Homemade Vegetable Soup is a warm, nourishing bowl full of fresh vegetables, herbs, and flavor. This comforting soup is light yet satisfying, perfect for chilly days or when you just want something healthy and homemade. You can use whatever vegetables you have on hand, making it both flexible and easy to prepare.
Cooking Time: 45 minutes
Servings: 6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 medium potato, diced
1 zucchini, chopped
1 cup green beans, chopped
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
2 tablespoons chopped parsley for garnish
Instructions:
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Sauté the Aromatics:
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Cook for 5–7 minutes until the vegetables start to soften and the onion becomes translucent. -
Add Vegetables and Broth:
Stir in potatoes, zucchini, green beans, diced tomatoes, and vegetable broth. Add thyme, basil, oregano, bay leaf, salt, and pepper. Mix well. -
Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until all the vegetables are tender. -
Add Peas and Corn:
Add peas and corn in the last 5 minutes of cooking so they stay slightly crisp and colorful. -
Finish and Serve:
Remove the bay leaf, taste, and adjust seasoning if needed. Garnish with fresh parsley before serving.
Nutrition (Per Serving):
Calories: 145
Protein: 4g
Carbohydrates: 26g
Fat: 4g
Fiber: 6g
Sugar: 9g
Tips:
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Add cooked beans, lentils, or pasta for extra protein and texture.
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For a heartier version, sprinkle grated Parmesan or serve with crusty bread.
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If you prefer a thicker soup, mash a few vegetables with a spoon or blend part of it before serving.
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This soup freezes beautifully—store in containers for quick, healthy meals anytime.
