Description
Warm up your chilly evenings with this delightful vegetable soup, packed with vibrant flavors and comforting aromas. This easy-to-make recipe combines fresh vegetables and aromatic herbs, creating a nourishing bowl of goodness that’s perfect for any night of the week.
Ingredients
Scale
- 2 cups chopped carrots (about 3 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced bell peppers (any color)
- 1 cup chopped zucchini
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Prep your ingredients by washing and chopping the vegetables into bite-sized pieces.
- In a large pot over medium heat, add 2 tablespoons olive oil. Sauté the onion until translucent, about 5 minutes. Add minced garlic and sauté for an additional 30 seconds.
- Stir in the carrots, celery, bell peppers, and zucchini; cook for about 5 minutes until slightly softened.
- Add the diced tomatoes (with juices) and vegetable broth to the pot. Stir well to combine.
- Season with thyme, basil, salt, and pepper. Bring to a gentle simmer; cover and cook on low heat for 20-30 minutes until flavors meld together.
- Taste and adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg