Hearty Garden Vegetable Soup

Name: Hearty Garden Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 3 carrots, sliced; 3 celery stalks, sliced; 1 zucchini, diced; 1 bell pepper, diced; 2 potatoes, peeled and cubed; 1 tsp dried thyme; 1 tsp dried basil; 6 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; 1 cup green beans, trimmed and cut into 1-inch pieces; Salt and pepper to taste; 1/4 cup chopped fresh parsley

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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If you’re looking for a way to bring the garden into your kitchen, this Hearty Garden Vegetable Soup is it. Packed with vibrant vegetables and seasoned with herbs, this soup is a comforting bowl of goodness perfect for any time of year.

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Ingredients for Hearty Garden Vegetable Soup

The base starts with olive oil for sautéing, adding a subtle richness. A large onion and garlic are essential for building a savory foundation. Carrots and celery bring classic soup flavor and a bit of sweetness. Zucchini adds a soft texture, while bell pepper offers a touch of sweetness. Potatoes make the soup hearty and filling. Dried thyme and basil give a warm, aromatic touch. Vegetable broth ties everything together, making it rich without overpowering the vegetables. Diced tomatoes add acidity and depth. Green beans contribute a satisfying crunch, and finally, fresh parsley brightens the dish right before serving.

Tips & Tricks

For added depth, roast the vegetables before adding them to the soup.
Use a hand blender for a creamy texture, but leave some chunks for a more rustic feel.
Prepare in advance; this soup tastes even better the next day.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a simple side salad. For a heartier meal, try serving it alongside a grilled cheese sandwich or a quinoa salad.

Frequently Asked Questions

Can I freeze this soup?: Yes, this soup freezes well. Let it cool completely, then store it in airtight containers for up to three months.
What can I substitute for potatoes?: If you’re not a fan of potatoes, try using sweet potatoes or even butternut squash for a different flavor and texture.

Hearty Garden Vegetable Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the chopped onion and garlic. Stir them around until the onion turns translucent, which should take about 5 minutes. This is your savory base.

Add the carrots and celery next. These need a good 5 minutes to soften up. Stir them occasionally to get them nicely coated in the oil and onion mixture.

Next, toss in the zucchini, bell pepper, and potatoes. Let these cook for another 5 minutes. The idea here is to let the vegetables start releasing their flavors.

Time to season! Sprinkle in your thyme and basil, stirring everything together so the herbs mingle with the vegetables.

Now pour in the vegetable broth and the can of diced tomatoes. Turn up the heat to bring everything to a boil. Once it’s bubbling, lower the heat, cover the pot, and let the soup simmer for about 20 minutes.

Add the green beans in the final stage of cooking. Continue simmering for another 10 minutes, or until all the vegetables are tender. Season with salt and pepper to your liking.

Just before serving, stir in the freshly chopped parsley for a pop of color and freshness.

Why You'll Love This Recipe

A rainbow of vegetables packed with nutrients and flavor.
Simple to prepare, making it ideal for busy weeknights or lazy weekends.
Customizable to fit what you have on hand or your personal taste.
Vegetarian-friendly and easily adaptable to vegan diets.

Ingredients

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

3 carrots, sliced

3 celery stalks, sliced

1 zucchini, diced

1 bell pepper, diced

2 potatoes, peeled and cubed

1 tsp dried thyme

1 tsp dried basil

6 cups vegetable broth

1 can (14.5 oz) diced tomatoes

1 cup green beans, trimmed and cut into 1-inch pieces

Salt and pepper to taste

1/4 cup chopped fresh parsley

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until the onion becomes translucent.

3. Stir in carrots and celery, cook for about 5 minutes.

4. Add zucchini, bell pepper, and potatoes, continue to cook for another 5 minutes.

5. Season with thyme and basil, stirring to combine.

6. Pour in the vegetable broth and diced tomatoes, bring to a boil.

7. Reduce heat to low, cover, and let simmer for 20 minutes.

8. Add green beans and simmer for another 10 minutes, or until all vegetables are tender.