Garden Harvest Vegetable Soup
A hearty and nutritious homemade vegetable soup brimming with fresh garden vegetables, perfect for a cozy meal. This soup is vegan-friendly and ideal for those seeking a healthy, comforting dish.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
1 red bell pepper, chopped
1 zucchini, sliced
1 cup green beans, trimmed and cut
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt
1/4 cup fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
3. Stir in carrots, celery, and bell pepper, cook for another 5 minutes.
4. Add zucchini and green beans, sauté for 3 minutes.
5. Pour in diced tomatoes and vegetable broth, stir to combine.
6. Add thyme, basil, black pepper, and salt.
7. Bring soup to a boil, then reduce heat and simmer for 25 minutes.
8. Stir in fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
Reheat on the stovetop over medium heat until hot, or microwave on high for 1-2 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
