Vegetable Soup
A warm and nourishing vegetable soup that’s simple to make and versatile, perfect for comfort on chilly evenings or as a nutritious lunch option.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
Liquid Ingredients
- 4 cups vegetable broth Use low-sodium if preferred.
- 1 can diced tomatoes (14.5 ounces)
Seasoning
- 1 teaspoon dried thyme
- to taste salt and pepper
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion, carrots, and celery. Sauté for about five minutes until softened.
- Stir in the minced garlic, diced zucchini, and diced bell pepper. Cook for an additional three minutes.
Cooking
- Pour in the vegetable broth and the diced tomatoes. Bring to a gentle boil.
- Season with dried thyme, salt, and pepper. Reduce heat and let the soup simmer for about 20 minutes.
- Customize your soup by adding more vegetables or herbs, if desired.
Serving
- Serve hot in bowls, optionally garnished with fresh herbs or accompanied by crusty bread.
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Notes
Choose fresh ingredients for the best flavor. Don’t rush the sautéing process for a rich flavor base. Experiment with different herbs and vegetables to create variations of this recipe.