Description
A comforting and nutritious Vegetable Soup that is packed with a variety of colorful vegetables, simmered in a flavorful broth. This vegan and gluten-free soup is easy to make and perfect for a cozy meal.
Ingredients
Vegetable Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 medium potato, peeled and diced
- 1 (14.5 oz) can diced tomatoes, with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels, fresh or frozen
- 1 cup peas, fresh or frozen
- 2 tablespoons chopped parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 2–3 minutes until fragrant.
- Stir in carrots, celery, zucchini, squash, and potato, and cook for 5 minutes.
- Add diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then simmer uncovered for 20–25 minutes until vegetables are tender.
- Add green beans, corn, and peas, cook for another 5–7 minutes.
- Remove bay leaf, stir in parsley if using, adjust seasoning, and serve hot.
Notes
- This soup is very versatile—add beans, spinach, or pasta to make it heartier.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
