Description
A comforting and hearty vegetable soup perfect for busy weeknights, bringing warmth and simplicity to the dinner table.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup green beans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat for about 1 minute.
- Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add zucchini and bell pepper, and cook for an additional 3-4 minutes.
- Pour in vegetable broth and diced tomatoes, and bring to a boil.
- Reduce heat and let it simmer for 20 minutes.
- Add green beans, thyme, basil, salt, and pepper; cook for another 10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
Leftovers keep well in the fridge; consider adding a squeeze of lemon or fresh herbs when reheating for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg