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Southern Vegetable Soup

A cozy and nutritious soup packed with fresh vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 bell pepper chopped
  • 1 can 14.5 oz diced tomatoes (with juice)
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup green beans trimmed and cut
  • 1 cup corn fresh, frozen, or canned

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until softened.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the diced zucchini and chopped bell pepper.
  5. Pour in the can of diced tomatoes and the vegetable broth.
  6. Add the dried thyme, dried basil, salt, and pepper.
  7. Bring the soup to a boil, then reduce heat to low and let it simmer for about 20 minutes.
  8. Stir in the green beans and corn, cooking for an additional 5 minutes until tender.

Notes

Serve with crusty bread or a fresh salad for a complete meal.