Description
A hearty and nutritious seasonal vegetable soup made with fresh, vibrant vegetables, perfect for any time of year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, trimmed and cut into pieces
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the carrots and celery, cooking for another 5 minutes until slightly softened.
- Stir in the zucchini, bell pepper, and green beans, cooking for an additional 3-4 minutes.
- Pour in the vegetable broth and diced tomatoes. Stir in the dried thyme, dried basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer uncovered for about 20 minutes, or until the vegetables are tender.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For a creamier soup, blend a portion of the soup with an immersion blender and mix it back in.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 7
- Protein: 4
Keywords: seasonal vegetable soup, healthy soup, vegetable soup recipe, easy soup recipe, vegan soup