Description
This comforting vegetable soup is a hearty and healthy option that’s perfect for a cozy meal. Packed with colorful vegetables and flavorful herbs, this soup is both satisfying and nutritious.
Ingredients
Scale
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tablespoon lemon juice (optional)
- chopped parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot: Over medium heat, sauté onion and garlic until softened.
- Add carrots and celery: Cook for 4–5 minutes.
- Stir in zucchini, yellow squash, and green beans: Cook for 2 minutes.
- Add tomatoes, vegetable broth, thyme, basil, salt, and pepper: Bring to a boil, then simmer for 20–25 minutes.
- Stir in corn and peas: Cook for 5 minutes.
- Optional: Add lemon juice and adjust seasoning. Serve hot, garnished with parsley.
Notes
- This soup is highly adaptable—add potatoes, kale, or canned beans for extra heartiness.
- Store leftovers in the fridge for up to 4 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 130
- Sugar: 7g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
