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Vegetable Soup

A simple and satisfying Vegetable Soup made with fresh vegetables and savory broth, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 one onion, chopped Chopped for base flavor
  • 2 pieces carrots, diced Diced for easy cooking
  • 2 stalks celery, diced Diced for base flavor
  • 3 cloves garlic, minced Added for flavor
Vegetables
  • 1 one zucchini, diced Added for texture
  • 1 one bell pepper, diced Added for color and flavor
Liquids and Seasoning
  • 4 cups vegetable broth Add for a savory base
  • 1 can diced tomatoes For acidity and flavor
  • 1 teaspoon dried thyme For herbal flavor
  • 1 teaspoon dried basil For herbal flavor
  • to taste Salt and pepper To enhance flavor
Garnish
  • to taste Fresh parsley For garnish before serving

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion, carrots, and celery, sauté until the vegetables are softened, about 5 minutes.
  3. Stir in garlic and cook for another minute.
  4. Add the zucchini and bell pepper, cooking for a few more minutes.
Cooking
  1. Pour in the vegetable broth and canned tomatoes, along with dried thyme, basil, salt, and pepper.
  2. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
  3. Taste and adjust seasoning as needed.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

Cool the soup to room temperature within two hours of cooking. Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months.