A warm, hearty, and nutritious vegetable soup that’s perfect for a healthy meal. This soup is loaded with a variety of colorful vegetables simmered in a flavorful broth, making it a comforting dish for any season.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onions and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add carrots, celery, and potatoes to the pot, and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the diced tomatoes (including the liquid), thyme, oregano, bay leaf, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the vegetables are tender.
- Add zucchini, green beans, and corn, and continue simmering for another 10 minutes.
- Adjust seasoning as needed. Remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley if desired. Enjoy!
This vegetable soup is easily customizable by adding your favorite vegetables or grains like quinoa or barley for extra texture and nutrients.