Vegetable Soup
A comforting vegetable soup made with fresh, colorful vegetables in a savory broth, perfect for chilly days or a light lunch.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For cooking
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 4 cups vegetable broth Or chicken broth if not vegetarian
- 1 can diced tomatoes (14.5 ounces)
- 1 teaspoon dried thyme
- Salt and pepper To taste
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery to the pot. Sauté for about five minutes until they begin to soften and become fragrant.
- Stir in the minced garlic, diced zucchini, and bell pepper. Cook together for an additional three minutes.
- Pour in the vegetable broth and add the can of diced tomatoes. Bring the mixture to a gentle boil.
Cooking
- Sprinkle in the dried thyme, along with salt and pepper to taste.
- Reduce the heat to low and let it simmer for about 20 minutes.
Serving
- Ladle the hot soup into bowls and garnish with freshly chopped herbs or a sprinkle of black pepper.
- Serve with crusty bread or rolls.
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Notes
Use fresh ingredients for the best flavor and nutrients. Consider batch cooking and storing for quick meals later.