Description
This easy vegetable soup recipe is a nutritious and delicious meal perfect for a healthy lifestyle. Packed with assorted fresh vegetables and herbs, it is a comforting, low-sodium option that can be customized with beans or lentils for extra protein. Simple to prepare and ideal for any season, this soup warms you up while providing essential vitamins and minerals.
Ingredients
Scale
Vegetables
- 4 cups assorted fresh vegetables (e.g., carrots, celery, bell peppers, zucchini), chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Seasonings
- 6 cups vegetable broth (low-sodium recommended)
- 1 tablespoon olive oil
- 1-2 teaspoons dried herbs (e.g., thyme, parsley)
- Salt and pepper to taste
Optional Protein
- 1 cup beans or lentils (optional, cooked or canned)
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent, about 3-5 minutes, to release their flavors.
- Cook harder vegetables: Add the chopped carrots and celery to the pot and stir for another 5 minutes, allowing them to soften slightly and blend well with the onion and garlic base.
- Add broth and seasonings: Pour in the vegetable broth along with any optional dried herbs. Bring the mixture to a boil to incorporate all flavors.
- Simmer the soup: Reduce the heat to low and let the soup simmer partially covered for 20-30 minutes or until all vegetables are tender. If using beans or lentils, add them during this step to warm through.
Notes
- Use low-sodium vegetable broth to control salt intake.
- Feel free to customize the vegetables based on seasonality and preference.
- For a heartier soup, add cooked beans or lentils.
- Serve with fresh herbs or a squeeze of lemon for added brightness.
