Description
A comforting and nutritious Vegetable Soup that is easy to make with a variety of colorful vegetables. This vegan and gluten-free soup is perfect for a light and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (frozen or fresh)
- 2 cups chopped spinach or kale (optional)
Vegetable Soup:
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft.
- Stir in garlic and cook for another 30 seconds. Add carrots, celery, zucchini, and green beans. Cook for 5–7 minutes.
- Stir in diced tomatoes, vegetable broth, thyme, basil, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes.
- Add corn, peas, and spinach or kale. Simmer for another 5–7 minutes. Remove bay leaf before serving.
- Serve hot with crusty bread or crackers.
Notes
- Customize with any vegetables you have on hand.
- Add cooked pasta, beans, or rice to make it heartier.
- Keeps well in the fridge for up to 5 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 160
- Sugar: 8g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
