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Vegetable Soup

A vibrant and hearty Vegetable Soup, perfect for chilly days, made with fresh seasonal vegetables and aromatic herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1 medium zucchini, chopped
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. Wash and chop all your vegetables.
Cooking
  1. In a large pot over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the chopped carrots and celery; cook for another 5 minutes until the veggies begin to soften.
  3. Stir in the minced garlic and cook until fragrant, about 1 minute.
  4. Add the diced potatoes and zucchini, stirring well to combine.
  5. Pour in the diced tomatoes (with juices) and the vegetable broth. Bring the soup to a boil.
  6. Stir in the dried thyme and oregano, and season with salt and pepper to taste. Reduce heat and let the soup simmer for about 25-30 minutes, or until the vegetables are tender.
  7. Garnish with fresh parsley if desired, and serve warm with crusty bread.

Notes

Vegetable Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat over medium heat, adding a splash of broth if too thick.