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Garden Vegetable Soup

A warm and hearty dish packed with nutrients and flavor, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 cup onion, diced Adds sweetness
  • 2 pieces carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced Enhances flavor
  • 4 cups vegetable broth Base of the soup
  • 1 cup zucchini, diced
  • 1 piece bell pepper, diced
  • 1 can 14.5 ounces diced tomatoes Adds richness
  • 1 cup green beans, trimmed and cut into pieces
  • 1 teaspoon dried thyme For flavor
  • to taste Salt and pepper To season
  • for garnish Fresh parsley Adds freshness and color

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
  2. Stir in the garlic and cook for an additional minute.
  3. Pour in the vegetable broth and add the zucchini, bell pepper, diced tomatoes, green beans, and thyme.
  4. Bring to a simmer and cook for 15-20 minutes, until all vegetables are tender.
  5. Season with salt and pepper to taste.
  6. Serve warm, garnished with fresh parsley.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze in individual portions for longer storage. Feel free to customize the soup with additional vegetables or proteins like lentils or shredded chicken.