Hearty Autumn Vegetable Soup
Discover the robust flavors of autumn with this nutritious Hearty Autumn Vegetable Soup, packed with fresh vegetables and herbs, perfect for a cozy evening meal.
Prep time: 20 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 stalks celery, diced
1 large sweet potato, peeled and cubed
1 zucchini, sliced
1 red bell pepper, chopped
1 cup green beans, trimmed and halved
1 (14 oz) can diced tomatoes
6 cups vegetable broth
2 tsp dried thyme
2 tsp dried oregano
1 bay leaf
Salt and pepper to taste
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 onions are translucent.
3. Stir in carrots and celery, cook for another 5 minutes.
4. Add sweet potato, zucchini, bell pepper, and green beans, mix well.
5. Pour in diced tomatoes and vegetable broth.
6. Add thyme, oregano, bay leaf, salt, and pepper.
7. Bring the mixture to a boil, then reduce heat to a simmer.
8. Cover and let simmer for 25-30 minutes, or until vegetables are tender.
9. Remove bay leaf, adjust seasoning if necessary.
10. Stir in fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheating
Reheat gently on the stove over medium heat until warmed through, or microwave for 2-3 minutes, stirring halfway.
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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.
