Absolutely! A warm, hearty vegetable soup is comforting, healthy, and easy to make. Here’s a simple, flavorful recipe:
Ingredients (serves 4–6)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, chopped
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups vegetable broth or water
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper, to taste
- Optional: 1 cup corn or peas, fresh or frozen
- Optional garnish: fresh parsley, grated Parmesan
Instructions
- Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 4–5 minutes until softened. - Add vegetables and broth:
Add potato, zucchini, bell pepper, green beans, diced tomatoes, and vegetable broth. Stir in thyme, basil, salt, and pepper. - Simmer:
Bring to a boil, then reduce heat and simmer 20–25 minutes until all vegetables are tender. - Add quick-cooking veggies:
If using corn, peas, or spinach, stir them in during the last 5 minutes of cooking. - Adjust seasoning and serve:
Taste and adjust salt and pepper. Garnish with fresh parsley or a sprinkle of Parmesan if desired. Serve hot with bread or crackers.
💡 Tips:
- For a thicker soup, mash some of the potatoes or carrots in the pot and stir.
- Feel free to swap in any seasonal vegetables you have—broccoli, cauliflower, or squash work great.
- Leftovers taste even better the next day as the flavors meld.
I can also give a quick 20-minute version that’s lighter and perfect for busy weeknights.
Do you want me to give that version?
