Absolutely! Vegetable soup is a comforting, versatile dish that’s perfect for using up any vegetables you have on hand. Here’s a classic, flavorful version:
Vegetable Soup
Servings: 6
Prep: 10 min | Cook: 25–30 min
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt & pepper, to taste
- Optional: 1 cup frozen corn or peas, added at the end
Instructions
- Sauté aromatics
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrot, and celery. Cook 5 minutes until softened.
- Add vegetables & broth
- Stir in bell pepper, zucchini, green beans, diced tomatoes, broth, thyme, basil, bay leaf, salt, and pepper.
- Simmer
- Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
- Finish
- Remove bay leaf.
- Stir in frozen corn or peas, if using, and cook 2–3 minutes more.
- Adjust seasoning as needed.
- Serve
- Ladle into bowls. Great with crusty bread or crackers.
Tips & Variations
- Hearty version: Add 1 cup cooked beans (kidney, cannellini, or chickpeas).
- Green soup: Use spinach or kale for extra nutrients.
- Tomato-free version: Use only broth and herbs, add potatoes and green beans.
- Slow cooker option: Combine everything (except delicate veggies like zucchini and corn) and cook LOW 6–8 hrs.
If you want, I can also give you a creamy vegetable soup version or a super-fast 15-minute veggie soup that’s ready for lunch in a flash.
Do you want me to do that?
