Description
A simple, healthy, and versatile vegetable soup that can be tailored to your taste, making it perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup green beans, trimmed
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the diced potatoes, vegetable broth, diced tomatoes, thyme, bay leaf, and green beans. Bring to a boil.
- Lower the heat and let the soup simmer for 25-30 minutes, until the vegetables are tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Garnish with freshly chopped parsley and enjoy!
Notes
- For a creamier texture, blend half of the soup and stir it back in.
- Adjust the vegetables based on what’s in season or what you have available.
- This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg