Description
Vegetable soup is the ultimate comfort food, brimming with flavors and vibrant colors that warm the heart and soul. This easy-to-make recipe features a medley of fresh vegetables simmered in a savory broth, perfect for cozy evenings or busy weeknights. Customize it with your favorite seasonal veggies, and enjoy a nutritious bowl that’s both filling and satisfying.
Ingredients
Scale
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 medium Yukon gold potatoes, cubed
- 2 cups mixed seasonal vegetables (e.g., zucchini, bell peppers)
Instructions
- Prep your veggies by washing, peeling, and chopping them into bite-sized pieces.
- In a large pot over medium heat, heat 2 tablespoons olive oil. Add diced onion and minced garlic; sauté until translucent (about 5 minutes).
- Stir in chopped carrots and celery along with cubed potatoes and diced tomatoes.
- Pour in vegetable broth until all ingredients are covered; bring to a boil.
- Season with salt, pepper, and herbs (thyme or rosemary recommended). Reduce heat to low and let simmer for 30 minutes until veggies are tender.
- Taste and adjust seasoning before serving hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg