Vegetable Soup
A nutritious and comforting soup made with a variety of fresh vegetables and herbs.
Equipment
- large pot
Ingredients
Fresh Ingredients
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 1 piece bell pepper, chopped
- 1 piece zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 tablespoon olive oil for sautéing
- 1 can diced tomatoes (14.5 oz) no added sugar
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt and pepper
- to taste fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.
- Add diced carrots, celery, bell pepper, zucchini, and green beans. Stir and cook for 5-7 minutes until vegetables begin to soften.
- Pour in diced tomatoes with juices and vegetable broth. Stir in dried thyme and basil, and season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
Vegetable soup can be customized with different vegetables and proteins. It can also be frozen for later use.