🥕🍲 Classic Homemade Vegetable Soup
Ingredients (Serves 6–8):
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2 tbsp olive oil
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1 medium onion, diced
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2–3 cloves garlic, minced
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3 medium carrots, sliced
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2 celery stalks, sliced
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1 medium zucchini, diced
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2 medium potatoes, peeled and diced (Yukon Gold or Russet)
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1 (14.5 oz) can diced tomatoes, with juices
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1 cup green beans, trimmed and cut (fresh or frozen)
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1 cup corn kernels (fresh or frozen)
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1 cup peas (optional)
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6 cups vegetable broth (or chicken broth if not vegan)
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1 tsp dried thyme
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1 tsp Italian seasoning
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Salt & pepper to taste
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2 tbsp fresh parsley or herbs for garnish
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Optional: 1 tbsp lemon juice or a splash of vinegar to brighten
👩🍳 Instructions:
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Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and sauté 1 more minute. -
Add Base Ingredients:
Stir in potatoes, zucchini, green beans, tomatoes, thyme, and Italian seasoning. Pour in the broth. -
Simmer:
Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, or until veggies are tender. -
Add Quick-Cook Veggies:
Add corn and peas during the last 5 minutes of cooking. -
Finish:
Taste and adjust with salt, pepper, and a splash of lemon juice or vinegar for brightness. Garnish with fresh parsley.
🍽️ Serving Suggestions:
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Pair with crusty bread, grilled cheese, or crackers
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Top with a spoonful of pesto, Parmesan, or hot sauce
🔄 Variations:
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Add cooked pasta, rice, or barley to make it heartier
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Stir in canned beans (kidney, cannellini, chickpeas) for protein
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Use cabbage, kale, or spinach for added greens
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Spice it up with red pepper flakes or curry powder
Would you like a slow cooker version, a creamy vegetable soup, or a low-carb/keto-friendly alternative