Description
This hearty and healthy vegetable soup is a comforting blend of fresh and frozen vegetables simmered in flavorful vegetable broth and aromatic herbs, perfect for a nourishing vegan meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 potato, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Liquids and Canned Goods
- 1 can (15 ounces) diced tomatoes with juice
- 6 cups vegetable broth
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
- Add Vegetables and Broth: Stir in the chopped zucchini, diced potato, trimmed green beans, canned diced tomatoes with their juice, and vegetable broth. Add dried thyme, dried oregano, bay leaf, salt, and black pepper. Mix everything well to combine.
- Simmer the Soup: Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 25–30 minutes, or until all the vegetables are tender and cooked through.
- Finish with Peas and Herbs: Add the frozen peas to the pot and cook for an additional 5 minutes to heat them through. Remove the bay leaf from the soup, taste, and adjust seasoning if necessary. Stir in the chopped fresh parsley right before serving for a burst of freshness.
Notes
- You can customize this soup by adding other vegetables like corn, spinach, or cabbage for extra flavor and nutrition.
- For a protein boost, stir in cooked lentils or beans just before serving.
