Description
Hearty vegetable soup blends garden-fresh ingredients into a comforting culinary journey through seasonal produce. Nourishing vegetables and aromatic herbs deliver warmth and satisfaction with each spoonful you’ll savor.
Ingredients
Scale
Main Vegetables:
- 3 medium potatoes, diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
Aromatics and Herbs:
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
Liquids and Seasonings:
- 2 tablespoons olive oil
- 1 (14.5 ounces) can diced tomatoes (with juice)
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 2 cups water
- Salt and pepper, to taste
Instructions
- Prepare base aromatics by gently sweating chopped onions, minced garlic, diced carrots, and sliced celery in heated olive oil until they become translucent and release their fragrant essence, approximately 5-7 minutes.
- Introduce hearty vegetables including diced potatoes, zucchini, and green beans into the aromatic mixture, followed by diced tomatoes with their natural juices and vegetable broth.
- Enhance the soup’s flavor profile by incorporating thyme, basil, and a bay leaf, then season with salt and pepper according to personal preference.
- Elevate the liquid to a robust boil, then immediately reduce heat to a gentle simmer, covering the pot and allowing ingredients to meld together for roughly 20 minutes.
- Incorporate sweet corn kernels and tender green peas during the final cooking stage, continuing to simmer until all vegetables reach perfect tenderness, approximately 10 additional minutes.
- Carefully remove the bay leaf and perform a final seasoning assessment, adjusting salt and pepper as needed.
- Serve the vibrant soup piping hot, optionally garnishing with freshly chopped parsley or a delicate sprinkle of grated Parmesan cheese for an elegant finishing touch.
Notes
- Enhance vegetable flavor by roasting carrots, onions, and celery before adding to the pot for a deeper, caramelized taste.
- Customize the soup’s thickness by partially mashing some potatoes or adding a splash of cream for extra richness.
- Extend shelf life by storing in airtight containers, which keeps the soup fresh for 4-5 days in the refrigerator and allows flavors to develop further.
- Make the recipe gluten-free and low-sodium by using homemade vegetable broth and checking ingredient labels for potential gluten contamination.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 120
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg