Got it! Here’s a hearty, flavorful vegetable soup recipe that’s flexible—you can use whatever vegetables you have on hand.
Ingredients (serves 4–6)
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 potato, peeled and diced (optional)
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, chopped
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups vegetable broth (or water with bouillon)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas (added at the end)
- Fresh parsley, chopped (for garnish)
Optional: add corn, spinach, cabbage, or beans for extra heartiness.
Instructions
1. Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
2. Add Main Vegetables
- Stir in potatoes, zucchini, bell pepper, and green beans. Cook 2–3 minutes.
3. Add Liquids & Herbs
- Pour in diced tomatoes and vegetable broth.
- Add thyme, oregano, bay leaf, salt, and pepper.
4. Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer 25–30 minutes until vegetables are tender.
5. Finish
- Stir in frozen peas and cook 5 more minutes.
- Taste and adjust seasoning. Remove bay leaf.
6. Serve
- Ladle into bowls and garnish with fresh parsley.
- Serve with crusty bread or a sprinkle of grated Parmesan if desired.
This soup is light, nutritious, and very adaptable. You can make a big batch and it keeps well in the fridge for 3–4 days, or freeze portions for later.
If you want, I can also give a blender-friendly version that’s creamy without using cream, for a richer texture.
Do you want me to do that?
