Description
A nourishing, colorful vegetable soup made with fresh produce and savory herbs. Perfect for meal prep or a light lunch, this easy-to-make soup brings together a medley of vegetables simmered in a flavorful broth. It’s both vegan and gluten-free, making it a healthy choice for a wide range of diets.
Ingredients
Vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
Liquids & Canned Goods
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
Instructions
- Heat the oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
- Sauté the aromatics and root vegetables: Add the diced onion, minced garlic, sliced carrots, and chopped celery to the pot. Cook for about 5 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften.
- Add remaining vegetables and liquids: Stir in the diced potatoes, zucchini, chopped green beans, vegetable broth, and the canned diced tomatoes (with their juice). Season the mixture with 1 teaspoon Italian seasoning, salt, and pepper to your taste.
- Simmer the soup: Bring the soup to a boil over high heat, then reduce the heat to low. Cover and let it simmer gently for 25 to 30 minutes, or until all the vegetables are tender and the flavors meld together.
Notes
- You can add kale or spinach toward the end of cooking for extra greens and nutrients.
- This soup freezes beautifully; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
