Go Back

Vegetable Soup

A vibrant and nourishing dish packed with colorful vegetables, perfect for warming you up on chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, chopped Adds flavor base
  • 2 cloves garlic, minced Enhances aroma
  • 2 medium carrots, diced Adds sweetness and color
  • 2 stalks celery, diced Provides crunch and flavor
  • 1 medium potato, cubed Adds heartiness
  • 4 cups vegetable broth Base for the soup
  • 1 can diced tomatoes (14.5 oz) Provides acidity and sweetness
  • 1 cup green beans, cut into pieces Adds more veggies
  • 1 teaspoon dried thyme Flavor enhancer
  • to taste Salt and pepper Season as needed
  • for garnish Fresh parsley Enhances presentation

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and sauté for an additional minute until fragrant.
Cooking
  1. Add the diced carrots, celery, and cubed potato to the pot. Cook for about 5 more minutes, stirring occasionally.
  2. Pour in the vegetable broth and the can of diced tomatoes (with juice). Bring the mixture to a gentle boil.
  3. Add the green beans, dried thyme, salt, and pepper. Reduce the heat to low and let the soup simmer for 20-25 minutes until all the vegetables are tender.
  4. Taste your soup and adjust the seasoning as needed.
  5. Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy!

Notes

Feel free to use any vegetables you have on hand. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.