Got it! You want a vegetable soup, no meat. Here’s a simple, hearty, and healthy recipe:
Homemade Vegetable Soup
Ingredients (Serves 6–8)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth (or water + bouillon)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper, to taste
- Optional: 1/2 cup pasta or rice for extra heartiness
- Fresh parsley for garnish
Instructions
- Sauté aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 2–3 minutes until fragrant.
- Add vegetables:
- Add carrots, celery, and potatoes. Stir and cook for 3–5 minutes.
- Add liquids and seasonings:
- Add diced tomatoes, vegetable broth, thyme, basil, and bay leaf.
- Season lightly with salt and pepper.
- Simmer:
- Bring soup to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
- Add remaining vegetables:
- Add zucchini, green beans, corn, and pasta or rice (if using).
- Cook for another 10–15 minutes until everything is tender.
- Finish and serve:
- Remove bay leaf. Taste and adjust seasoning.
- Garnish with fresh parsley and serve hot.
💡 Tips:
- Use seasonal vegetables to make it fresh and flavorful.
- For a thicker soup, mash a few potatoes or blend a portion of the soup.
- Leftovers store well in the fridge for 3–4 days.
If you want, I can also make a super quick 15-minute version that’s perfect for weeknights. Do you want me to do that?
