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Vegetable Soup

There's something undeniably comforting about a steaming bowl of Vegetable Soup on a chilly day. This recipe is a family favorite, bursting with fresh flavors and packed with nutrients, making it a wholesome choice for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 cups mixed vegetables like green beans, peas, and corn
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley chopped (for garnish)

Equipment

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

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery and sauté for 5-7 minutes until the vegetables soften and the onion turns translucent.
  3. Stir in the minced garlic and cook for 1 minute.
  4. Pour in the vegetable broth and diced tomatoes with their juices.
  5. Stir in the dried thyme and dried basil, then season with salt and pepper to taste.
  6. Add the mixed vegetables and bring the soup to a gentle boil.
  7. Reduce the heat to low and let the soup simmer for 15-20 minutes.
  8. Remove the pot from heat, garnish with chopped fresh parsley, and serve hot.

Notes

For added depth, try adding a splash of soy sauce or a squeeze of lemon juice just before serving.