Vegetable Soup

A comforting vegetable soup made with fresh vegetables, herbs, and a savory broth. Easy, nourishing, and perfect for a light meal any day of the week.

This vegetable soup is a simple, wholesome recipe packed with colorful vegetables, aromatic herbs, and a flavorful broth. It is light yet satisfying, making it ideal for a cozy lunch, a starter for dinner, or a nourishing one-bowl meal. The recipe is flexible, so you can use seasonal vegetables and whatever you have on hand.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into pieces
• 1 can diced tomatoes, 14.5 oz
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 cup chopped cabbage or kale
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice, optional

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the garlic and cook for 1 minute more.
4. Add the potato, zucchini, green beans, diced tomatoes, vegetable broth, bay leaf, thyme, salt, and black pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
6. Add the cabbage or kale and frozen peas. Cook for another 5 to 7 minutes, until all vegetables are tender.
7. Remove the bay leaf. Stir in the parsley and lemon juice, if using.
8. Taste and adjust the seasoning before serving hot.