Vegetable Soup is a warm, healthy, and versatile dish packed with nutrients and flavor. 🥕🥔🍅 It’s easy to make and can be adjusted to include whatever vegetables you have on hand.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2–3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, cubed
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup green beans, peas, corn, or other seasonal vegetables
- Fresh parsley for garnish
Instructions
- Sauté the aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic and cook until softened.
- Add base vegetables
- Stir in carrots, celery, and potatoes. Cook for a few minutes.
- Add broth and seasonings
- Pour in the broth and diced tomatoes.
- Add thyme, oregano, bay leaf, salt, and pepper.
- Simmer
- Bring to a boil, then reduce heat and simmer 20–30 minutes until vegetables are tender.
- Add any quick-cooking vegetables (like green beans or peas) during the last 5–10 minutes.
- Finish
- Remove bay leaf.
- Adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Tips
✔ Use seasonal vegetables or leftovers to make it flexible.
✔ Add cooked pasta, rice, or beans for a more filling soup.
✔ Freeze leftovers in individual portions for quick meals.
This classic vegetable soup is healthy, cozy, and easy to make for weeknight dinners or meal prep. 🥣
If you want, I can also share:
- 🍅 A 10-minute “instant” vegetable soup trick
- 🌿 The secret ingredient that makes the broth taste richer without meat
