Name: Vegetable Soup Recipe 31
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 3 cloves of garlic, minced; 2 carrots, peeled and sliced; 2 stalks of celery, sliced; 1 bell pepper, diced; 1 zucchini, diced; 1 cup green beans, trimmed and cut into bite-sized pieces; 1 can diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
Add the sliced carrots and celery to the pot, and cook for an additional 5 minutes, stirring occasionally until they begin to soften.
Stir in the diced bell pepper, zucchini, and green beans, and cook for another 3-4 minutes, allowing the vegetables to release their flavors and aromas.
Add the can of diced tomatoes with their juices, followed by the vegetable broth, dried thyme, and dried oregano. Season with salt and pepper to taste, and stir well to combine all the ingredients.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together beautifully.
Once the soup is ready, ladle it into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
Serve hot with your favorite crusty bread or a side of crackers for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts