Quick & Easy Vegetable Soup
why make this recipe
Quick & Easy Vegetable Soup is a perfect meal for anyone looking to eat healthy without spending hours in the kitchen. This recipe is simple, nutritious, and versatile. It allows you to use whatever vegetables you have on hand, making it a great way to clean out your fridge. Plus, it’s packed with vitamins and minerals, making it a good choice for family dinners or quick lunches.
how to make Quick & Easy Vegetable Soup
Ingredients :
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 cup green beans, trimmed and halved
- 1 cup corn (fresh or frozen)
- 1/2 cup peas (fresh or frozen)
- 1/2 tsp dried thyme
- Salt & pepper to taste
Directions :
- In a large pot, heat olive oil over medium heat.
- Sauté onion and garlic until soft.
- Add carrots, celery, and potatoes. Cook for 5 minutes.
- Stir in diced tomatoes, broth, thyme, salt, and pepper.
- Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add green beans, corn, and peas. Simmer another 10 minutes or until all veggies are tender.
- Adjust seasoning to taste and serve warm!
how to serve Quick & Easy Vegetable Soup
Serve the soup warm in bowls. You can add a sprinkle of fresh herbs like parsley or a squeeze of lemon juice for added flavor. It pairs well with bread or a side salad. Enjoy it as a light lunch or a starter for dinner!
how to store Quick & Easy Vegetable Soup
To store leftover soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for about 2-3 months. Just make sure to leave some space in the container for expansion when freezing.
tips to make Quick & Easy Vegetable Soup
- Chop your vegetables into similar sizes for even cooking.
- Feel free to swap out vegetables based on what you have. Zucchini, bell peppers, or spinach work great!
- If you like a thicker soup, blend a portion of the soup and then stir it back in.
- Add some cooked pasta or rice for a heartier meal.
variation
You can add beans for extra protein or use different spices like cumin or oregano for a twist on flavor. A splash of soy sauce can also give it an interesting taste!
FAQs
Can I use frozen vegetables?
Yes! Frozen vegetables work well in this recipe and can save you prep time.
How can I make this soup spicier?
Add a pinch of red pepper flakes or some diced jalapeños to the pot while cooking for an extra kick.
Can I make this soup in a slow cooker?
Absolutely! Just add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Quick & Easy Vegetable Soup
Ingredients
Vegetables
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 2 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup green beans, trimmed and halved
- 1 cup corn (fresh or frozen)
- 1/2 cup peas (fresh or frozen)
- 1/2 tsp dried thyme
- Salt & pepper to taste
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Sauté onion and garlic until soft.
- Add carrots, celery, and potatoes. Cook for 5 minutes.
- Stir in diced tomatoes, broth, thyme, salt, and pepper.
- Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add green beans, corn, and peas. Simmer another 10 minutes or until all veggies are tender.
- Adjust seasoning to taste and serve warm!
