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Hearty Homemade Vegetable Soup

A delightful medley of fresh vegetables swimming in a rich, flavorful broth, perfect for cozy gatherings or a soothing family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium bell pepper, diced any color
  • 1 medium zucchini, diced
  • 1 cup green beans, cut into bite-sized pieces
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juice
  • 6 cups vegetable broth ensure Halal compliance
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 1 tablespoon lemon juice optional for brightness

Method
 

Preparation
  1. Start by washing and chopping all the fresh vegetables as noted. Make sure everything is bite-sized for easy eating.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes or until they turn translucent and fragrant.
  2. Stir in the carrots, celery, and bell pepper. Cook them for about 5-7 minutes, allowing them to soften and become aromatic.
  3. Add the zucchini, green beans, kidney beans, and diced tomatoes. Pour in the vegetable broth and add the thyme, basil, salt, and pepper. Stir everything together well.
  4. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
  5. If you’d like a touch of brightness, add in the lemon juice at the end for a fresh zing.
  6. Give the soup a taste. Adjust salt and pepper as desired.
  7. Ladle the soup into bowls and enjoy with fresh bread or crusty rolls!

Notes

Feel free to swap out any vegetables based on what’s in season or personal preferences. For storing, keep in an airtight container for up to 5 days or freeze for up to 3 months. Reheat gently over low heat, stirring occasionally.