Quick & Easy Vegetable Soup
A simple, nutritious, and versatile vegetable soup perfect for healthy eating and using up leftover veggies.
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!
Notes
Serve the soup warm in bowls. You can add fresh herbs or a squeeze of lemon juice for added flavor. Pairs well with bread or a side salad. Enjoy it as a light lunch or starter for dinner!