Hearty Garden Medley Soup
A delightful and nourishing soup brimming with fresh vegetables, perfect for a light lunch or dinner any time of the year.
Prep time: 15 minutesCook time: 25 minutesServes: 6
Ingredients
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 zucchini, diced
1 cup green beans, trimmed
1 large tomato, diced
4 cups low-sodium vegetable broth
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt
1 cup chopped kale
1/4 cup fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, sauté until onion is translucent, about 5 minutes.
3. Stir in carrots and celery, cook for another 5 minutes.
4. Add zucchini, green beans, and tomato, stirring occasionally for 5 minutes.
5. Pour in vegetable broth, add thyme, pepper, and salt, bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes.
7. Stir in kale and simmer uncovered for another 5 minutes.
8. Remove from heat and stir in parsley before serving.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until heated through.
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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.
