Description
This hearty and healthy vegetable soup is a perfect vegan meal packed with a variety of colorful vegetables simmered in a flavorful broth. Easy to prepare on the stovetop, it offers comforting warmth and nutrition, making it ideal for a wholesome lunch or dinner.
Ingredients
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup frozen corn
- 1 cup frozen peas
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups vegetable broth
Oils and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat the olive oil: In a large pot, warm the olive oil over medium heat until shimmering.
- Sauté onions: Add the diced onion and cook for 3–4 minutes until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for 1 more minute, releasing its aroma without browning.
- Cook root vegetables: Add carrots, celery, and potatoes to the pot. Sauté for about 5 minutes, stirring occasionally to prevent sticking.
- Add remaining vegetables and liquids: Stir in the chopped zucchini, green beans, diced tomatoes with juice, and vegetable broth. Season with dried thyme, dried basil, bay leaf, salt, and pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 25–30 minutes until all vegetables are tender.
- Incorporate frozen vegetables: Stir in the frozen corn and peas, then simmer the soup for an additional 5 minutes until fully heated through.
- Finish and serve: Remove the bay leaf from the soup before ladling it into bowls. Serve warm and enjoy.
Notes
- You can substitute other vegetables such as spinach, kale, or cabbage to vary flavors and textures.
- Add cooked pasta or canned beans for an extra hearty meal.
- Store leftovers in the refrigerator for up to 4 days or freeze for long-term storage.
