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Vegetable Soup

Easy Vegetable Soup Recipe

Vegetable soup is a dish made by simmering various fresh orfrozen vegetables in broth, often with herbs and seasonings for added flavor.It typically includes ingredients like carrots, potatoes, celery, zucchini, andtomatoes. The soup can be customized with additional vegetables, beans, orgrains depending on personal preferences. It’s a nourishing, low-calorie mealthat offers a lot of health benefits.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 zucchini diced
  • 1 potato peeled and cubed
  • 1 cup green beans chopped
  • 1 cup corn kernels fresh or frozen
  • 1 can 14.5 oz diced tomatoes
  • 4 cups vegetable broth or water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Large Stockpot or Dutch Oven
  • Cutting Board and Knife
  • Measuring Cups and Spoons
  • Wooden Spoon
  • Lid for the Pot

Method
 

  1. Heat the oil: In a large stockpot or Dutch oven, heat the olive oil over medium heat.
  2. Sauté the onion and garlic: Add the diced onion and minced garlic to the pot. Sauté for about 3-5 minutes, or until the onion becomes translucent and fragrant.
  3. Add the vegetables: Toss in the carrots, celery, zucchini, potato, and green beans. Stir everything together and cook for an additional 5 minutes.
  4. Add the liquids and seasonings: Pour in the vegetable broth and diced tomatoes. Add the thyme, basil, salt, and pepper. Stir to combine.
  5. Bring to a boil: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 20-30 minutes, or until the vegetables are tender.
  6. Add the corn: Add the corn to the soup and cook for another 5 minutes to heat through.
  7. Taste and adjust: Taste the soup and adjust seasoning if necessary. Add more salt, pepper, or herbs to suit your preferences.
  8. Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

I cooked this vegetable soup with fresh, seasonal vegetables to highlight the natural flavors. This recipe can be adapted for different tastes—add your favorite herbs or even a touch of cream for richness. Enjoy!