Description
A comforting and vibrant vegetable soup that is simple to make and perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 1 bell pepper (any color), chopped
- 4 cups vegetable broth (low-sodium if preferred)
- 1 (14–15 oz) can diced tomatoes (with juices)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic; cook until fragrant and the onion is translucent, about 3–4 minutes.
- Add the sliced carrots and chopped celery; sauté for about 5 minutes.
- Stir in the chopped zucchini and bell pepper; cook until slightly tender, about 3–4 minutes.
- Pour in vegetable broth and the can of diced tomatoes.
- Add oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes until vegetables are tender.
- Taste and adjust seasonings, serving hot garnished with fresh parsley.
Notes
For a thicker soup, mash some cooked vegetables against the pot wall. Use fresh herbs for garnish when possible.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 7g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16.5g
- Fiber: 4.4g
- Protein: 3.5g
- Cholesterol: 0mg