Description
A simple and filling soup packed with fresh garden vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped potatoes
- 1 cup chopped zucchini
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in vegetable broth and diced tomatoes. Bring to a simmer.
- Add potatoes and green beans. Simmer for 10 minutes.
- Add zucchini, basil, and oregano. Cook until vegetables are tender, about 5 to 7 minutes.
- Season with salt and pepper before serving.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot.
- You can substitute any seasonal vegetables you have on hand.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 6
- Sodium: 450
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Keywords: vegetable soup, garden soup, hearty soup, easy soup, vegetable broth