🥣 Classic Vegetable Soup
Ingredients:
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2 tablespoons olive oil
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1 onion, diced
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 zucchini, chopped
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1 potato, peeled and diced (Yukon Gold or red work well)
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1 cup green beans, trimmed and cut
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1 can (14.5 oz) diced tomatoes (with juices)
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6 cups vegetable broth (or water + bouillon)
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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Salt and pepper to taste
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1 cup corn kernels (fresh or frozen)
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1 cup peas (fresh or frozen)
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Optional: 1/2 cup chopped cabbage, spinach, or kale added at the end
Instructions:
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Sauté base: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
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Build soup: Add potatoes, zucchini, green beans, diced tomatoes, broth, basil, thyme, salt, and pepper.
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Simmer: Bring to a boil, then reduce heat and simmer uncovered for about 25–30 minutes, or until veggies are tender.
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Finish: Stir in corn and peas (and leafy greens if using) in the last 5–10 minutes.
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Taste & adjust: Add more salt/pepper or herbs if needed. Serve hot with bread or crackers.
Variations:
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Add pasta or rice: Toss in 1/2 cup of small pasta or cooked rice for a heartier soup.
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Spicy kick: Add red pepper flakes or a dash of hot sauce.
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Protein boost: Stir in chickpeas, white beans, or lentils.
Want a slow cooker version? Or something like a creamy or tomato-based twist?
