Description
A hearty and healthy vegetable soup packed with fresh and frozen vegetables, simmered in a flavorful broth with herbs. This easy-to-make vegan soup is perfect for a comforting meal any day and can be customized with your favorite veggies.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 cup frozen corn
- 1 cup frozen peas
Liquids and Seasonings
- 1 (14.5 oz) can diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Garnish
- chopped parsley for garnish (optional)
Instructions
- Heat the oil and sauté aromatics: In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onion softens and becomes translucent, releasing its aroma.
- Add root vegetables: Stir in the sliced carrots and celery stalks. Cook for another 4 to 5 minutes to slightly soften these firmer vegetables and build flavor.
- Incorporate remaining fresh vegetables: Add chopped zucchini, yellow squash, and trimmed green beans. Cook the mixture for 2 minutes, stirring occasionally to combine and warm through.
- Add diced tomatoes and broth with seasonings: Pour in the can of diced tomatoes along with their juice and 6 cups of vegetable broth. Stir in dried thyme, dried basil, salt, and black pepper. Increase heat to bring the soup to a boil.
- Simmer the soup: Once boiling, reduce the heat to a gentle simmer. Let the soup cook uncovered for 20 to 25 minutes, or until all the vegetables are tender and flavors have melded beautifully.
- Add frozen vegetables: Stir in the frozen corn and frozen peas. Cook for an additional 5 minutes to heat them through but keep their texture.
- Finish and serve: Optionally, stir in 1 tablespoon of lemon juice for a fresh brightness. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Notes
- This soup is highly adaptable—feel free to add potatoes, kale, or canned beans to make it more hearty.
- Store any leftovers in the refrigerator for up to 4 days or freeze portions for longer storage.
- For a thicker soup, puree a portion and stir back in.
- Use low-sodium vegetable broth to reduce salt content.
