Description
A hearty and wholesome vegetable soup packed with a variety of fresh vegetables and herbs, simmered to perfection in a flavorful vegetable broth. This comforting soup is perfect for a nutritious meal that’s both delicious and easy to prepare.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 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 and Seasonings
- 6 cups vegetable broth
- 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 the oil and soften onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic: Add 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 slightly soften the vegetables.
- Add other vegetables: Stir in diced zucchini, yellow squash, green beans, corn, and peas, combining them evenly with the other ingredients.
- Incorporate liquids and herbs: Pour in the diced tomatoes with their juice and vegetable broth. Add dried thyme, basil, oregano, salt, and pepper. Stir well to combine all the flavors.
- Simmer soup: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, or until all the vegetables are tender and the flavors meld.
- Adjust and serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- You can use fresh or frozen vegetables; if using frozen, adjust cooking time accordingly as they soften faster.
- For added protein, consider adding cooked beans or lentils.
- The soup tastes even better the next day as the flavors continue to develop.
- Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
- Customize the herbs as per your preference, fresh herbs can be used but should be added towards the end of cooking.
