Description
A simple, nutritious vegetable soup made with pantry-friendly staples, ready in about 35 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced (about 1 cup)
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups vegetable broth (low-sodium if preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30–60 seconds.
- Add zucchini, bell pepper, canned tomatoes, and vegetable broth. Stir in dried thyme and basil, then season with salt and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
- Taste and adjust seasoning. Serve hot with fresh parsley on top.
Notes
This soup is perfect for making in bulk and freezing for busy weeks. Use fresh herbs for a brighter flavor, and feel free to customize with your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American