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Easy Vegetable Soup

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A cozy, no-fuss vegetable soup made with pantry staples, bright flavors, and easy preparation.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 2 medium potatoes, diced (or 1 cup diced sweet potato)
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and cut
  • 6 cups vegetable broth (or low-sodium chicken broth)
  • 1 bay leaf
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped parsley or a squeeze of lemon to finish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
  2. Stir in garlic and cook 30 seconds until fragrant.
  3. Add potatoes, zucchini, green beans, thyme, and bay leaf. Pour in broth.
  4. Bring to a simmer, lower heat, and cook 15–20 minutes until vegetables are tender.
  5. Remove the bay leaf. Taste and season with salt, pepper, and lemon if using. Stir in parsley just before serving.
  6. For a creamier texture, ladle 2 cups of soup into a blender, puree, and stir back into the pot.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Add cooked beans or pasta for a heartier meal.

Nutrition

Find it online: https://recipesunfolded.com/easy-vegetable-soup/

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