Description
A simple and nutritious vegetable soup packed with fresh vegetables and flavorful herbs, perfect for a wholesome and comforting meal. This easy recipe is customizable with your favorite vegetables and optional beans or lentils for added protein, making it ideal for a healthy, low-sodium diet.
Ingredients
Scale
Vegetables
- 4 cups assorted fresh vegetables (e.g., carrots, celery, bell peppers, zucchini), chopped
Liquids
- 6 cups vegetable broth (low-sodium recommended)
Oil & Seasonings
- 1 tablespoon olive oil
- 1-2 teaspoons dried herbs (e.g., thyme, parsley)
- Salt and pepper to taste
Optional Protein
- 1 cup beans or lentils, cooked
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until translucent and fragrant, about 3-5 minutes.
- Add Harder Vegetables: Incorporate harder vegetables like carrots and celery into the pot. Stir and cook for another 5 minutes to soften slightly and release flavors.
- Add Broth and Seasonings: Pour in the vegetable broth along with the dried herbs and optional salt and pepper. Bring the mixture to a rolling boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low and cover the pot partially. Let the soup simmer gently for 20-30 minutes, or until all vegetables are tender and flavors meld.
- Add Optional Protein: If using, stir in cooked beans or lentils during the last 5 minutes of simmering to heat through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or herbs as needed. Serve warm as a wholesome and satisfying meal.
Notes
- Use low-sodium vegetable broth to control salt content.
- Feel free to substitute or add any favorite seasonal vegetables.
- Beans or lentils are optional but add extra protein and fiber.
- For a creamier texture, blend a portion of the soup before serving.
- Storing leftovers in an airtight container in the fridge keeps soup fresh for up to 4 days.
