Description
A simple, hearty homemade vegetable soup packed with fresh vegetables and herbs, perfect for a comforting and nutritious meal any day of the week.
Ingredients
Scale
Vegetables
- 2 medium carrots, chopped into bite-sized pieces
- 2 medium potatoes, diced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup green beans, chopped
- 1 medium zucchini, diced
Liquids & Canned Goods
- 4 cups vegetable broth, good quality
- 1 can diced tomatoes with juice
Seasonings & Herbs
- 1 teaspoon thyme, fresh or dried
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
Other
- 1 tablespoon olive oil
Instructions
- Prepare Vegetables: Chop the carrots, potatoes, celery, onion, garlic, green beans, and zucchini into even-sized pieces to ensure uniform cooking.
- Sauté Onions: Heat a tablespoon of olive oil over medium heat in a large pot. Add the diced onions and sauté for 3-4 minutes until translucent and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning.
- Cook Carrots and Celery: Add chopped carrots and celery to the pot and cook for about 5 minutes to slightly soften them.
- Add Potatoes: Stir in the diced potatoes, combining well with the other vegetables.
- Add Broth and Boil: Pour in the vegetable broth to cover the vegetables. Bring to a gentle boil, then reduce heat to a simmer.
- Add Remaining Vegetables and Seasonings: Stir in diced tomatoes with juice, chopped green beans, diced zucchini, thyme, bay leaf, salt, and pepper. Mix thoroughly.
- Simmer Soup: Let the soup simmer uncovered for 20-25 minutes until all vegetables are tender.
- Adjust Seasoning: Taste and adjust with additional salt and pepper as needed.
- Remove and Cool: Remove the pot from heat once the soup reaches desired consistency and vegetables are tender. Allow to cool slightly.
- Serve: Serve hot, optionally garnished with freshly chopped parsley for extra flavor and color.
Notes
- Use fresh or dried thyme according to your preference.
- For a richer flavor, sauté vegetables longer before adding broth.
- You can add other vegetables like peas or corn for variety.
- Leftovers keep well in the refrigerator for up to 3 days.
- For a creamier texture, blend a portion of the soup before serving.