Easy Vegetable Soup

why make this recipe

This soup is simple, light, and low cost. It cooks fast and uses common vegetables. It fills you up and warms you on cold days.

introduction

Easy Vegetable Soup is quick to make and good for beginners. For a simple meal idea, you can serve it with an easy sandwich like the 3-ingredient sloppy joe for a full, tasty plate.

how to make Easy Vegetable Soup

You cook the base vegetables first, add broth and tomatoes, then simmer with the mixed vegetables and herbs. It takes about 30 minutes from start to finish. Stir and taste to adjust salt and pepper.

Ingredients :

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 2 cups mixed vegetables (e.g., green beans, zucchini, peas)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté for about 5 minutes until softened.
2. Add garlic and cook for an additional minute.
3. Pour in the vegetable broth and add the diced tomatoes.
4. Stir in the mixed vegetables, thyme, basil, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
6. Adjust seasoning as needed and serve hot, garnished with fresh parsley.

how to serve Easy Vegetable Soup

Ladle the soup into bowls while hot. Garnish with fresh parsley. Serve with crusty bread, crackers, or a simple sandwich.

how to store Easy Vegetable Soup

Let the soup cool to room temperature. Put it in an airtight container and store in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

tips to make Easy Vegetable Soup

• Cut vegetables to similar sizes so they cook evenly.
• Use low-sodium broth if you want to control the salt level.
• Add frozen vegetables near the end to avoid overcooking.
• Taste and adjust salt and pepper before serving.

variation (if any)

• Add cooked beans like cannellini or chickpeas for more protein.
• Stir in a handful of spinach at the end for extra greens.
• For a creamier soup, blend a cup of the soup and stir it back in.
• Swap herbs for rosemary or oregano to change the flavor.

FAQs

Q: Can I use other vegetables?
A: Yes. Use what you have: potatoes, broccoli, or bell peppers work well.

Q: Is this soup vegan?
A: Yes, this recipe is vegan if you use vegetable broth.

Q: How do I make the soup richer?
A: Add a splash of cream or coconut milk, or blend part of the soup for creaminess.

Q: Can I cook this in a slow cooker?
A: Yes. Sauté the onion, carrot, and celery first, then add everything to the slow cooker and cook on low for 4–6 hours.

Q: Do I need to peel the carrots?
A: Peeling is optional. Wash them well if you keep the skin on.