This hearty vegetable soup is a comforting and nutritious dish perfect for any time of year. Bursting with a variety of fresh vegetables, herbs, and spices, it’s not only easy to make but also a great way to incorporate healthy ingredients into your diet.
Whether you’re looking for a warm meal on a chilly day or a light option for lunch, this soup is both satisfying and flavorful. Ideal for meal prep or a cozy family dinner, it’s a recipe you’ll want to keep on hand!
Ingredients
1 large onion, chopped
2 tablespoons olive oil
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 cup green beans, chopped
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
★Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until softened, about 5 minutes.
- Add the carrots and celery, cook for another 5 minutes.
- Stir in the zucchini and bell pepper, cook for 3 minutes.
- Add the diced tomatoes, vegetable broth, green beans, corn, peas, thyme, basil, and bay leaf.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the vegetables are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Variations
- Add Protein: Incorporate beans (like cannellini or chickpeas) or lentils for extra protein.
- Spice it Up: Add red pepper flakes or a dash of hot sauce for some heat.
- Different Vegetables: Substitute or add vegetables like spinach, kale, potatoes, or squash based on seasonal availability.
- Grains: Include cooked quinoa, rice, or pasta for a heartier texture.
- Herb Variations: Experiment with fresh herbs like cilantro, dill, or oregano for different flavor profiles