Vegetable Soup Recipe

American · Soup · 45 min total

A hearty and comforting vegetable soup packed with seasonal vegetables, perfect for a light lunch or starter.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 medium potatoes, peeled and diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen corn
• 1 cup frozen peas
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic, thyme, and oregano; cook for 1 minute until fragrant.
3. Pour in vegetable broth and diced tomatoes. Bring to a boil.
4. Add potatoes and green beans. Reduce heat to low, cover, and simmer for 15 minutes.
5. Stir in corn and peas; cook for 5 more minutes until vegetables are tender.
6. Season with salt and pepper to taste. Serve hot.

Tips

• For extra protein, add a can of drained chickpeas or white beans.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
• Garnish with fresh parsley or a sprinkle of Parmesan cheese.

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