Description

A hearty and wholesome vegetable soup packed with a variety of fresh vegetables and herbs, simmered to perfection in a flavorful vegetable broth. This nutritious and comforting soup is perfect for a light meal or a warming appetizer.

Ingredients

Vegetables

1 large onion, diced
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 celery stalks, sliced
2 medium potatoes, peeled and diced
1 zucchini, diced
1 yellow squash, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 can (14.5 oz) diced tomatoes

Other Ingredients

2 tablespoons olive oil
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Sauté onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Add garlic: Stir in the minced garlic and cook for one more minute until fragrant, ensuring not to burn the garlic.
Cook root vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally to coat the vegetables with oil and soften slightly.
Add remaining vegetables: Stir in the diced zucchini, yellow squash, green beans, corn kernels, and peas, evenly mixing all the vegetables together.
Combine liquids and seasonings: Pour in the canned diced tomatoes with their juice and the vegetable broth. Add dried thyme, dried basil, dried oregano, salt, and pepper. Stir well to incorporate all ingredients.
Simmer soup: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, or until all the vegetables are tender to your liking.
Final taste and garnish: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with freshly chopped parsley for a fresh burst of color and flavor.

Notes

You can substitute fresh vegetables with frozen ones if fresh are not available—just adjust simmering time as needed.
For a richer flavor, consider adding a splash of lemon juice or a dash of grated Parmesan cheese when serving.
This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
Feel free to add other vegetables you have on hand such as spinach or kale toward the end of cooking.