Print

Vegetable Soup

Print Recipe

A comforting and wholesome vegetable soup packed with fresh, nutritious ingredients, perfect for a light and healthy meal any time of year.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and cut
  • 1 cup corn kernels
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 cup spinach leaves
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
  3. Add carrots and celery; cook for another 5 minutes, stirring occasionally.
  4. Stir in zucchini, green beans, and corn; cook for 3 minutes.
  5. Add diced tomatoes, vegetable broth, thyme, and basil.
  6. Bring the soup to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
  7. Season with salt and pepper to taste.
  8. Stir in spinach leaves and cook until wilted, about 2 minutes.
  9. Ladle soup into bowls and garnish with fresh parsley. Serve warm.

Notes

For a heartier version, add cooked beans or small pasta shapes during the last 10 minutes of cooking.

Find it online: https://youreverydayfoodie.com/best-vegetable-soup-hearty-recipe/