Vegetable Soup Recipe

Here’s a simple and delicious vegetable soup recipe:

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 1/2 lemon, juiced (optional)

Instructions

1. Prepare the Vegetables:
   • Chop the onion, mince the garlic, slice the carrots and celery, chop the bell pepper and zucchini, and trim and cut the green beans.
2. Sauté the Aromatics:
   • Heat the olive oil in a large pot over medium heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute, until fragrant.
3. Cook the Vegetables:
   • Add the carrots, celery, bell pepper, and zucchini to the pot.
   • Sauté for about 5-7 minutes, until the vegetables begin to soften.
4. Add the Broth and Seasonings:
   • Stir in the green beans, corn, peas, and diced tomatoes (with their juice).
   • Pour in the vegetable broth.
   • Add the dried thyme, oregano, basil, and bay leaf.
   • Season with salt and pepper to taste.
5. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low.
   • Cover and let it simmer for about 25-30 minutes, until all the vegetables are tender.
6. Finish the Soup:
   • Remove the bay leaf.
   • Stir in the chopped fresh parsley.
   • Add a squeeze of lemon juice if desired for a fresh, bright flavor.
7. Serve:
   • Taste and adjust seasoning if necessary.
   • Ladle the soup into bowls and serve hot.

Tips

• Feel free to add other vegetables you have on hand, such as potatoes, spinach, kale, or cabbage.
• For added protein, you can include beans (like cannellini or chickpeas) or cooked lentils.
• This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.