Description
A comforting and nutritious vegetable soup that’s perfect for chilly weather.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup green beans, chopped
- 1 cup corn
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1 cup spinach or kale, chopped
- Optional: Fresh parsley for garnish
Instructions
- Heat the olive oil over medium heat in a large pot. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Toss in the minced garlic and cook for about 1 minute until fragrant.
- Add the diced carrots and celery. Stir well and let them cook for about 5 minutes.
- Stir in the zucchini and bell pepper. Cook for another 5 minutes.
- Pour in the diced tomatoes along with their juice, vegetable broth, green beans, and corn.
- Season the soup with dried basil, oregano, salt, and pepper. Bring to a gentle simmer.
- Lower the heat and let it simmer for about 20 minutes, adding spinach or kale in the last 5 minutes.
- Taste the soup and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to swap in any seasonal vegetables you have on hand. For a vegan version, use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg