soft, about 5 minutes.
- Add garlic and cook for 1 minute.
- Add zucchini and bell pepper. Stir well.
- Pour in vegetable broth and diced tomatoes.
- Add thyme, basil, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute olive oil with any cooking oil you prefer.
- Feel free to add any vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
- It freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable soup, healthy dinner, easy recipes, comfort food