Description
This vegetable soup recipe is the ultimate guide to crafting a hearty, nutritious, and customizable dish. Packed with fresh vegetables, it’s perfect for every occasion—whether you’re meal prepping, feeding a crowd, or craving a comforting, healthy bowl of soup. With simple instructions and versatile ingredients, this recipe ensures success every time. Adjust flavors, add your favorite proteins or grains, and create a soup that’s uniquely yours. A timeless classic that’s easy to make and full of nutrients!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent.
- Add the carrots and celery to the pot, and cook for 5 minutes, stirring occasionally.
- Stir in the zucchini, green beans, and dried herbs (basil, oregano, thyme). Cook for another 5 minutes to allow the vegetables to soften slightly.
- Pour in the vegetable broth, water, and diced tomatoes (including their juice). Add the bay leaf and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are tender.
- Add the peas and corn, and cook for an additional 5 minutes.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls, and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 176KCAL
- Sodium: 480MG
- Fat: 4G
- Saturated Fat: 1G
- Carbohydrates: 32G
- Fiber: 7G
- Protein: 6G