Description
A quick, healthy, and comforting vegetable soup made with pantry staples, perfect for weeknights or light lunches.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 cup green beans, chopped
- 1 cup corn
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened, about 6–8 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Pour in vegetable broth, diced tomatoes, green beans, corn, thyme, and season with salt and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, until the vegetables are tender.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
This soup can be frozen for up to 3 months. Add legumes or grains for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg