Description
A warm, healthy soup made with simple vegetables and pantry staples, perfect for any meal or when you’re feeling under the weather.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, zucchini, and bell pepper; cook for another 5 minutes.
- Add diced tomatoes, vegetable broth, thyme, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Chop vegetables into similar sizes for even cooking. Taste and adjust salt at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg