why make this recipe
Easy Vegetable Soup is a simple and healthy option for anyone who loves warm, comforting meals. This soup is not only quick to make but is also packed with vitamins and nutrients from the fresh vegetables. It’s perfect for chilly days or when you want something light yet filling. Plus, it’s a great way to use up any leftover veggies you have at home.
how to make Easy Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- Add zucchini, green beans, diced tomatoes, vegetable broth, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, until vegetables are tender.
- Serve hot, garnished with fresh parsley.
how to serve Easy Vegetable Soup
Serve the soup hot in bowls. You can enjoy it on its own or pair it with some crusty bread for a complete meal. A sprinkle of fresh parsley on top adds a nice touch and enhances the flavors.
how to store Easy Vegetable Soup
Cool the soup completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just remember to thaw it in the fridge before reheating.
tips to make Easy Vegetable Soup
- Feel free to mix and match your favorite vegetables. Spinach, kale, or bell peppers work well too.
- For a heartier soup, you can add beans or lentils.
- Adjust the seasonings to suit your taste. Adding a splash of lemon juice can brighten the flavors.
variation
You can turn this soup into a creamy version by adding a splash of heavy cream or coconut milk at the end. For a spicier kick, toss in some red pepper flakes.
FAQs
Q: Can I use frozen vegetables in this recipe?
A: Yes, frozen vegetables can be used. Just add them to the pot with the other ingredients and cook until heated through.
Q: How do I make this soup in a slow cooker?
A: Chop all the vegetables and add them to the slow cooker with the broth and seasonings. Cook on low for 6-8 hours or high for 3-4 hours.
Q: Is this soup vegan?
A: Yes, this Easy Vegetable Soup is completely vegan, as it uses vegetable broth and has no animal products.
Easy Vegetable Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and healthy soup packed with vitamins and nutrients from fresh vegetables, perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- Add zucchini, green beans, diced tomatoes, vegetable broth, thyme, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, until vegetables are tender.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to mix and match your favorite vegetables. For a heartier soup, you can add beans or lentils. Adjust seasonings to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
