Description
A hearty vegetable soup made with fresh herbs, perfect for a nutritious meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in zucchini and green beans. Cook for 3 minutes.
- Pour in diced tomatoes and vegetable broth.
- Add thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in fresh parsley before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
- Add other vegetables like potatoes or bell peppers if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegetable soup, fresh herbs, easy recipe, healthy meal