Here’s a hearty and easy vegetable soup recipe that’s healthy, flavorful, and very adaptable:
Vegetable Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 cup green beans, trimmed and cut
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth or water
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper, to taste
- Optional: 1 cup cooked beans (kidney, chickpeas) or small pasta for extra protein
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
- Add vegetables: Stir in carrots, celery, zucchini, bell pepper, and green beans. Cook 5–7 minutes until slightly softened.
- Add liquids & seasonings: Pour in diced tomatoes and vegetable broth. Add thyme, basil, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer 25–30 minutes until all vegetables are tender.
- Optional additions: Stir in cooked beans or pasta for a heartier soup.
- Serve: Taste and adjust seasoning. Serve hot with crusty bread.
Tips
- Use seasonal vegetables for best flavor and nutrition.
- For a smoother texture, blend half of the soup and mix back in.
- Add fresh herbs like parsley or cilantro just before serving for brightness.
If you want, I can give a “5-minute prep, slow-simmered” version that maximizes flavor with minimal chopping and ingredients—perfect for busy weekdays.
Do you want me to do that?
