Vegetable Soup
Vegetable soup offers numerous health benefits, making it a great addition to almost any diet.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup frozen peas or corn (optional)
- Fresh parsley, for garnish
Instructions
Sauté The Base
- In a large pot, heat olive oil over medium heat. Add onions and cook until softened (about 5 minutes). Add garlic and cook 1 minute more.
Add Hearty Veggies
- Stir in carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Simmer The Soup
- Add zucchini, green beans, diced tomatoes (with juice), vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
Cook Until Tender
- Reduce heat to a simmer and cook for about 25 minutes or until vegetables are tender.
Final Touches
- Stir in frozen peas or corn and cook another 5 minutes. Taste and adjust seasoning.
Serve Hot
- Garnish with chopped fresh parsley and serve with crusty bread or crackers.