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Easy Vegetable Soup

A hearty, healthy one-pot vegetable soup packed with colorful veggies and simple ingredients — perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 2 potatoes diced
  • 1 zucchini chopped
  • 1 cup green beans cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 cup frozen peas or corn optional
  • fresh parsley or dill for garnish

Equipment

  • Large soup pot
  • Wooden spoon
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; cook until softened.
  2. Add garlic and potatoes; cook for 1 minute to release aroma.
  3. Add zucchini, green beans, and diced tomatoes. Stir well to coat with the aromatics.
  4. Pour in broth and season with salt, pepper, thyme, basil, and bay leaf.
  5. Bring to a boil, then reduce heat. Cover and simmer 25–30 minutes, until vegetables are tender.
  6. Stir in peas or corn during the last 5 minutes of cooking. Adjust seasoning to taste.
  7. Remove bay leaf. Serve hot with garnish of fresh parsley or dill.

Notes

Use any combination of seasonal vegetables for best flavor.