Description
A hearty and healthy Vegetable Soup recipe that is vegan and bursting with flavor. Packed with a colorful array of vegetables and aromatic herbs, this soup is a comforting and nutritious choice for any time of the year.
Ingredients
Scale
Vegetable Soup Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 potato, peeled and diced
- 1 (14.5-ounce) can diced tomatoes, with juice
- 6 cups vegetable broth
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels, fresh, frozen, or canned
- 1 cup peas, fresh or frozen
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté vegetables: Add onion, garlic, carrots, and celery. Sauté until vegetables begin to soften.
- Add zucchini and potato: Mix in zucchini and potato, cooking for another few minutes.
- Combine ingredients: Stir in tomatoes, broth, green beans, corn, peas, herbs, salt, and pepper.
- Simmer: Bring to a boil, then simmer covered for 20–25 minutes until vegetables are tender.
- Adjust seasoning: Taste and adjust seasonings. Add lemon juice if desired.
- Serve: Garnish with parsley and serve hot.
Notes
- This recipe is versatile—try adding spinach, kale, or pasta for variety.
- Leftovers store well and taste better the next day.
- Freeze in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
