why make this recipe
Easy Vegetable Soup is a wholesome and healthy dish that packs a punch of flavor and nutrition. It’s perfect for a cozy dinner or a quick lunch. This soup is great for using up leftover vegetables and can be easily tailored to suit your taste. Plus, it’s a great way to get your daily dose of veggies!
how to make Easy Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups diced tomatoes
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Pour in the vegetable broth and bring to a boil.
- Stir in the diced tomatoes, zucchini, green beans, thyme, basil, salt, and pepper.
- Reduce heat and let simmer for 20-25 minutes or until the vegetables are tender.
- Taste and adjust seasonings as necessary.
- Serve hot, garnished with fresh parsley.
how to serve Easy Vegetable Soup
Easy Vegetable Soup is best served hot. You can pour it into bowls and top it off with fresh parsley for a pop of color and flavor. It goes wonderfully with crusty bread or a side salad to make your meal complete.
how to store Easy Vegetable Soup
If you have leftovers, cool the soup to room temperature and store it in an airtight container in the fridge. It can last for about 3-4 days. You can also freeze the soup for longer storage. Just let it cool and then pour it into freezer-safe containers. It should keep well for up to 3 months in the freezer.
tips to make Easy Vegetable Soup
- Feel free to add any vegetables you have on hand like spinach, bell peppers, or corn.
- For a heartier soup, toss in some cooked beans or lentils.
- Adjust seasoning according to your taste; add more herbs if you love a strong flavor.
- If you prefer a creamier soup, blend a portion of it and mix it back in.
variation
You can easily make this soup with added protein by including shredded chicken or tofu. You can also switch vegetable broth with chicken broth for a different flavor base.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work great in this soup. Just make sure to chop them into similar sizes for even cooking.
Can I make this soup in a slow cooker?
Absolutely! Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Is this soup vegan?
Yes, as long as you use vegetable broth and no animal products for seasoning, this soup is completely vegan!
Easy Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegan
Description
A wholesome and healthy vegetable soup perfect for a cozy dinner or quick lunch.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups diced tomatoes
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Pour in the vegetable broth and bring to a boil.
- Stir in the diced tomatoes, zucchini, green beans, thyme, basil, salt, and pepper.
- Reduce heat and let simmer for 20-25 minutes or until the vegetables are tender.
- Taste and adjust seasonings as necessary.
- Serve hot, garnished with fresh parsley.
Notes
Great served with crusty bread or a side salad. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.