Description
A simple and nourishing vegetable soup recipe that’s perfect for a healthy meal. This easy-to-make soup features a variety of fresh vegetables simmered in a flavorful vegetable broth, enhanced with herbs and optional beans or lentils for extra protein. It’s a comforting, low-fat, low-sodium option ideal for any season.
Ingredients
Scale
Vegetables
- 4 cups assorted fresh vegetables (carrots, celery, bell peppers, zucchini)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids and Oils
- 6 cups vegetable broth (low-sodium recommended)
- 1 tablespoon olive oil
Seasonings
- 1-2 teaspoons dried herbs (thyme, parsley)
- Salt and pepper to taste
Optional Additions
- 1 cup beans or lentils (cooked or canned, for added protein)
Instructions
- Heat olive oil: In a large pot, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté onions and garlic: Add chopped onions and minced garlic to the pot, cooking for 3-5 minutes until they turn translucent and fragrant.
- Add harder vegetables: Stir in carrots and celery (or other firm vegetables) and cook for another 5 minutes to begin softening them.
- Add broth and seasonings: Pour in 6 cups of vegetable broth along with 1-2 teaspoons of dried herbs such as thyme and parsley, and season with salt and pepper to taste.
- Bring to boil and simmer: Increase heat to bring the soup to a boil, then reduce heat to low and let it simmer partially covered for 20-30 minutes until all vegetables are tender.
- Add optional protein: If desired, add 1 cup of beans or lentils during the simmering to incorporate extra protein and cook until heated through.
- Final seasoning and serve: Adjust salt and pepper if needed, stir well, then serve the soup warm as a hearty and healthy meal.
Notes
- Use low-sodium vegetable broth to control salt intake.
- Feel free to vary the vegetables based on seasonality and preference.
- Adding beans or lentils increases protein content making the soup more filling.
- For a smoother texture, blend a portion of the soup before serving.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
