Description
A colorful and nourishing vegetable soup made with fresh vegetables, herbs, and a light tomato broth. Perfect for a cozy fall dinner.
Ingredients
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1 Tbsp olive oil
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1 onion, diced
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2 garlic cloves, minced
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2 carrots, sliced
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2 celery stalks, chopped
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2 potatoes, diced
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1 (14.5-oz) can diced tomatoes
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4 cups vegetable or chicken broth
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1 cup green beans, cut
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½ cup corn
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½ cup peas
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Salt and pepper, to taste
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2 Tbsp chopped fresh parsley or thyme
Optional: small pasta or rice, spinach or kale, Parmesan
Instructions
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Sauté aromatics: Heat oil in a pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes.
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Add base: Stir in tomatoes, broth, potatoes, salt, and pepper. Bring to a boil.
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Simmer: Lower heat and cook 20–25 minutes until potatoes are tender.
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Add veggies: Stir in green beans, corn, and peas; simmer 5–7 minutes more.
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Finish: Add herbs, adjust seasoning, and serve hot with crackers or bread.
Notes
Cut vegetables evenly so they cook at the same rate.
Add pasta separately to prevent sogginess.
Soup thickens as it sits; add broth when reheating.
Keeps 4 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Dish
Nutrition
- Calories: 180 kcal per serving