Description
A warm, comforting vegetable soup that’s quick, simple, and perfect for meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; sauté until soft and fragrant, about 5-7 minutes.
- Stir in the minced garlic, diced zucchini, and bell pepper. Cook for an additional 5 minutes.
- Add in the diced tomatoes, vegetable broth, oregano, and thyme. Stir well to combine.
- Bring to a gentle boil, then reduce the heat and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste, adjusting according to your preference.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup stores well in the fridge for up to five days and can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg