Description

This hearty vegetable soup is a comforting and nutritious dish packed with a variety of fresh vegetables simmered in a flavorful broth. Featuring carrots, celery, potatoes, zucchini, yellow squash, green beans, corn, peas, and diced tomatoes with aromatic herbs, this soup is perfect for a healthy lunch or dinner. It is easy to prepare, naturally gluten-free, and ideal for vegetarians seeking a warm, satisfying meal.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 zucchini, diced
1 yellow squash, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)

Liquids and Seasonings

1 can (14.5 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste

Garnish

2 tablespoons fresh parsley, chopped

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Instructions

Heat the oil and soften onions: Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add garlic: Add the minced garlic to the pot and cook for another minute until fragrant, taking care not to burn it.
Cook root vegetables: Add sliced carrots, celery, and diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally to begin softening the vegetables.
Add remaining vegetables: Stir in diced zucchini, yellow squash, green beans, corn kernels, and peas to combine all the vegetables evenly.
Add liquids and seasonings: Pour in the can of diced tomatoes along with their juice and the vegetable broth. Add dried thyme, dried basil, dried oregano, and season with salt and pepper to taste. Stir everything well to combine all ingredients.
Simmer the soup: Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes until all vegetables are tender and flavors are melded.
Adjust seasoning and serve: Taste the soup and adjust the salt and pepper if needed. Ladle hot soup into bowls and garnish with freshly chopped parsley before serving.

Notes

You can substitute frozen vegetables if fresh ones are unavailable, but adjust cooking time accordingly.
For a thicker consistency, mash some of the cooked potatoes in the pot before serving.
This soup stores well and tastes even better the next day after flavors meld.
To add protein, consider stirring in cooked beans or lentils after simmering.
Use low-sodium vegetable broth to control the salt content.