Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 3 carrots, sliced; 2 stalks celery, chopped; 1 zucchini, chopped; 1 potato, diced; 1 cup green beans, trimmed; 1 can (14.5 oz) diced tomatoes; 6 cups vegetable broth; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 bay leaf; 1/4 cup fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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This Hearty Vegetable Soup is like a warm hug on a cold day. Packed with fresh vegetables and a blend of comforting spices, it’s a nutritious meal that’s both satisfying and easy to make. Perfect for a weeknight dinner or meal prep!

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Ingredients for Hearty Vegetable Soup

The base starts with olive oil to sauté the aromatics. Onion and garlic provide depth and a savory foundation. Carrots and celery add sweetness and a slight crunch. Zucchini and potato bring in heartiness and a creamy texture as they cook down. Green beans add a bit of texture contrast. Diced tomatoes offer acidity and a touch of richness. Vegetable broth is the liquid gold that ties everything together, while salt, black pepper, and dried thyme enhance the flavors. Lastly, a bay leaf adds a subtle layer of aroma, and fresh parsley brightens it all up at the end.

Tips & Tricks

If you prefer a thicker soup, mash some of the potatoes in the pot with a fork.
Add a splash of lemon juice at the end for a bright finish.
Use a high-quality vegetable broth for the best flavor.

Serving Suggestions

Serve this soup with a slice of crusty bread or a warm, buttery roll. It also pairs wonderfully with a simple green salad topped with a tangy vinaigrette.

Frequently Asked Questions

Can I use frozen vegetables?: Yes, frozen vegetables can be a time-saver. Just adjust cooking times as needed.
How long does this soup keep?: This soup will last in the fridge for about 4-5 days. It also freezes well for up to 3 months.

Hearty Vegetable Soup Recipe Walkthrough

Start by heating up your olive oil in a large pot over medium heat. Once the oil is warm, toss in the onion and garlic. Let them sauté for a few minutes until they turn translucent and fragrant, but make sure they don't brown.

Next, add the carrots, celery, zucchini, and potato. Stir them around, letting them cook together for about 5 minutes. This helps to soften them up a bit and get them ready for the simmer.

Now, add the green beans, diced tomatoes, and vegetable broth to the pot. Sprinkle in the salt, black pepper, and dried thyme, and toss in the bay leaf for good measure. Give everything a good stir to mix the flavors.

Bring your soup to a boil, then reduce the heat to a simmer. Let it cook for about 25-30 minutes, or until the vegetables are tender to your liking.

Once everything is cooked through, fish out the bay leaf and stir in the fresh parsley. Take a quick taste and adjust the seasoning if needed.

Why You'll Love This Recipe

Loaded with fresh, wholesome veggies.
Quick and easy to prepare.
Great for meal prep and freezes well.
Customizable with your favorite vegetables.

Ingredients

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

3 carrots, sliced

2 stalks celery, chopped

1 zucchini, chopped

1 potato, diced

1 cup green beans, trimmed

1 can (14.5 oz) diced tomatoes

6 cups vegetable broth

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 bay leaf

1/4 cup fresh parsley, chopped

Step-by-step Instructions

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

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

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

4. Add green beans, diced tomatoes, vegetable broth, salt, pepper, thyme, and bay leaf.

5. Bring to a boil, then reduce to a simmer for 25-30 minutes, until vegetables are tender.