Description
A delicious and comforting vegetable soup that comes together in about 30 minutes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic, zucchini, and bell pepper. Cook for another 5 minutes.
- Add the diced tomatoes and vegetable broth.
- Season with oregano, thyme, and salt and pepper.
- Bring to a simmer, then reduce heat and cook for about 20 minutes until all veggies are tender.
- Garnish with fresh parsley before serving.
Notes
Feel free to customize the vegetables based on what you have in your fridge. This soup is great for meal prep and tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg