Description
This Easy Vegetable Soup is a nourishing and wholesome meal perfect for a healthy lifestyle. Combining a variety of fresh vegetables with hearty broth and herbs, this soup is simple to prepare, customizable, and ideal for a light lunch or dinner. Optional beans or lentils can be added to boost protein content, making it a balanced and satisfying dish.
Ingredients
Scale
Vegetables
- 4 cups assorted fresh vegetables (e.g., carrots, celery, bell peppers, zucchini), chopped
Liquids and Fats
- 6 cups vegetable broth (low-sodium recommended)
- 1 tablespoon olive oil
Seasonings
- 1-2 teaspoons dried herbs (e.g., thyme, parsley)
- Salt and pepper to taste
Optional
- 1 cup beans or lentils for added protein
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.
- Cook Hard Vegetables: Add harder vegetables such as carrots and celery to the pot. Stir and cook for another 5 minutes to begin softening them.
- Add Broth and Seasonings: Pour in the vegetable broth along with dried herbs. If using beans or lentils, add them now. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and cover the pot partially. Let the soup simmer gently for 20-30 minutes, until all vegetables are tender and flavors meld.
- Season to Taste: Add salt and pepper as needed. Stir well and serve warm.
Notes
- Feel free to use any combination of your favorite fresh vegetables based on availability and preference.
- To enhance flavor, fresh herbs can be substituted for dried ones, added towards the end of cooking.
- If including beans or lentils, precooking lentils is not necessary as they will cook during the simmering process.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- For a creamier texture, blend a portion of the soup and mix it back in before serving.
