Here’s a classic, hearty Vegetable Soup — healthy, versatile, and easy to make 🥕🥔🍅
Hearty Vegetable Soup
Serves: 4–6
Time: ~35–40 minutes
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (400 g / 14 oz) chopped tomatoes
- 6 cups vegetable stock
- 1 tsp dried thyme or mixed herbs
- 1 bay leaf
- Salt & black pepper, to taste
- Optional: 1 cup cooked beans (kidney, cannellini, or chickpeas)
- Fresh parsley or basil for garnish
Instructions
- Sauté aromatics
Heat olive oil in a large pot over medium heat. Cook onion, garlic, carrots, and celery for 5–6 minutes until softened. - Add potatoes & stock
Add diced potatoes, chopped tomatoes, herbs, and stock. Bring to a boil. Reduce heat and simmer 15 minutes. - Add remaining vegetables
Stir in zucchini, green beans, and beans if using. Simmer 10–15 minutes until all vegetables are tender. - Season & serve
Remove bay leaf. Taste and adjust salt and pepper. Garnish with fresh parsley or basil.
Variations
- Hearty minestrone: Add small pasta or rice in the last 10 minutes of cooking.
- Spicy: Add chili flakes or smoked paprika.
- Creamy: Blend half of the soup and stir back in for a creamy texture.
- Winter warmth: Add parsnip, squash, or sweet potato.
Tips
- Use seasonal vegetables — anything goes!
- Soup tastes even better the next day.
- Freeze portions for quick meals.
I can also give you a slow-cooker dump-and-go version or a quick 20-minute version if you want it ready faster.
Do you want me to do that?
