Description
A hearty and wholesome vegetable soup packed with a variety of fresh vegetables and aromatic herbs. This comforting soup is perfect for a nutritious meal any day, delivering vibrant flavors and a satisfying warmth in every bowl.
Ingredients
Scale
Vegetables
- 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)
- 1 can (14.5 oz) diced tomatoes
Liquids & Oils
- 2 tablespoons olive oil
- 6 cups vegetable broth
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the Oil and Sauté Onion: Heat 2 tablespoons of 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: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
- Add Root Vegetables: Add sliced carrots, celery, and diced potatoes to the pot. Cook for around 5 minutes, stirring occasionally to slightly soften the vegetables and build flavor.
- Add Remaining Vegetables: Stir in diced zucchini, yellow squash, green beans, corn, and peas, combining all the vegetables evenly.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juice and the vegetable broth. Add dried thyme, dried basil, dried oregano, salt, and pepper. Stir well to mix all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25 to 30 minutes, or until all the vegetables are tender.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the hot soup into bowls and garnish each with fresh chopped parsley before serving.
Notes
- For a thicker soup, you can partially mash some of the potatoes while simmering.
- Use fresh or frozen vegetables according to availability; frozen vegetables can be added directly without thawing.
- This soup keeps well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months.
- Add a squeeze of lemon juice or a dash of hot sauce for an extra flavor kick.
- For added protein, stir in cooked beans or lentils during the simmering stage.
